Oat and Dried-Fruit Bars
These dried fig and cranberry bars -- perfect for snacking on the go -- get a double dose of oats, in the form of rolled oats and oat bran.
- Yield: Makes 1 dozen
Photography: Ellie Miller
Source: Martha Stewart Living, March 2005
- Vegetable-oil cooking spray
- 2 cups old-fashioned rolled oats
- 2 tablespoons oat bran
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/3 cup coarsely chopped dried white figs
- 1/3 cup coarsely chopped dried cranberries
- 3 large egg whites, lightly beaten
- 1/3 cup clover honey or other mild honey
- 2 tablespoons low-fat buttermilk
- 2 tablespoons applesauce
- 2 tablespoons vegetable oil
Preheat oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray; set aside. Stir together oats, oat bran, flour, salt, ginger, figs, and cranberries in a large bowl. Whisk together egg whites, honey, buttermilk, applesauce, and oil in a small bowl. Stir into oat mixture.
Spoon batter into oiled pan, spreading it into an even layer. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack. Cut into 12 equal rectangles. Bars will keep in an airtight container at room temperature up to 3 days.