This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.
- Yield: Makes 24
Source: The Martha Stewart Show, January Winter 2008
- 4 cups Old-Fashioned Quaker Oatmeal
- 2 cups all-purpose flour
- 1/2 cup packed dark-brown sugar
- 1 cup pecans, chopped
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 cups raisins
- Zest of 1 lemon
- 1/2 teaspoon ground cinnamon
- Nonstick cooking spray
Preheat oven to 350 degrees.
In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.