Golden Raisin Coconut Oat Bars Food

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

GOLDEN RAISIN OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the oats, flour, orange zest, cinnamon and baking soda; gradually add to the creamed mixture and mix well. Stir in raisins (dough will be stiff)., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned. Remove to wire racks to cool.

FRUIT, OAT & SEED BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
• Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

BREAKFAST BARS WITH OATS AND COCONUT

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.
• Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)
• Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.
• Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.
• Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

COCONUT OAT BARS

Steps:

• Lightly grease a 12 x 9 inch pan with pam. Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted. Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
• Place the mixture on the prepared pan. Spread evenly across the pan and level the surface by pressing with a spatula. Bake in a preheated oven 325F for about 30 minutes, or until golden.
• Remove from oven and let cool for 10 minutes. Cut the mixture into 16 pieces using a sharp knife. Carefully transfer the squares to wire rack and cool completely.
• TIP: Best stored in an airtight container and eaten within 1 week. They can also be frozen for up to 1 month.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

GOLDEN RAISIN BARS.

Steps:

• Heat oven to 325°F.
• Combine.oats, brown sugar, flour, cinnamon and baking powder in a large bowl.
• Mix. in butter with fingers or a pastry blender until mixture is crumbly.Add golden raisins and apricots.
• PAT mixture firmly into a ungreased 9x13-inch baking pan.
• Bake 20-25 minutes until golden brown. Cool in pan 30 minutes. Cut into bars and cool completely. Remove from pan with metal spatula.
• For a quick dessert. serve with vanilla ice cream or sandwich two cookies with ice cream and freeze.
• Serve frozen.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
• Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
• Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

GOLDEN RAISIN-COCONUT OAT BARS

Steps:

• Set oven to 350 degrees.
• Butter a 9-inch square baking dish.
• For the crust; in a bowl stir together the melted butter, white sugar, brown sugar until well blended.
• In a small bowl mix together flour, oats, cinnamon and pinch of salt, then add to the creamed mixture; mix until just blended.
• Lightly press the mixture into the bottom of the prepared baking dish.
• Bake for 15 minutes, or until lightly browned; cool to room temperature.
• For the raisin topping; in a bowl beat the eggs with sugar and vanilla using an electric mixer until fluffy (about 3 minutes).
• In a small bowl mix together flour, baking powder and cinnamon; using a spatula fold into the egg/sugar mixture until blended.
• Stir in raisins and coconut; mix to combine.
• Spread over the cooled crust.
• Bake for about 20-25 minutes, or until golden brown.
• Cool before slicing.