Nutty Date Oatmeal Food

DATE BAR RECIPE

Steps:

• Place the dates and water in a medium saucepan and bring to a boil over medium heat. Once the water starts to boil, reduce the heat and bring to a simmer, stirring occasionally until the water has thickened and the liquid is absorbed, about 20 minutes.
• Preheat the oven to 350 degrees F. Line a 13 x 9 inch baking dish with parchment paper and lightly grease. Set aside.
• In the bowl of a food processor, pulse together the flour, brown sugar, cinnamon, salt and baking soda until combined. Add the butter and continue to process until the mixture resembles coarse sand. Add in the oats and water and pulse until combined.
• Press half of the oat mixture onto the bottom of the prepared baking dish with a spatula or your hands. Bake for 10 minutes or until lightly browned.
• Spread the date mixture over the partially baked crust and then sprinkle the remainder oat mixture over the dates. Lightly press down. Bake for 30-35 minutes or until the tops of the crust is a light golden brown. Let cool completely and then slice into bars or squares. Enjoy!

DATE NUT OATMEAL COOKIES

Steps:

• Cream butter and sugar together. Beat in eggs, vanilla and cinnamon. Add flour and baking soda, mixing well. Stir in oats, dates and nuts. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 for 12 minutes, until golden brown.

OATMEAL BARS WITH DATES AND WALNUTS

Steps:

• Preheat oven to 350°F. Finely grind 1 1/4 cups oats in a food processor. Stir together ground oats, 1 cup whole oats, the whole wheat fl our, baking powder, salt, cinnamon, and allspice in a large bowl.
• With an electric mixer beat butter and brown sugar on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in oat mixture until just combined. Mix in walnuts and dates.
• Coat a 9 by 13-inch baking dish with cooking spray. Using an offset spatula, spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top. Bake, rotating dish halfway through, until golden and a cake tester inserted into center comes out clean, about 35 minutes. Let cool completely in dish on a wire rack. Cut into bars. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.