OATMEAL FIG BARS | HOMEMADE FIG NEWTONS
Yield 16 bars
Number Of Ingredients 12
Steps:
- In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes.
- Put filling in food processor and process until smooth. Set aside.
- Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
- Add butter and egg white to oat mixture and stir until combined.
- Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
- Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.
FIG-AND-WALNUT ENERGY BARS
Provided by Ellie Krieger
Time 35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
- Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
- Add the honey and eggs; pulse until well combined.
- Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Nutrition Facts : Calories 149, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 27 milligrams, Sodium 31 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 5 grams
OATMEAL, WALNUT AND RAISIN COOKIES
Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.
Provided by Food Network Kitchen
Time 1h30m
Yield about 20 cookies
Number Of Ingredients 13
Steps:
- Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
- Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
- Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.
OATMEAL, FIG, AND WALNUT BARS
Provided by Kate Fogarty
Categories Dessert Bake Vegetarian Low Cal Dried Fruit Walnut Oat Low Cholesterol Vegan Party Simmer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 48 bars
Number Of Ingredients 18
Steps:
- For filling:
- Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
- For crust:
- Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
- Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
- Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
- Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.
MORE THE MERRIER ORANGE, FIG & WALNUT BARS
Orange, fig and walnuts make a bar that's uniquely different and delicious. Think you can eat just one? -Judy Dalton, Danville, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 152 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
APPLESAUCE OATMEAL SNACK BARS
Make and share this Applesauce Oatmeal Snack Bars recipe from Food.com.
Provided by A Messy Cook
Categories Bar Cookie
Time 55m
Yield 16 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 375F degrees.
- Combine flour, oats, baking powder and salt.
- In separate bowl, beat white sugar and butter until blended.
- Whisk in cinnamon applesauce, egg, and vanilla.
- Add flour mixture to applesauce mixture and stir until well blended.
- In small bowl, combine chunky applesauce, raisins, brown sugar, and cinnamon.
- Spoon half of oat mixture into sprayed 8-inch baking pan; pour raisin filling over top, and spoon remaining oat mixture over filling, spreading evenly.
- Bake 30 to 35 minutes or until lightly browned; cool on wire rack.
Nutrition Facts : Calories 154.5, Fat 2.2, SaturatedFat 1.1, Cholesterol 17, Sodium 117.8, Carbohydrate 32.2, Fiber 1.1, Sugar 15.2, Protein 2.4
OAT AND FIG SQUARES
Figs, rich in antioxidants, are combined with fiber-filled oats, whole-grain flour, and honey to make a snack that is healthier than a standard cookie or energy bar. I think they are quite delicious! The recipe is adapted from one published in "Delicious Living", a magazine provided complimentary by our local health food store; it was included in a feature on reducing sugar cravings and making healthier substitutions. Be sure to use whole-wheat pastry flour--you won't get the same results with regular whole-wheat flour.
Provided by GaylaJ
Categories Bar Cookie
Time 40m
Yield 16 2X2-inch squares, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain.
- Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
- Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.).
- Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten.
- Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.
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