Walnut Oatmeal Streusel Food

WALNUT-OATMEAL STREUSEL

Steps:

• Preheat oven to 350 degrees. Combine oats, walnuts, flour, salt, and sugar in a large bowl. Melt butter in a small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
• Spread streusel on a rimmed baking sheet lined with a nonstick baking mat. Bake 12 to 15 minutes. Let cool on baking sheet on a wire rack.

OATMEAL, FIG, AND WALNUT BARS

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.

APPLE PIE WITH WALNUT STREUSEL

Steps:

• To make topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts.
• Chill topping, covered.
• To make filling: Peel and core apples.
• Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
• Preheat oven to 350°F.
• Unfold dough in a 10-inch pie plate, easing to fit and letting dough overhang rim of skillet or pie plate.
• Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered.
• Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven.
• Crumble topping over center of pie, breaking up any large chunks.
• Brush crust with milk and sprinkle with sugar.
• Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
• Cool pie on a rack.
• Serve pie warm or at room temperature with ice cream.

PUMPKIN OAT STREUSEL MUFFINS

Steps:

• Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
• For streusel, combine all ingredients in small bowl; mix well. Set aside.
• For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
• Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.