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loaded oat bars recipe

Written on Saturday, September 3, 2016 | 7:18:00 AM

Makes : 1 dozen bars

Ingredients : 
- ½ cup melted coconut oil, plus more for greasing the pan (see Tip) 
- 1¾ cups old-fashioned rolled oats
- ¾ cup chopped pecans
- ½ cup chopped pitted dried Medjool dates
- ½ cup chopped dried cherries
- ¾ cup unsweetened shredded coconut
- ½ cup millet
- ¼ cup almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ⅓ cup packed dark brown sugar
- ⅓ cup Lyle’s Golden Syrup or honey
- ½ cup unsweetened natural almond butter

Preparation Method :
1) Preheat the oven to 350°F. Grease a 9-inch square baking pan with coconut oil and line it with parchment, leaving a 2-inch overhang on two sides. In a large bowl, combine the oats, pecans, dates, cherries, coconut, millet, almond flour, cinnamon, and salt. Make sure to break up the dates—they tend to clump together. 

2) Clip a candy thermometer to the side of a small saucepan, and heat the brown sugar, Lyle’s Golden Syrup, and 2 tablespoons of water over medium-high heat. If the sugar mixture is too low in the pan, the temperature won’t register properly on the thermometer. To fix this, hold the pan at an angle while it cooks so the tip of the thermometer stays in the syrup. Cook until the sugar reaches 248°F, 4 to 5 minutes; then remove the pan from the heat and whisk in the coconut oil and the almond butter. 

3) Add the sugar mixture to the oat mixture and stir to combine. Transfer the mixture to the prepared baking pan and flatten it to an even thickness. Use a spatula or your hands to really push and compact the mixture. 

4) Bake until the mixture is set and deep golden brown, 28 to 32 minutes. Let it cool completely in the pan on a rack. Then, using the parchment, transfer it to a cutting board and cut it into bars. Wrap each bar in plastic wrap or parchment. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to a month.

Tip :  It’s easiest to measure coconut oil in its liquid state. If it isn’t already liquid, run the closed jar under hot water or simply remove the lid and give it a few very short bursts in the microwave. Just let the oil cool to room temperature before proceeding with the recipe.


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