NOMS -- Apple-Oat Bars

I'm (apparently) busting out the fall/winter comfort food recipes!

Last week, I cooked up a batch of one of my absolute favorite cool season standbys: Spiced Butternut Squash Stew over Couscous. [Obviously, just switch out the chicken broth for veg, and you've got yourself a vegan meal--use quinoa or rice instead of the regular semolina couscous if you also wish to avoid gluten. I like using Israeli coucous or Trader Joe's Harvest Grain Blend (Israeli couscous, baby garbanzos/chickpeas, quinoa, and orzo pasta). If I go with regular couscous, I like to use spinach for the added color. Next batch, I think I'm going to try serving it with red and white quinoa or Trader Joe's Brown Rice Blend (w/daikon radish seeds and black barley).  Given this aside, don't be surprised should it warrant its own post in the near future...]

Last week at the farmer's market, I picked up some cranberry apple cider and some big, locally-grown, Honeycrisp apples, and this week I got some Empire. This, coupled with the crispness in the air and chilly nights, got me thinking about these Apple-Oat Bars.

Ingredient List

Serves 16

• 1 1/2 cups unbleached all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 cup packed light brown sugar
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3 Tbs. vegetable oil
• 1/3 cup apple cider or apple juice
• 3 cups peeled, chopped tart apples, such as Granny Smith 
• 1/4 cup coarsely chopped walnuts, toasted, optional

Directions

1. Preheat oven to 350F. Lightly grease 9-inch square baking pan, or coat with nonstick cooking spray.
2. Mix flour, oats, brown sugar, baking powder, salt, cinnamon and nutmeg in mixing bowl. Using fork or fingertips, work in oil and cider until mixture resembles coarse crumbs. 
3. Press about 1 1/2 cups oat mixture firmly into bottom of prepared pan. Sprinkle with apples. Mix walnuts into remaining oat mixture, sprinkle evenly over apples and pat into even layer.
4. Bake 30 to 35 minutes, or until top is golden and apples are tender when pierced with a fork. Cool completely on a wire rack before cutting into bars. 

Nutritional Information
Per SERVING: Calories: 150, Protein: 2g, Total fat: 3g, Saturated fat: g, Carbs: 29g, Cholesterol: mg, Sodium: 100mg, Fiber: 1g, Sugars: 16g

 

I really like using apple cider (or cranberry apple cider) rather than apple juice, as I find that it has a richer flavor. I am generous with both the cinnamon and the nutmeg (do yourself a favor and buy a nutmeg grater and grate your own--so much better!), and may try adding a bit of ground clove or ginger in the next batch.  I have used many types of apples, none of which have been Granny Smith.  Braeburns are a favorite as they have a nice balance between tart and sweet and they are a nice, hard apple. I also use pecans instead of walnuts, but that is just personal preference.

Two reviewers on the Vegetarian Times website indicated that they found this recipe to be tricky, but I that has not been my experience. I've made them several times, and each time I have the same problem--"16 servings" my butt. :-D You can't just eat one bar if you cut a 9x9 pan into 16 pieces. It's just. Not. Possible.