Tuesday, June 22, 2010
1 cup quick-cooking rolled oats
3/4 cup packed brown sugar
1/2 cup finely chopped pecans or walnuts
1 teaspoon finely shredded lemon peel
1/4 teaspoon baking soda
1/2 cup applesauce
1/4 cup canola oil
1 1/4 cup cherry preserves
Preheat oven to 350. Line a 9 x 9 x 2- inch baking pan with foil, extending foil over the edges of the pan.
In a large bowl, stir together flour, oats, sugar, pecans, lemon peel and baking soda. Stir in the applesauce and oil; mix well. If necessary, knead by hand to combine. Measure 1 cup of the oat mixture; set aside. Press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 20 minutes.
Carefully spread the preserves evenly over the hot crust. Sprinkle with the reserved oat mixture; pat gently into preserves. Bake about 30 more minutes or until lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into squares.
Recipe adapted from a State Farm magazine. :-) Chad cut the page for me to make.
We both really enjoyed these bars!
Nutrition facts per bar: 147 cal, 4 grams fat (0 grams sat fat), 0 mg chol, 1 gram protein, 1 gram fiber.