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Pecan and Oat Streusel Topped Oatmeal Bars with Dried Apples and Cranberries

Streusel Topped Apple Oatmeal Bars

Adapted from MarthaStewart.com
Course Dessert
Cuisine Cookies
Author TheSpicedLife

Ingredients

For oatmeal bars:

  • 3/4 cup (1 1/2) sticks unsalted butter, melted
  • 3/4 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 t salt
  • 1/2 cup AP flour
  • 1/2 cup white whole wheat flour
  • 2 cups old-fashioned rolled oats not quick-cooking
  • 1 cup dried apples chunks with some dried cranberries mixed in
  • 1 t Vietnamese cinnamon
  • 1/2 t ginger
  • 1/2 t allspice

For streusel topping:

  • 1 cup chopped pecans
  • 1 cup rolled oats
  • 1/4 cup white whole wheat flour
  • 1 cup brown sugar
  • pinch of salt
  • 1/2 cup 1 stick unsalted butter, cubed and cold
  • 1/2 vietnamese cinnamon

Instructions

  1. Preheat oven to 350 F. Grease a 9-inch square baking pan and line with parchment paper, leaving an overhang on the sides. Set aside.
  2. In a large bowl, whisk together the flours, salt and spices. Mix in the dried apples and cranberries and oats. Set aside.
  3. Whisk together the butter and sugars. Whisk in the eggs. Pour into the dry ingredients and fold until combined.
  4. Scrape the batter into prepared pan and level with a spatula.
  5. Whisk together the flour, salt, cinnamon and sugar for the streusel topping. Mix in the oats. Rub or cut the cold butter into the oat mixture, and then mix in the chopped pecans.
  6. Squeeze the streusel topping into clumps and then sprinkle evenly over the oatmeal dough. Press lightly into the oatmeal dough.
  7. Bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in the pan. Using paper overhang, lift cake onto a work surface; slice into bars.