Apple Raisin Oatmeal Bars with Icing
A very dense oatmeal bar that tastes like a thick oatmeal raisin cookie with icing. Even dense, you keep cutting another piece!!
A very dense oatmeal bar that tastes like a thick oatmeal raisin cookie with icing. Even dense, you keep cutting another piece!!
- Carbohydrate 34.5861077777778 g
- Cholesterol 45.4266666666667 mg
- Fat 4.99949291666667 g
- Fiber 1.23756807168242 g
- Protein 3.93192902777778 g
- Saturated Fat 2.76105366666667 g
- Serving Size 1 1 Serving (56g)
- Sodium 55.7975416666667 mg
- Sugar 33.3485397060954 g
- Trans Fat 0.524566749999999 g
- Calories 197 calories
Step-by-step
- Beat together eggs, butter and sugar
- Add applesauce, vanilla, cinnamon & nutmeg
- Mix flour, salt & baking powder together
- Alternating with milk begin adding flour mixture and milk into batter
- Add raisins and apple bits
- Pour into greased 9 x 13 pan (Hint: I use sugar to coat not flour to avoid the white bottom and the sugar makes the bottom crunchy)
- Bake in 350 oven for 30 minutes or until knife inserted into middle comes out clean
- Cool in pan on wire rack
- When completely cool: Spread with icing of: Milk, Confectioners sugar and vanilla (Mix until spreadable but not runny)Cut into squares and serve
Unsweetened applesauce acts as the primary structural anchor in these bars, replacing a significant portion of traditional fat while maintaining a dense, moist crumb. Incorporating both dried apple bits and standard raisins introduces dual textures, though soaking dried fruit in warm water for ten minutes before mixing prevents them from drawing moisture out of the surrounding batter during baking.
Adapting for Dietary Needs and Pan Prep
Modifying this bake for different dietary requirements is straightforward. Replace standard dairy milk with an equal 3/4-cup measure of unsweetened almond or oat milk, and substitute melted coconut oil for the softened butter without altering the structural integrity. When preparing the 9x13-inch metal pan, coating the greased surface with granulated sugar instead of flour prevents a chalky exterior while creating a caramelized, crunchy bottom crust.
- Bake at 350 degrees Fahrenheit for exactly 30 minutes, testing doneness when a paring knife inserted into the center emerges clean.
- Cool the slab completely on a wire rack before applying the confectioners' sugar icing to prevent the glaze from melting into a translucent syrup.
- Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- Halve the ingredient quantities and bake in an 8x8-inch square pan if a smaller yield is required.
