I ended up cutting the bars in half to make them more snack-sized. The recipe will make 16 larger rectangular bars or 32 smaller square bars.
1 cup regular rolled oats
1/3 cup oat bran
3 tablespoons flaxseed
1 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup roasted salted cashews, chopped
1 cup dried mission figs, chopped
3/4 cup cashew butter
1/4 cup milk
1 large egg
1/2 cup honey
Zest of 1 lemon
1 tablespoon lemon juice
- Line a 9- by 13-inch pan with plastic wrap, leaving an overhang on the 9-inch sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flaxseed, flour, baking powder, salt, cashews, and figs until well blended.
- In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
- Add flour mixture to cashew butter mixture, and beat until completely blended. Scrape dough into pan, and with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to coat your hands in cooking-oil spray). Chill dough until firm, about 30 minutes.
- Meanwhile, preheat oven to 300°F. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through the middle, then crosswise to make 16 bars, each 1 1/2-inch wide. Place bars about 1 inch apart on a baking sheet lined with parchment paper.
- Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven, and let cool completely. Bars will keep up to 2 weeks, stored airtight, or 2 months, frozen.
- North American
- 16 bars
- Cook Time
- 1 hour 30 minutes