Peach-Raspberry Oatmeal Snack Bars
I saw this recipe in the paper last week and tried them. Really yummy - I substituted splenda for the sugar. Let me know what you think. I also think they would be good with blueberries, maybe apples, etc.
1/3 cup orange juice 2 tbsps cornstarch 2 tbsps plus ½ cup packed light brown sugar (divided) (I used splenda) 1 & ½ cup frozen or fresh raspberries 1 & ½ cups diced frozen or fresh peaches 1 & ½ cups quick rolled oats ¾ cup all purpose flour ½ cup butter – softened 1 tsp baking soda 1 large egg, lightly beaten In a medium pan, whisk together the orange juice, cornstarch and 2 tablespoons of the brown sugar. Add the raspberries and peaches, then stir over medium high until the mixture is simmering and thickened (about 5 minutes). Remove from heat and set aside to cool. Heat oven to 350 and coat 7 X 11 or 9 X 9 baking dish with pam. In a large mixing bowl, combined the oats, flour, remaining ½ cup of brown sugar, butter and making soda. Mix together with a for****il the dough is crumbly but beginning to hold together. Set aside 1 cup of the mixture (to use as a crumb topping). Mix the egg in to the dough remaining in the bowl. Transfer the dough with the egg to the prepared making dish and press it evenly over the bottom. Spread the reserved fruit filling on top then sprinkle the reserved crumb topping mixture. Bake 30 30 to 35 minutes or until lightly browned and bubbling. Transfer the dish to a wire rack to cool completely and then cut into 16 bars. Nutrition: 155 calories (58 from fat); 7 g fat; 26 mg cholesterol; 22 g carbs, 2 g protein, 2 g fiber
1/3 cup orange juice 2 tbsps cornstarch 2 tbsps plus ½ cup packed light brown sugar (divided) (I used splenda) 1 & ½ cup frozen or fresh raspberries 1 & ½ cups diced frozen or fresh peaches 1 & ½ cups quick rolled oats ¾ cup all purpose flour ½ cup butter – softened 1 tsp baking soda 1 large egg, lightly beaten In a medium pan, whisk together the orange juice, cornstarch and 2 tablespoons of the brown sugar. Add the raspberries and peaches, then stir over medium high until the mixture is simmering and thickened (about 5 minutes). Remove from heat and set aside to cool. Heat oven to 350 and coat 7 X 11 or 9 X 9 baking dish with pam. In a large mixing bowl, combined the oats, flour, remaining ½ cup of brown sugar, butter and making soda. Mix together with a for****il the dough is crumbly but beginning to hold together. Set aside 1 cup of the mixture (to use as a crumb topping). Mix the egg in to the dough remaining in the bowl. Transfer the dough with the egg to the prepared making dish and press it evenly over the bottom. Spread the reserved fruit filling on top then sprinkle the reserved crumb topping mixture. Bake 30 30 to 35 minutes or until lightly browned and bubbling. Transfer the dish to a wire rack to cool completely and then cut into 16 bars. Nutrition: 155 calories (58 from fat); 7 g fat; 26 mg cholesterol; 22 g carbs, 2 g protein, 2 g fiber
Yes, you and I have discussed that - both of us can taste the aftertaste. I have used it in a few other recipies and sometimes the aftertaste isn't as bad for me. I am gonna play around with this one and try it with just the splenda...just the diabetisweet...and combination there of. I also like the idea of the maple syrup with splenda, that's a great idea :) Thanks!
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