Plum-Filled Oat Bars
MAKES 20 BARS
Serve with ice cream for a summertime dessert or crumble it over yogurt and call it breakfast. Vary the topping by stirring in a half cup of chopped nuts, crispy rice cereal, or shredded coconut before baking.
Ingredients
- 1 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 pounds plums (6 cups), pits removed and roughly chopped
- 1 teaspoon vanilla
- 1 teaspoon kosher salt, plus one pinch (divided use)
- 2 cups oats
- 1 cup all-purpose flour
- 1 cup gingersnap cookie crumbs
- 1 cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, melted
Directions
- Preheat oven to 350°F.
- In a small bowl, whisk together sugar and cornstarch. Set aside.
- Arrange chopped plums on rimmed baking sheet lined with parchment paper. Roast 15 to 20 minutes until fruit is soft. Transfer fruit and secreted juice to a blender and puree. Alternatively, transfer to a medium saucepan and puree with an immersion blender.
- Place pureed fruit in saucepan over medium-low heat. Whisk in sugar and cornstarch mixture. Bring to simmer, stirring occasionally. Cook until mixture is thick, jammy, and reduced by half, about 10 minutes. Remove from heat. Stir in vanilla and a pinch of salt.
- In a large mixing bowl, stir together oats, flour, cookie crumbs, brown sugar, baking powder, 1 teaspoon salt, and cinnamon. Pour melted butter over mixture and stir.
- Place half the oat mixture into a 9 x 13-inch pan. Press firmly in an even layer. Top with plum filling. Crumble remaining oat mixture over the top. Gently squeeze bits into pea-sized clumps for added texture.
- Bake until filling is bubbly and crumble topping is browned, about 45 minutes. Cool before cutting into squares.
Nutrition
- Calories: 210
- Fat: 1.5 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 105.0 mg
- Carbohydrates: 49.0 g
- Fiber: 2.0 g
- Added Sugars: 28.0 g
- Sugar: 35.0 g
- Protein: 2.0 g