Oatmeal Apple Bars with Lemon Sumac Drizzle
Back to Recipes & MoreIngredients
- 2 cups (176 g) large flaked oats
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- ¼ cup (57 g) butter
- 3 tbsp (45 ml) honey
- 1 cup (125 g) grated apple
- ¼ cup (60 ml) unsweetened almond milk
- ¼ cup (60 ml) unsweetened applesauce
- 2 tsp (4 g) lemon zest
- 2 tsp (10 ml) pure vanilla extract
- 2 cups (184 g) oat flour
- ⅓ cup (47 g) whole almonds, toasted and roughly chopped
- ⅓ cup (40 g) dried apple rings, roughly chopped
- 1 tsp (3 g) cinnamon
- ½ tsp (2 g) baking powder
- ½ tsp (1 g) ground ginger
- ¼ tsp (2 g) salt
- 2 tbsp (30 ml) lemon juice, freshly squeezed
- 1 tsp (3 g) sumac
- 1½ cup (180 g) Redpath® Icing Sugar
- ⅛ tsp (1 g) salt
Instructions
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Evenly spread the large flaked oats on the pan. Place the oats into the preheated oven and toast until fragrant and golden; about 10 minutes. Remove from oven and cool completely. Keep oven on.
Lightly grease and line a 9 x 9-inch pan with parchment paper leaving about a 2-inch overhang over sides to ensure easy unmolding. Set aside.
In a small pot combine the Redpath® Golden Yellow Sugar, butter, and honey. Heat over medium heat until the sugar and butter are melted and mixture just begins to simmer. Remove from heat. Stir in the grated apple, unsweetened almond milk, unsweetened applesauce, lemon zest, and vanilla extract until thoroughly combined.
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In a large bowl, combine the toasted oats, oat flour, almonds, dried apple pieces, cinnamon, baking powder, ground ginger, and salt until evenly mixed.
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Pour the wet ingredients into the oat mixture and mix until no dry pockets remain. Transfer the oat-apple mixture into prepared baking pan and firmly pat mixture down with a rubber spatula to an even thickness. Smooth out the top of the mixture with an offset spatula.
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Place pan into the preheated oven and bake until golden in colour and firm to the touch; 30 to 35 minutes. Remove from oven and place pan onto a wire cooling rack to cool completely.
Once bars are completely cooled, carefully lift the bars from the pan by using the parchment paper overhangs. With a sharp knife cut into 15 bars.
In a small bowl combine lemon juice with the sumac. Let sit for about 5 minutes.
In a medium bowl whisk together the Redpath® Icing Sugar and salt until well blended. Whisk in the lemon-sumac mixture until icing is smooth and well blended.
Drizzle the lemon-sumac glaze over the completely cooled bars. Allow icing to harden before serving.
Bars will keep in an airtight container, layered between parchment paper, for up to 4 days. They will keep in the fridge for about a week, or in the freezer for up to a month. If eating from frozen, remove from the freezer and allow to thaw at room temperature for 20 minutes. It can be eaten as is or warmed up in the microwave.
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