These bars have oatmeal, wheat flour and fruit, so they’re appropriate for breakfast, right? But they taste so much like the most gorgeous cake you’ve ever eaten that you may want to save them for dessert. I never can decide, so I eat them for breakfast AND dessert. They also freeze beautifully. Adapted from Martha Stewart Living. Makes 12 petite or 9 generous bars (let’s not judge!)
1/2 cup coconut oil
3/4 cup white whole wheat flour
1 cup plus 3 tbs quick cooking oats
2/3 cup water
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp coarse salt
1 tsp ground cinnamon
3/4 cup brown sugar
1 tsp ground cardamom
1 large egg
1 tsp vanilla extract
2 cups pitted and halved cherries (or substitute berries or other stone fruit, frozen fruit also works, just make sure the fruit is defrosted and strained)
3 tbs turbinado sugar
- Preheat oven to 350. Butter a 9″ square pan.
- Stir 1 cup oats with water and let stand until softened.
- In a medium bowl, stir flour, baking soda, baking powder, salt, cinnamon and cardamom with a fork until well combined.
- Beat coconut oil and brown sugar in a stand mixer or in a large bowl using a hand mixer for 3 minutes.
- Scrape down the sides, add egg and vanilla and mix until just combined.
- Stir in oat and flour mixtures using a spoon or spatula.
- Fold in 1 cup of cherries.
- Pour into pan and spread evenly. Sprinkle evenly with 3 tbs of oats and turbinado sugar, and then with remaining berries.
- Bake 40 minutes or until toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool on rack for about 30 minutes before cutting.
- These freeze great, just wrap in two layers of plastic wrap. To defrost, put in the fridge for 1 day. SO GOOD!