These bars are modern relatives of the Scottish oatcake, a crumbly, barely sweet biscuit (as they say in the British Isles) served for breakfast or with tea. Be sure to finely chop the rosemary or pulse it in a mini food processor to release the flavor and avoid having large, hard-to-chew leaves in the finished bars.
- 2 cups instant rolled oats
- 1/4 cup all-purpose flour
- 1 Tbs. grated lemon zest
- 1/2 tsp. salt
- 5 Tbs. cashew butter, peanut butter, or almond butter
- 2/3 cup agave nectar or honey, divided
- 1 tsp. vanilla extract
- 1 large red-skinned apple, grated with skin on (1 1/2 cups)
- 2 Tbs. lemon juice
- 1 Tbs. finely chopped fresh rosemary
1. Preheat oven to 425°F. Coat 11 1/2- x 8-inch baking dish with cooking spray.
2. Stir together oats, flour, lemon zest, and salt in large bowl. Rub cashew butter into oat mixture with fingers until combined. Stir in 1/3 cup agave nectar and vanilla extract until oat mixture is coated with agave nectar.
3. Toss together grated apple, lemon juice, rosemary, and remaining agave nectar in separate bowl.
4. Press half of oat mixture in bottom of prepared baking dish with damp fingers. Spread apple mixture over top. Press remaining oat mixture over apple layer. Bake 18 to 20 minutes, or until golden brown on top. Cool on wire rack. Cut into 12 bars.
- Serving Size: Makes 12 bars
- Calories: 170
- Carbohydrate Content: 31 g
- Fat Content: 4 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Sodium Content: 139 mg
- Sugar Content: 17 g