By San Diego Dining Dish
So remember the banana-cranberry butter that I made the other day? Here is a fabulous way to use it!
These squares are mind-blowingly good, and although there are a lot of steps, they are pretty easy. These would be perfect for a lunchbox snack, bake sale, or even a quick breakfast pastry!
Some more interesting posts:
Buttery Crunch Oatmeal Cookies
Tropical Holiday Spice Cranberry Oats
Adapted from ohsheglows
Ingredients
- 1 cup wheat flour
- 1 1/2 cup old-fashioned oats
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup butter (1 stick)
- 2 tbsp molasses
- 1 tsp vanilla extract or 1/2 tsp almond extract
- 2 tbsp milk
- 1 cup banana-cranberry butter
- 1/2 cup pecans or walnuts (I used walnuts, but I think that pecans would be better)
Directions
Preheat oven to 350 degrees. Melt the butter. While it's melting, combine the flour, oatmeal, baking soda, sugar, pumpkin pie spice, and cinnamon in a large bowl. In a medium bowl, whisk the egg, butter, molasses, milk, and extract of your choice. When mixture is frothy, combine with the dry mixture. Grease an 8 x 8 pan, and pour in the mixture, reserving a 1/4 cup.
Bake for 20 minutes, then remove from oven. Top with the banana butter, the reserved mix, and nuts. Bake for an additional 10 minutes.
Remove from oven and cool on a cooling rack for 30 minutes or so, then place in the freezer for 45 minutes to set the butter. Cut into squares and serve at room temperature. Store in the fridge.
Food , Recipes
