Ingredients

Procedure

FINAL DOUGH
Mixing Time n/a
Mixing Speed n/a
Type of Oven Rotating Rack
Baking Temp 350oF toast / 300oF bake
Baking Time 25 minutes
Finished Product Weight 75g
ADDITIONAL PROCEDURES
1. Preheat the oven to 350oF.2. Pulse 454g of oats in food processor to make flour. Set aside.3. Pulse the raisins, ginger, and dates, one at a time, pulsing the fruit until it is chopped. Set aside.4. Mix the oatmeal, pumpkin seeds, and coconut and spread on baking sheets; bake for 12 minutes, until lightly browned, stirring them half way through. Pour mixture in a large mixing bowl.5. Combine the toasted mixture, oat flour, and chopped fruit.

6. Reduce the oven temperature to 300oF.

7. Place the butter, honey, raisin syrup, and vanilla, in a small saucepan and bring to a full roiling boil and continually stir for an additional minute once it comes to a boil. Pour it over the toasted oatmeal and fruit mixture. Stir until all of the oats are well moistened.

8. Spoon the mixture into well-buttered baking sheets lined with parchment paper. Using a rubber spatula, press the mixture evenly into the pan. Bake for 25 minutes, until just beginning to brown. Cool for at least 2 hours before cutting into squares.

9. Dip 1 side of bar into a chocolate covering of choice.

Nutrition Facts Per Serving

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.