Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Fast centrifugal juicer for fresh fruit and vegetable juice
Yarai mixing glass — cocktail builds, infusions, fat washes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Fast centrifugal juicer for fresh fruit and vegetable juice
Yarai mixing glass — cocktail builds, infusions, fat washes
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 375°. Combine first 4 ingredients in medium bowl. Set aside. In large bowl, beat together margarine and sugar until creamy. Add combined flour, oats and the 1/2 teaspoon cinnamon. Beat until crumbly. Reserve 3/4 cup oats mixture for topping. Press remaining oat mixture in 13 x 9-inch pan. Bake 15 minutes. Spread fruit evenly over crust to within 1/4-inch of edge. Combine nuts and reserved oats mixture, sprinkle over fruit evenly. Pat down lightly. Bake 16 to 20 minutes or until golden brown. Cool completely. Cut into bars. Makes 32 bars.