Montmorency Tart Cherry Oat Bars
Total Time: 30 Minutes
Prep: 10 Minutes
Cook: 20 Minutes
Yield: 10 Servings
- 2/3 cup dried Montmorency tart cherries
- 2/3 cup nuts (mix of walnuts, pecans and hazelnuts)
- 1 cup oat flour
- 4 medjool dates, pitted
- generous pinch kosher salt
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup creamy almond butter
- 2/3 cup rolled oats
- 1/3 cup unsweetened almond milk
- For optional chocolate drizzle
- 1/4 cup dark chocolate chips
- 1/4 teaspoon coconut oil
Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
Combine the dried tart cherries and nuts in a food processor and pulse until finely chopped. Transfer to a large bowl.
Add the oat flour, dates, kosher salt, vanilla, egg and almond butter to the food processor and process until a sticky dough forms. If mixture sticks together easily when pinched, you have the right consistency. If not, add a drizzle of water with the processor running until it comes together. You won’t need much! Transfer mixture to the large bowl with the cherries and nuts.
Add the oats and almond milk to the bowl and stir to combine until ingredients are evenly incorporated. It’s easiest to use your hands for this.
Transfer mixture to the lined baking dish spreading out evenly and into the corners.
Bake for 20-22 minutes until firm to the touch and edges start to turn golden brown. Remove from oven, set dish on a cooling rack and let cool completely before cutting into 10 equal sized bars.
If doing optional chocolate drizzle, melt chocolate and coconut oil in a small bowl and stir until combined. Remove bars from the baking dish by pulling the sides of the parchment. Use a spoon to drizzle chocolate all over bars. Let chocolate set (you can place them in the freezer for a few minutes to speed this process up) then cut into 10 equal sized bars.
Recipe courtesy of Gina Matsoukas, runningtothekitchen.com