Ingredients Jump to Instructions ↓

  1. Oat Cookie Crust: 1 1/2 cups quick or old fashioned oats

  2. 1 cup all-purpose flour

  3. 1/2 cup firmly packed brown sugar

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 1/2 cup plus 2 tablespoons butter, melted Topping:

  7. 3/4 cup sliced unblanched almonds

  8. 1 (10 to 12-ounce) jar cherry preserves

  9. 1 tablespoon fresh lemon juice

  10. 1/4 teaspoon almond extract

  11. 1 cup dried cherries

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F (190°C).

  2. Combine all ingredients for crust, mixing well. Reserve 3/4 cup of oat mixture and set aside. Press remaining oat mixture in a greased 9x9-inch baking pan.

  3. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack.

  4. Stir almonds into the reserved 3/4 cup oat mixture; set aside.

  5. In medium bowl, combine cherry preserves, lemon juice and almond extract. Stir in dried cherries; let stand 10 minutes.

  6. Spread cherry mixture evenly over crust. Sprinkle with the reserved oat mixture; press lightly into cherry filling.

  7. Bake 30 to 35 minutes or until nicely browned on top. Cool completely on wire rack. Cut into bars. Store tightly covered at room temperature or freeze.


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