Cinnamon Apple Oat Bars

A cross between apple pie and crumb cake, these cookie bars are sure to please even the pickiest eater. My son ate four in 10 minutes:)


Crust

1 cup regular rolled oats (not instant)
1-1/4 cups Gluten-Free All-Purpose Flour (I use Bob's Red Mill)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup canola oil
1/3 cup light agave nectar
1 large egg beaten or 1/4 cup egg substitute

Filling

5 large apples, peeled, cored and sliced
1/3 cup light agave nectar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup arrowroot powder
juice of 1/2 lemon

Topping

1 cup regular rolled oats (not instant)
2/3 cup Gluten-Free all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1/2 cup Earth Balance Spread or butter, cold and cut into pieces

Preheat oven to 325 degrees. Lightly oil a 10x15x1 inch jelly roll pan with canola oil spray.

In a bowl, prepare the crust by combining the oats, flour, baking powder and salt. Stir in the canola oil, agave nectar and egg. Spread the mixture in the prepared pan.

Prepare the filling by tossing the apples with the agave nectar, cinnamon, nutmeg, arrowroot powder and lemon juice. Spread the filling evenly over the bottom crust.

Make the topping by mixing the oats, flour, cinnamon and salt in a bowl. Add the butter pieces and cut into flour using two forks or a pastry blender. Add the agave nectar and mix together. The topping will be thick and sticky. Sprinkle or spread evenly over the apples, all the way to the edge of the pan.

Bake for 35-40 minutes, or until topping is golden and apples are tender. Let cool in pan for 15-20 minutes before cutting into bars.

Enjoy!

This recipe was adapted from Baking with Agave Nectar by Ania Catalano. I definitely recommend this one for your cookbook library!!