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Double Ginger Oat Bars recipe

Double Ginger Oat Bars

Wholesome and festive, these gingerbreadoat bars have twice the ginger flavor with the addition of finelychopped crystallized ginger in the reduced-fat cream cheese frosting.

Recipe: Double Ginger OatBars

8 tablespoons (1 stick) light butter orregular butter – divided use
2/3 cup firmly packed brown sugar
1 (14.5-ounce) package gingerbread cake and cookie mix
1 1/4 cups Quaker® oats (quick or old fashioned, uncooked)
1/3 cup water
1 large egg
4 ounces reduced-fat cream cheese
1 1/2 cups confectioners’ (powdered) sugar
2 tablespoons finely chopped crystallized ginger or 1/2 teaspoonground ginger
Red and green decorator’s icing (optional)

  • For bars, heat oven to 350°F (175°C). Spray 13 x 9 x 2-inch metal baking pan with cookingspray; set aside.
  • In large saucepan, melt 6 tablespoonsof the butter over low heat. Remove from heat. Add brown sugar;stir with wooden spoon until well blended. Add gingerbread mix,oats, water and egg; stir until well blended. Spread evenly inprepared pan.
  • Bake 30 to 33 minutes or until woodenpick inserted in center comes out with a few moist crumbs clingingto it. Cool bars completely in pan on wire rack.**
  • For frosting, beat cream cheese and remaining2 tablespoons butter with electric mixer in medium bowl untilblended. Gradually add confectioners’ sugar, beating untilsmooth. Beat in ginger.
  • Spread frosting evenly over bars. Coverand refrigerate until ready to cut and decorate.
  • To decorate, cut into bars and removefrom pan. Using red and green frosting, pipe ribbons, holly leavesand berries or other decorations onto each bar. Refrigerate uncovereduntil decorations set, then cover and refrigerate up to 3 days.

    Makes 20 (5-inch) cookies.

    *If desired, 3/4 teaspoon vanilla extractmay be substituted for ginger in frosting.

    **If desired, at this point bars can befrozen covered up to 2 months. Let thaw at room temperature,about 30 minutes. Proceed as directed in Steps 4, 5 and 6.

    Nutritional Information Per Serving (1bar made with light butter): Calories 100, Calories From Fat25, Total Fat 3g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol10mg, Sodium 100mg, Total Carbohydrates 17g, Dietary Fiber 0g,Sugars 11g, Protein 1g.

    Recipe and photograph provided courtesyof The Quaker Oat Company.

    Baking

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  • Comments

    1 Comment

    Recipes

    Molasses is pretty much a staple in my diet, I love it so much. The chocolate and ginger combo in these sounds fantastic! I like to use molasses in bread, cookies or just smeared on some freshly baked bread, yum! I love the combo of flavours you ve used here. Like you, I m not keen on sweet baked goods, so I think your recipe would suit my tastes perfectly. Do you think that these muffins would work with Blackstrap Molasses or would the flavour be too strong?


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