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Christopher Greaves

Oatmeal Bars

Hereís how I make sweet and chewy oatmeal bars.

(I pre-heat the oven to 375 degrees)

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Ingredients: Flour, Oil, Oatmeal, Sugar, Salt, Molasses, Soda and some pureed ginger.

The ginger is optional, and you could add any number of nutmeg, cinnamon, and so on, to taste.

3 half-cups of oatmeal

2 half-cups flour

2 half-cups sugar

Ĺ teaspoon salt

Ĺ teaspoon soda

Mix the dry ingredients thoroughly in a bowl.

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First I drop the oatmeal in the bowl. Use any kind of oatmeal. This is not the quick-cook or ďinstantĒ variety; the flakes are thick and coarse.

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I load the fine ingredients into and through a metal sieve.

Here the flour is making its way into the bowl.

A sieve helps to mix in the smaller amounts of dry ingredients.

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Here comes the sugar.

You can see that some of the flour and sugar has made its way through the sieve.

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The Ĺ teaspoon of salt will be dropped onto the mound in the sieve.

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As will the Ĺ teaspoon of soda.

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All the fine dry ingredients are now shaken through the sieve.

Look Ma! No Lumps!

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Here all the dry ingredients have been thoroughly mixed before I add the wet ingredients.

1 half-cup of oil

1 half-cup molasses

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Here comes a teaspoon of pureed ginger , put down over 18 months ago, still good to use!

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I put in just under a half-cup of oil. Last time I did a full-to-the-brim half-cup.

Thatís not an apple-core floating in the cup; it is the reflection from the fluorescent light under my kitchen sink cupboards.

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Likewise, this time, just under a half-cup of molasses.

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It joins the pureed ginger and the oil.

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I mixed everything thoroughly and felt that although the mixture was crumbly and damp, it could use a half of a half-cup of water. I rather think now I hadnít need to add it.

My reflection also makes me wonder if, apples being cheap right now, I couldnít add some chopped or pureed apple.

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Here we are, all mixed up and somewhere to go.

Adding the water has made the mixture appear dark. I suspect the extra water absorbs light, or at least, traps it long enough to be reflected and absorbed by the ingredients.

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I have fitted a sheet of aluminium foil to the size and shape of a glass tray.

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Here I have poured the mixture into one end of the sheet.

I was curious; would the mixture spread out as it warmed up, and fill the entire tray?

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No it wouldnít!

Hereís what came out of the oven after 20 minutes.

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Yum!

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I had to drive to Lindsay and back; when I returned the cooked cake had cooled enough for me to cut it into slices and store it in a plastic container.

Iíll eat it later.

But unlike my pureed ginger, itís not likely to last 18 months here!

Saturday, December 03, 2011

Just to prove these weren't a fluke:

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Toronto, Friday, August 14, 2015 12:58 PM

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