Inspired by this recipe, I’m pretty sure these would work with other fruits or spice mixes or nuts.
Spread in a single layer on a baking sheet with silpat or parchment paper. Toast for 10-15m until they start to smell toasty.
- 6oz pitted dates
- 4 oz dried apricots
- 1 tsp cinnamon
- .5 tsp salt
Combine above with nuts and oats in a food processor. Process until well blended, then add
- 6oz (approximately one large) Granny Smith apple, roughly chopped with skin (or without if you prefer)
Process until the mixture clumps together into a lump. Spread carefully (the flatter you get this, the more even the bars will be) into an 8×8 or 9×9 pan. If the pan is silicone, use it as-is, otherwise line it with a piece of parchment paper with some extra length to use as handles to remove the bars.
Bake 20 minutes. Let cool a few minutes in the pan, then pull out/invert onto a cutting board and slice with a pizza cutter or big knife into granola bar sized pieces.
So, despite my self-delusionary assertions, this is a cake. A delicious, cinnamon-chocolate cake. But as long as I don’t put any frosting on it, we can keep that between you, me, and the rest of the Internet, m’kay?
I made only one loaf, because I didn’t have 1.25c of cocoa powder left and failed to include that on my list of Critical Snow Day ingredients, so this loaf has 1/2 an egg more than it should. I also skipped the sparkle spice topping, because it didn’t sound good. And I didn’t take a picture of the undisturbed loaf because reasons, probably including that it’s a snow day and someone needed glue or scissors or a mitten. It broke getting out of the pan because I left it too long, so it’s not pretty—which just means there were more little pieces for walking past and noshing on. Tragic, I tell you.
If you want to make it, Starbucks has kindly published the recipe here
These cookies are incredible. I used raisins instead of currants because my currants were very dried out and sad, used allspice because I don’t have baharat, and didn’t freeze the balls individually (just refrigerated the dough before forming them into balls), so they baked in about 15m. The kids liked them so much that the 2yo threw a tantrum when I told him that three was enough and he wasn’t getting a fourth.I think these work better as a bigger cookie; I tried both a 1 tbsp and a 2 tbsp cookie scoop and the smaller ones tended to crumble because the fruit to oat ratio was too high. A yet bigger cookie might be better yet. But, crumbly or no, they are delicious.
Cardamom Spice Oatmeal Cookies