What started out as a baked oatmeal idea turned into oatmeal bars in the course of baking.  I began with an almost illegible scribbling of Heidi Swanson’s Baked Oatmeal recipe from her cookbook, Supernatural Everyday http://www.101cookbooks.com/.  I have a half gallon of local apple cider sitting in the fridge.  So far, I have poached salmon and cod in in (and reduced it to make a sauce) and have been contemplating on ways to use it more since I am not a fan of it straight up.  Along with some other ideas, baking with it seemed like a good way to go.  The memory of a recipe in Bon Appetit for an apple cider cream pie and the recent making of my grandmother’s applesauce cake provided the jumping off point for this as well.  It baked up beautifully and makes a great breakfast (in a bowl mashed up with some warm almond milk) or wrapped up for a snack later in the day.  I’ve even had it at night with a scoop of ice cream.  Tasting of fall with a nutty crunch, try it, you won’t be disappointed!

Apple Cider Oatmeal Bars
makes 12 generous bars

prepare a 9×13 glass baking dish by greasing it with butter or coconut oil
preheat the oven to 375F

3 c. old fashioned oats
1/2 c. almonds (or nut of your choice), toasted and chopped
1 tsp baking powder
1 tsp cinnamon
1/2 tsp  salt
1/4 tsp nutmeg

2 c. apple cider
2 tblsp. molasses
1 tblsp. maple syrup
1 egg or 1/4 c. applesauce
1 tblsp. butter, melted
2 tsp. pure vanilla extract

Mix the dry ingredients in a bowl.  Mix the wet ingredients in a larger bowl.  Stir the dry ingredients into the wet ingredients and mix to combine.  Pour into the prepared dish and bake for 25-30 minutes.  The top should be golden brown.  Serve warm or let cool and serve