Sesame and Oat Bars with Dates and Dried Apricots
- MakesMakes 16 bars
- Cook Time1 hour
- Active time plus cooling20 minutes active, plus cooling
- 3
In the U.K., oat bars such as these are known as “flapjacks.” They’re sturdy, chewy-crisp and unapologetically rich. We love the earthy, nutty, pleasantly resinous flavor of sesame and incorporate the ingredient two ways: toasted seeds dot the oat mixture while tahini helps hold the bars together. Lyle’s Golden Syrup, an amber-hued sweetener common in the U.K., imparts nuances of butterscotch and caramel, but if it is difficult to source, honey works nicely, though it adds floral notes. We also toss in dates and dried apricots for a satisfying chew; the latter also offers tartness to balance the bars’ sweetness. Stored in an airtight container at room temperature, the bars keep well for up to five days.
Don’t use quick-cooking or instant oats in this recipe. These have a finer texture than old-fashioned oats and absorb moisture differently; bars made with them will be too soft and lack chewiness. After baking, make sure the oat slab has cooled completely before cutting it into bars. If it’s at all warm, it may not hold together as you cut.
Step 1
Heat the oven to 325°F with a rack in the middle position. In a medium saucepan over medium, toast the almonds and sesame seeds, stirring, until golden brown and fragrant, about 5 minutes. Transfer to a large bowl and cool; reserve the saucepan.
Step 2
On a rimmed baking sheet, distribute the oats in an even layer. Toast in the oven until light golden brown, 10 to 12 minutes, stirring once about halfway through. Cool completely on the baking sheet on a wire rack; leave the oven on.
Step 3
Mist an 8-inch square metal baking pan or glass baking dish with cooking spray, then line it with two 7-by-14-inch pieces of kitchen parchment placed perpendicular to each other and with excess hanging over the edges of the pan. Mist the parchment with cooking spray.
Step 4
In the reserved saucepan over medium, combine the butter, golden syrup, sugar and tahini. Bring to a simmer and cook, whisking occasionally, until the butter has melted and the sugar has dissolved, 3 to 5 minutes. Set aside off heat.
Step 5
In a food processor, pulse half of the toasted oats until coarsely ground, about 5 pulses. Transfer to the bowl containing the almonds and sesame seeds, then add the remaining toasted oats, the salt, cinnamon, cardamom, dates, and apricots; stir well. Pour the butter mixture over the oat mixture; using a silicone spatula, fold until evenly moistened.
Step 6
Scrape the mixture into the prepared pan and press firmly into a compact, even layer. Bake until golden brown, about 30 minutes. Set the pan on a wire rack, sprinkle with flaky sea salt (if using) and cool until barely warm, about 1 hour.
Step 7
Using the parchment overhangs as handles, lift the slab out of the pan and set it directly on the rack. Cool completely, about 1 hour. Peel away the parchment, transfer to a cutting board and cut into sixteen 2-inch squares.
