Yield: 24 servings
| Measure | Ingredient |
|---|---|
| \N \N | Nonstick cooking spray |
| ½ cup | Light brown sugar; (packed) |
| ½ cup | Granulated sugar |
| ¼ cup | Canola oil |
| 1 \N | Whole Egg |
| 1 \N | Egg white |
| 5½ cup | Quick-cooking rolled oats |
| 5½ cup | All-purpose unbleached flour |
| ¼ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground cinnamon |
| 1 \N | Jar Sugarless fruit spread ; (10 oz) |
| \N \N | (sold next to jams and jellies) |
| ½ cup | Raw shelled sunflower seeds |
Preheat oven to 350 degrees. Lightly coat a 13- by 9- by 2-inch pan with nonstick cooking spray. Set aside. In a mixing bowl, combine brown sugar, granulated sugar, oil, whole egg and egg white. Beat until the sugars begin to dissolve. Stir in oats; beat again. Add flour, baking soda, salt and cinnamon. Beat until a moist dough forms. Transfer dough to pan. Wet your hands to prevent the dough from sticking, then press the dough evenly across the bottom of the pan and about ¼-inch up the sides. Stir the sugarless fruit spread until soft, then spread it evenly over the crust.
Top with sunflower seeds. Bake 20 to 25 minutes, until the crust is golden brown and the fruit spread is bubbling. Let cool on a rack about 20 minutes before cutting. Slice into bars; store in an airtight container between sheets of waxed paper. Yield: 24 (2-inch) bars.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Charlotte Balcomb Lane
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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