This first month of 2014 has been quite…interesting. Freezing weather, snow, more freezing weather. Yuck!
Added to the freezing weather, snow storms, and lack of sunlight has been the news that the eating disorder program I work for is being shut down. This has caused a lot of heartache, tears, confusion and uncertainty. It’s a rough time. I started this job with so many mixed emotions as I knew *nothing* about anorexia. I felt like I was drowning and had no idea what I was doing. Now I can’t imagine it not existing. My heart just breaks.
I’m holding out hope for the stars to align, because these kids need our help. Because I cannot imagine having such an intense fear of food, among other concerns. I want nothing more for them than the ability to love themselves, as they are, and to enjoy food again and build wonderful memories. They deserve to be happy and healthy, and to look at a recipe like this one and not be struck by fear and anxiety.
This recipe was for our Bakin’ Friends group this month, which featured Nutella as the secret ingredient. As usual, I had no clue what I wanted to make. And then I was given some oatmeal raspberry bars and it hit me. Now, I have to admit, these are not nearly as good, in my opinion, as they don’t have the added moisture from the fruit. Mine, in fact, were a bit hard. I also think they could have used quite a bit more Nutella as the flavor seemed to have gotten lost. Bake for less time, add more Nutella, grab a cup of hot tea or coffee, and I think you’ll forget how cold this month has been.
Nutella Crumb Bars
Source: Platter Talk
Makes one 8-inch square pan (about 20-30 small squares)
1 1/3 cup quick oats
1 1/2 cup all-purpose flour
1/3 cup sugar
1/2 cup butter, melted
1/4 cup pure maple syrup
3/4 cup Nutella
1. Preheat oven to 350 degrees F. Prepare an 8-inch square pan with parchment and set aside.
2. In a large bowl, stir together the oats, flour and sugar. Set aside.
3. In a small bowl, combine the melted butter and maple syrup. Pour over oat mixture and mix until thoroughly combined and crumbly.
4. Place 2/3 of the oat mixture in the bottom of the 8-inch pan and spread evenly. Bake for 10-12 minutes.
5. Heat Nutella in the microwave for 15 seconds. Stir well. Spread over the baked oat mixture. Crumble remaining oat mixture over top and bake 25-30 minutes. (I would try 20-25 as mine were crunchy.)
6. Allow to cool and then lift parchment out of the pan to remove for cutting.