- Nathan Myhrvold born (1959)
Maple Oat Bars
- 8 Tablespoons unsalted butter, at room temperature
- 1/2 Cup granulated sugar
- 1/2 Cup maple syrup
- 1 Teaspoon vanilla extract
- 1 large egg
- 2/3 Cups all-purpose or white whole-wheat flour
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 Cup pecans, toasted and chopped
- 1 Cup quick-cooking or old-fashioned oats
Move over, honey, today is Maple Syrup Day — a day to recognize the sweet sap of the maple tree, partner to pancakes, waffles, and French toast. Can you imagine life without it? On Maple Syrup Day, pass on the imposters and treat yourself to the real thing. Grade B is the more robust type, while Grade A is perfect for adding very subtle flavor to baked goods.
Preheat the oven to 350 degrees and place a rack in the center. Line an 8-inch metal pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
In a large mixing bowl, using a handheld electric mixer, beat the butter and sugar on medium-high speed until creamy. Beat in the maple syrup and vanilla. When light and creamy, reduce the speed to medium and beat in the egg. In a small bowl, thoroughly mix together the flour, baking powder, and salt. Add to the batter and stir until mixed. Stir in the pecans and oats.
Spread in the prepared pan. Bake for 30 minutes, or until lightly browned and set. Let cool completely in the pan. Lift from the pan, set on a cutting board, and cut into 16 squares.