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Total Time
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Yield
Serves : 12

How to Make It

Step 1    

Preheat the oven to 400°. Toast the oats and almonds on separate baking sheets in the oven for about 7 minutes, or until golden. Let cool.

Step 2    

In an ovenproof saucepan, bring the apricots, prunes, figs and apple juice to a boil over high heat. Reduce the heat to low and shimmer for 5 minutes. Transfer the saucepan to the oven and bake for about 30 minutes, stirring occasionally, until most of the liquid has evaporated. Let cool. Lower the oven temperature to 350°.

Step 3    

In a bowl, combine the flour with the butter, cinnamon, baking soda and salt. Add the oats and mix until the butter is distributed. Add the molasses and vanilla and mix until a dough forms. Shape the dough into a disk, cover with plastic and refrigerate until chilled, or for up to 2 days.

Step 4    

Lightly coat a 10-inch springform pan with cooking spray and line with parchment paper. Press the oatmeal dough in the bottom of the pan to a 1/4-inch thickness. Bake for about 15 minutes, or until lightly browned. Let cool slightly, then remove the sides of the pan. Invert the crust onto a plate and peel off the parchment.

Step 5    

Cut the oatmeal crust into 12 wedges. spoon the fruit compote into a bowl, sprinkle with the almonds and serve with the oatmeal wedges.

Chef's Notes

One Serving: Calories 153 kcal, Protein 3 gm, Carbohydrate 26 gm, Cholesterol 8 mg, Total Fat 4.6 gm, Saturated Fat 2 gm.

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