⅓cupcanola oilbutter or coconut oil can be substituted
1teaspoonpure vanilla extract
¼cupchopped pecans or almonds
Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking pan with foil or parchment paper, extending foil over edges.
In a medium bowl stir together the first 5 ingredients (through flaxseed meal). Remove ½ cup mixture for streusel topping. Stir baking soda into the remaining oat mixture.
In a small bowl, combine the next four ingredients (through vanilla); stir into oat mixture until combined. Stir in cherries and then spread batter in prepared baking pan.
Using a pastry blender or fork, cut butter into reserved streusel topping until mixture resembles coarse crumbs; stir in pecans. Sprinkle evenly over batter.
Bake 25-30 minutes or until the center is set. Cool in pan on a wire rack. Using foil or parchment, lift out of the pan. Cut into bars. Enjoy!
If you don't have dried cherries on hand, no problem. You can substitute dried cranberries or any other kind of dried fruit. We recommend apricots, blueberries, or raisins.
You can use old fashioned or quick-cooking oats in the recipe.
Layer the bars between waxed paper in an airtight container. Store in the refrigerator for up to 3 days. Bring back to room temperature before serving.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!