Oatmeal Raisin Squares

This recipe for oatmeal-raisin squares is a delicious snack perfect for after school.

4 cups old-fashioned oatmeal
2 cups all-purpose flour, unbleached
½ cup dark-brown sugar
1 cup pecans, chopped
1 tsp. baking soda
1 tsp. sea salt
1½ cups (3 sticks) butter, melted
2 tsp. pure vanilla extract
2 cups raisins
1 lemon, freshly zested
½ tsp. ground cinnamon

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.

In a small saucepan, combine raisins, ½ cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.

Spray a 9x13" baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.

Transfer to oven and bake until golden brown on top, 35-45 minutes. Let cool completely before cutting into 2" squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.

Makes 24.