{"id":11761,"date":"2026-10-18T21:40:21","date_gmt":"2026-10-18T21:40:21","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11761"},"modified":"2026-10-18T21:40:26","modified_gmt":"2026-10-18T21:40:26","slug":"hearty-loaded-hermit-bars","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/hearty-loaded-hermit-bars\/","title":{"rendered":"Hearty Loaded Hermit Bars"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Hearty Loaded Hermit Bars<\/span><\/h2>\n
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This Hearty Loaded Hermit Bar recipe scales up the traditional New England treat by packing it with a dense, textured mix of dates, sultanas, cranberries, crunchy nuts, and healthy seeds.<\/span><\/div>\n
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<\/span>Ingredients<\/span><\/h3>

<\/span>The Wet Base<\/span><\/h4>
  • \u00bd<\/span> cup (1 stick)<\/span> unsalted butter<\/span> softened<\/span><\/li>
  • 1<\/span> cup<\/span> packed dark brown sugar<\/span> (for a deeper, richer molasses flavor)<\/em><\/span><\/li>
  • 1<\/span> large<\/span> egg<\/span><\/li>
  • 1 to 2<\/span> Tbsp <\/span> milk<\/span> (to be absorbed into the flour and oats; keeps the bars beautifully chewy.)<\/em><\/span><\/li>
  • \u00bc<\/span> cup<\/span> unsulphured molasses<\/span><\/li><\/ul><\/div>

    <\/span>The Dry Blend<\/span><\/h4>
    • 1<\/span> cup<\/span> whole wheat flour<\/span> (adds a nutty flavor and dense texture)<\/em><\/span><\/li>
    • \u00bd<\/span> cup<\/span> old-fashioned rolled oats<\/span> (gives a rustic, hearty chew)<\/em><\/span><\/li>
    • \u00bd<\/span> cup<\/span> all-purpose flour<\/span> (keeps the bars from getting too crumbly)<\/em><\/span><\/li>
    • 1<\/span> tsp<\/span> baking soda<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> tsp<\/span> ground cinnamon<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> ground ginger<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> ground cloves<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> ground nutmeg<\/span><\/li><\/ul><\/div>

      <\/span>The Hearty Mix-ins (1\u00be cups total loaded elements)<\/span><\/h4>
      • \u2153<\/span> cup<\/span> chopped Medjool dates<\/span><\/li>
      • \u2153<\/span> cup<\/span> sultana (golden) raisins<\/span><\/li>
      • \u2153<\/span> cup<\/span> dried cranberries<\/span><\/li>
      • \u2153<\/span> cup<\/span> chopped walnuts or pecans<\/span><\/li>
      • \u00bc<\/span> cup<\/span> mixed seeds<\/span> (sunflower seeds, pumpkin seeds, or chia seeds)<\/em><\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>
        • Preheat and Prep:<\/strong> Preheat your oven to 350\u00b0F (175\u00b0C)<\/strong>. Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.<\/span><\/div><\/li>
        • Cream Base:<\/strong> In a large bowl, cream together the softened butter and dark brown sugar until fluffy. Beat in the egg and molasses until completely smooth.<\/span><\/div><\/li>
        • Whisk Dry:<\/strong> In a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.<\/span><\/div><\/li>
        • Combine:<\/strong> Gradually stir the dry ingredients into the wet mixture until a thick dough forms.<\/span><\/div><\/li>
        • Fold in Mix-ins:<\/strong> Dump in the chopped dates, sultanas, cranberries, chopped nuts, and seeds. Fold them thoroughly into the dough until evenly distributed.<\/span><\/div><\/li>
        • Let the Batter Rest<\/strong> for 5 to 10 minutes in the pan, before putting it in the oven. (This gives the oats time to soften and absorb the liquids.)<\/em><\/span><\/div><\/li>
        • Bake:<\/strong> Press the thick dough evenly into your prepared pan. Bake for 20 to 24 minutes<\/strong>. (Check them at the 20 minute mark; whole wheat can dry out quickly if overcooked.) <\/em><\/span>
          <\/div>The center should feel set but slightly soft to the touch, and a toothpick inserted should come out with just a few moist crumbs.<\/span><\/div><\/li>
        • Cool and Slice: <\/strong>Let them cool completely in the pan before lifting them out using the parchment paper. Slice into bars or squares.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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