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Originally published Wednesday, June 11, 2008 at 12:00 AM

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Recipe: Rebound Raspberry-Pecan Oat Bars

8 large bars 2 cups rolled oats 1 cup whole-wheat pastry flour 1/3 cup pecans, chopped ¼ teaspoon sea salt 6 tablespoons melted butter...

8 large bars

2 cups rolled oats

1 cup whole-wheat pastry flour

1/3 cup pecans, chopped

¼ teaspoon sea salt

6 tablespoons melted butter

6 tablespoons maple syrup

1 teaspoon vanilla

1 cup or 1 jar (10 ounces) raspberry jam

1. Preheat the oven to 350 degrees. Combine oats, flour, pecans and salt in a mixing bowl. Add butter, maple syrup and vanilla and mix well. Add a teaspoon or two of water if necessary to keep the mixture moist.

2. Lightly oil an 8- by 8-inch baking dish. Take ½ of the oat mixture and press into the bottom with moist hands. Spread the jam on top. Crumb the remaining oat mixture on top and press gently.

3. Bake for 20 minutes. Let cool slightly before cutting into bars.

From "Feeding the Young Athlete Sports Nutrition Made Easy for Players and Parents," by Cynthia Lair with Scott Murdoch, Ph.D., RD

Copyright © 2008 The Seattle Times Company

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