Now that it's finally getting colder, I'm finally feeling like using my oven is pleasurable again. The idea of making something warm, dense and oat-y is somehow appealing again after months of barely wanting to be in my kitchen. As much as I spend many days testing recipes, successfully or otherwise, there are times where I do want something simple. After buying fresh raspberries and sour cherry preserves (yes, random purchases), I decided to try this very traditional recipe.

Many things I make never make it on to this blog. Sometimes I don't feel it's fancy or original enough, but there's something to be said about simplicity. One of my favorite restaurants, Franny's, seems to make dishes with three ingredients taste unlike anything I've ever had. Just like I said never underestimate the classic and satisfying quality of a peach pie, the same goes for this recipe. It's simple, classic and when done with quality ingredients, can taste very fancy.

RUSTIC RASPBERRY & SOUR CHERRY OATMEAL BARS (Gluten-free, Vegan opt.)

Adapted from Bob's Red Mill:

1 cup oat flour

1 cup gluten-free oats

1/2 cup butter (or Earth Balance/coconut oil), melted

1/2 cup brown sugar

1 1/2 teaspoon xanthum gum

1 teaspoon baking powder

1 teaspoon lemon zest

1/2 teaspoon sea salt

1/2 cup fresh raspberries, macerated

1/3 cup sour cherry preserves

1/2 cup chopped walnuts

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

1. Preheat oven to 375 degrees. In large mixing bowl, whisk together flour, oats, sugar, xanthum gum, baking powder and salt. Combine melted butter, zest and 1 teaspoon vanilla extract together before combining with flour mixture.

2. In a separate bowl, stir 1 teaspoon of vanilla with preserves and macerated cherries. Combine well and set aside.

2. In 8x8 pyrex pan, layer parchment paper (or grease well). Press 1 cup of oat mixture evenly into the bottom of the pan. Layer chopped walnuts reserving a handful for topping. Spread the preserves and raspberries evenly to coat the pressed oat mixture. Layer with remaining oat mixture and remaining walnuts. Dust with brown sugar and cinnamon. Bake for 20-25 minutes of until golden brown. Cool on a wire rack for 20 minutes before serving.

I have never been into science. I definitely have a "creative mind" in that way, and remember nothing of the biology classes I had to take during school. One of the more peculiar, scientific things I am aware of is the sensitivity coconut oil has to temperature. If you notice, it can be liquid like oil or as thick as butter (and sometimes thicker!) It is such a fascinating obsession of mine, beyond it's sometimes scientific characteristics.

Needless to say, there is nothing scientific about this dessert beyond the art direction and coconut capabilities. This is the simplest and most delicious snack, dessert or otherwise. You know that "chocolate shell" you'd get as a kid around ice cream? This is like that, but so much better and can easily be made raw. Coconut oil hardens into a shell around the banana INSTANTLY. It is a scientific experiment I'll never understand, but is amazing nonetheless.

If you don't like mint, experiment with other extracts! Try adding carob powder, macadamia nuts, or any topping you like. This recipe has infinite options and will be wonderful any way you prepare it, I promise. Enjoy this frozen treat for our last few days of summer, or if you're like me, anytime around the year.

PEPPERMINT FROZEN BANANA WITH CHOCOLATE COCONUT SHELL (Gluten-free, Vegan, Raw opt.)
Serves 4

2 organic bananas, halved
1/4 cup extra virgin coconut oil, liquefied
1/4 cocoa or raw cacao powder
1 tablespoon maple syrup
1 teaspoon peppermint or vanilla extract
2 tablespoons walnuts, finely chopped

1. Slice each banana in half and skewer one end with wooden stick or toothpick. Freeze for at least 4 hours or overnight.
2. Warm coconut oil just enough to liquefy it completely. Whisk in cocoa or cacao powder, sweetener, and peppermint extract.
3. Create an assembly line of bananas, chocolate sauce and chopped walnuts. Dip banana in chocolate and very quickly coat in walnuts (the shell will form immediately, so if you're not fast enough you won't get any walnuts). Repeat for each banana.
4. Eat immediately or re-freeze.