You can use a blender or a food processor to grind the rolled oats; 1 1/4 cups rolled oats yields 1 cup ground.

　　

Ingredients

Makes 24

　　1 cup finely ground old-fashioned rolled oats

　　3/4 cup whole-wheat flour

　　1 1/2 cups old-fashioned rolled oats

　　1 1/2 teaspoons baking powder

　　1 1/2 teaspoons salt

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon ground allspice

　　2 cups packed light-brown sugar

　　12 tablespoons (1 1/2 sticks) unsalted butter, softened

　　3 large eggs

　　2 1/2 teaspoons pure vanilla extract

　　1 1/2 cups walnuts (5 1/2 ounces), toasted and chopped

　　1 cup dates (5 ounces), pitted and chopped

　　Vegetable oil cooking spray

　　

Step 1

Preheat the oven to 350°F. Whisk together the ground oats, flour, 1 cup whole oats, baking powder, salt, cinnamon, and allspice in a large bowl; set aside.

　　

Step 2

Put the brown sugar and butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.

　　

Step 3

Reduce speed to low. Add the oat mixture; mix until just combined. Mix in the walnuts and dates.

　　

Step 4

Coat a 9 × 13-inch baking dish with cooking spray. Spread the batter evenly in the dish. Scatter the remaining 1/2 cup whole oats over the top. Bake until golden and a cake tester inserted into the center comes out clean, about 35 minutes. Cool completely in the pan on a wire rack; cut into bars.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.