Oatmeal Craisin Squares

I was watching the Martha Stewart show the other day, and she made these oatmeal squares. She used raisins, but all I had on hand were Craisins. You can use any dried fruit (raisins, craisins, prunes, dates... you get the hint). Ooooo - dried cherries would be really good, too!
I also cut this recipe in half because I'm only cooking for 2. There is quite a bit of butter in this recipe. I may try to substitute half of it with unsweetened applesauce next time I make them. These are the perfect breakfast and snack bars with a big glass of milk. Mmmm, Mmmm, Good.

Ingredients:
4 cups Old-Fashioned Quaker Oatmeal
2 cups all-purpose flour
1/2 cup packed dark-brown sugar
1 cup pecans, chopped
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, melted
2 teaspoons pure vanilla extract
2 cups raisins
Zest of 1 lemon
1/2 teaspoon ground cinnamon
Nonstick cooking spray

Directions:
Preheat oven to 350 degrees.
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, 1/2 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 9-by-13-inch 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 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.