These Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce are the epitome of “cookies reimagined”, and show off one of McCormick’s eight Flavor Forecast trends for this year.
I’m always so excited to work with McCormick and see the annual report (this year marks the 15th anniversary), because it gives a good indication of what we’ll be seeing in restaurants and on store shelves in the future — delicious taste sensations!
8 Flavor Trends to Watch
Identified by a global team of McCormick chefs and flavor experts, these trends offer a taste of 2015 and beyond:
- Global Blends On the Move – Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavor to grilled meats and more.
- Middle Eastern Mezze – These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine.
- Sour + Salt – Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavor that lends brightness and texture to dishes.
- Smoked Spices – Smoking spices and herbs deepens their flavor and aroma, adding richness to meals and drinks.
- Umami Veggies – For a fresh way to savor the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori.
- Liquid Revolution – Fresh purees and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more – providing a fun, delicious way to enjoy an extra serving of fruits and veggies.
- Flavor Worth the Wait – Lift the lid to discover the rich flavors from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals.
- Cookies Reimagined – Classic spiced cookie flavors take new form in decadent, imaginative desserts that redefine “milk and cookies.”
You’d better believe I’ll be experimenting with each of these McCormick 2015 flavor trends and recipes, but I had to start by making these Cinnamon Oatmeal Custard Bars with Rum Raisin Sauce.
How can I resist an oatmeal cookie crust topped with a tangy buttermilk custard, sweet rum raisin sauce and a crunchy oat crumble?
I. can’t.
The secret spices (well, they’re not that secret…you can buy them anywhere) are McCormick Roasted Saigon Cinnamon, McCormick Pure Vanilla extract and McCormick Imitation Rum extract.
McCormick knows their stuff, y’all.
The proof is in the cookie.
Cinnamon Oatmeal Custard Bars
Ingredients
Rum Raisin Sauce
- 1 cup raisins
- ½ cup water
- 1 teaspoon McCormick® Pure Vanilla Extract
- ½ teaspoon McCormick® Imitation Rum Extract
Cinnamon Oatmeal Custard Bars
- ¾ cup old-fashioned rolled oats
- ¾ cup flour
- ¼ cup firmly packed brown sugar
- 1 ½ teaspoons McCormick® Gourmet Collection Cinnamon Saigon , divided
- ⅓ cup cold butter cut into chunks
- ¾ cup buttermilk divded
- ¾ cup granulated sugar
- 3 tablespoons butter melted
- 5 eggs
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 cup confectioners’ sugar
Instructions
- For the Rum Raisin Sauce, place all ingredients in blender container; cover. Blend on high speed until smooth. Pour into medium saucepan. Cook on medium heat 10 to 12 minutes or until thickened, stirring frequently. Set aside.
- Preheat oven to 425°F. For the Bars, place 1/2 cup of the oats in food processor. Pulse to coarsely chop. Add flour, brown sugar and 1 teaspoon of the cinnamon; pulse to mix well. Add cold butter; pulse until mixture resembles coarse crumbs. Add 2 tablespoons of the buttermilk; pulse to mix well. Reserve 1/4 cup in small bowl. Press remaining oat mixture into bottom of greased foil-lined 9-inch square baking pan. Mix reserved oat mixture and remaining 1/4 cup oats. Spread on small baking sheet.
- Bake crust and oat crumble together in oven 8 to 12 minutes or until golden brown. Remove crust and oat crumble from oven. Reduce oven temperature to 325°F. Reserve oat crumble for serving. Pour Rum Raisin Sauce into prepared crust.
- Meanwhile, mix granulated sugar and melted butter in large bowl with wire whisk until well blended. Add eggs, mix well. Stir in 1/2 cup of the remaining buttermilk, remaining 1/2 teaspoon cinnamon and vanilla. Pour over sauce in crust.
- Bake 45 to 50 minutes or until custard is set and just golden brown around the edges. Cool completely on wire rack.
- Just before serving, mix confectioners’ sugar and remaining 2 tablespoons buttermilk until smooth. Sprinkle top of cooled dessert with oat crumble then drizzle with glaze. Cut into bars.
