I convinced John to buy this obscenely large box of oatmeal at Costco the other day, assuring him that we would use it. It’s bigger than my coffee pot! I never realize how much kitchen real estate Costco shopping takes up until I get the stuff home, and did I mention that I don’t actually eat oatmeal? I will eat it in cookies other foods, but not straight up. So I flipped open my recipe binder and found a recipe for Oatmeal Raisin Breakfast Bars that I printed way back in 2009, but never got around to trying. Today seemed like a good day.
I made some slight changes to the original recipe. Here’s how I made them. Heat the oven to 350. In a large bowl, mix:
- 3/4 cup brown sugar
- 1/4 cup raw turbinado sugar
- 1/4 cup organic butter
The original recipe called for an additional 1/4 cup of sugar. I have found that I can usually cut down on the sugar by up to half when baking without compromising the taste. Next time I make this I may reduce the sugar by more, or experiment with agave nectar. I do not use refined white sugar at all and might try replacing the brown sugar next time as well. I also used real butter instead of margarine.
Add to this bowl and mix well:
- 3/4 cup applesauce
- 1 egg
- 3 Tbsp almond milk
- 2 tsp pure vanilla extract
Next, in a smaller bowl, combine the dry ingredients:
- 1 1/2 cups King Arthur 100% Whole Wheat Flour
- 1 tsp baking soda
- 1 tsp cinnamon
I always substitute King Arthur flour for all-purpose flour when I bake, and have always had good results.
Then, in a large measuring cup, I combined:
- 3 cups uncooked oats
- 1 cup raisins
Add the wet ingredients to the dry, and mix. Then add the oats and raisins.
Mix well and press into an ungreased pan. I also discovered that by sticking my hand into a small ziploc bag, I could press the dough into the pan without it sticking to my fingers. I hate getting food stuck all over my hands!
Sticky fingers 😦 Clean fingers 🙂
I used a 10 x 15 Pyrex pan and baked for 25 minutes. They smelled wonderful while they were baking.
So I let them cool off for a minute or two before slicing them up. It really did yield 32 smallish bars, like the original recipe stated. The true test would be to see if the kids liked them. Phoebe inhaled 5 of them and Lily nibbled 3, so I guess that’s a thumbs up. And just as with brownies, the crunchier ones around the edges were the best!
Bottom Line: This recipe is a keeper. I definitely see making these again. They meet all my criteria for a “go-to” recipe:
- Most of the ingredients are things I normally keep on hand.
- It came together quickly, with minimal mess.
- There’s plenty of wiggle room for substitutions or add-ins : chocolate chips, chopped nuts, dried cherries or cranberries, etc.
- They are versatile and can be served as a quick make-ahead breakfast or packed as a to-go snack.
- All four of us (the carnivore, the vegetarian, the picky eater, and the all day snacker) like them!
Time will tell if they store well and taste as good tomorrow or the next day.
Ok, class, here’s some homework for you. If you want to know more about the virtues of high protein, high fiber, low calorie, cholesterol lowering, humble oatmeal, check out these links:
Weigh Loss Benefits of Oatmeal
Enjoy!
~Silvana