Baked Oatmeal Snack Bars Food

CHEWY OATMEAL SNACK BARS

Steps:

• Grease bottom and sides of 13x9-inch pan with shortening. Melt butter in 2-quart saucepan over medium heat. Stir in brown sugar and maple syrup; heat to boiling. Boil 1 minute, stirring frequently; remove from heat. Stir in peanut butter and vanilla until mixture is smooth.
• Stir remaining ingredients into peanut butter mixture, mixing well. Press evenly in pan. Cover and refrigerate about 2 hours or until firm. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

BAKED OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

BAKED OATMEAL SNACK BARS

Steps:

• 1. Preheat oven to 350*.
• 2. Mix dry ingredients.
• 3. Mix wet ingredients.
• 4. Pour wet into dry. Stir to combine.
• 5. Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
• 6. Bake for 40 minutes.
• 7. Cut into 9 squares.

OATMEAL SNACK BARS

Steps:

• Preheat oven to 350°F Coat a 9" x 13" baking dish with nonstick cooking spray.
• Melt butter and syrup over low heat on stovetop or in microwave.
• In a large bowl, combine butter mixture, baking soda, and allspice; mix well and let cool.
• Add rolled oats, flour, sugar, and chocolate chips or raisins, if desired; mix well. Press dough into baking dish.
• Bake 15 minutes. Immediately cut into bars; let cool completely then cut again.

EASY OATMEAL BARS (4 INGREDIENTS!)

Steps:

• Mix together all the ingredients in a bowl until it forms a sticky dough. If the mixture is dry and not sticky, add a bit more honey and/or peanut butter; different peanut butter brands perform differently here.
• Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
• Freeze the bars for 15 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 16 squares or 32 rectangles. Store refrigerated for up to 2 weeks. You can eat right away, or refrigerate for about 1 hour for a more solid texture.

EASY OATMEAL BARS WITH BLUEBERRY AND CARROT

Steps:

• Preheat the oven to 375 degrees F. Line an 8x8-inch pan with parchment paper so it overhangs on two sides so the bars are easy to lift out once baked and cooled.
• Mix together all of the ingredients in a medium bowl except the blueberries. (Add the egg if using.) Stir in the blueberries gently.
• Press into the prepared pan so the batter is even and pressed to the edges.
• Bake for 24-26 minutes or until the edges are lightly golden brown and set.
• Cool fully. (Really, please let it sit until it's cool to the touch! You can pop it into the fridge to speed this up if you'd like. It may crumble a bit if you slice when still warm.)
• Slice into bars and serve or store. I typically cut into 16 small squares, but you can cut them larger if desired.

OATMEAL BARS

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan. Sift the dry ingredients together and set aside. In an electric mixer cream the butter, molasses and sugar until light and fluffy. Beat in the egg and add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins, nuts and chips. Spread dough in an even layer on prepared pan and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut in to bars approximately 3 inches square. Remove bars from pan and allow to cool completely.