Chewy Oatmeal Spice Bars Food

CHEWY OATMEAL SNACK BARS

Steps:

• Grease bottom and sides of rectangular pan, 13x9x2 inches, 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.

CHEWY OATMEAL SPICE BARS

Steps:

• Heat oven to 350 degrees.
• Beat together sugars and margarine until well blended.
• Add apple butter, egg whites, milk and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well.
• Stir in oats and raisins; mix well (Dough will be moist).
• Spread dough onto bottom of ungreased 13 x 9 inch baking pan.
• Bake 25 to 30 minutes or until edges are light golden brown.
• Cool completely before cutting into bars.
• Store tightly covered.

CHEWY OATMEAL BARS

Steps:

• Mix together sugars, yogurt, egg white, oil, milk and vanilla.
• Sift together dry ingredients and add to mixture.
• Stir in oats and raisins.
• Spread dough onto an ungreased 9x13-inch pan.
• Bake at 350° for 25-30 minutes or until lightly browned.

CHEWY NO-BAKE GRAIN AND OAT BARS

Steps:

• Butter a 13x9" baking dish. Toss puffed cereals, oats, and dried fruits, nuts, seeds and/or coconut (all mix-ins except chocolate chips) in a large bowl with your hands to evenly distribute.
• Bring brown sugar, honey, salt, and 4 Tbsp. butter to a boil in a small saucepan and let cook 1 minute. Remove from heat and whisk in nut butter and vanilla until smooth. Drizzle over puffed rice mixture and stir with a large rubber spatula until everything is evenly coated. If using chocolate chips, let mixture cool about 5 minutes before mixing in.
• Scrape mixture into prepared dish and press and compact down into an even layer with buttered hands. Let cool at least 1 hour before cutting into bars.
• Do Ahead
• Bars can be made 1 week ahead. Store airtight at room temperature.

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.

CHEWY OATMEAL BREAKFAST BARS TO-GO RECIPE BY TASTY

Steps:

• Preheat oven to 325˚F (160˚C).
• Combine wet ingredients together in a large bowl.
• Then add in all the remaining dry ingredients.
• Add mixture into a 8x8 inch (20x20 cm) baking pan lined with greased parchment paper. Firmly press down mixture until it is one smooth layer. (If you grease the spatula as well it will prevent the mixture from sticking to it!)
• Bake 15-20 minutes, or until golden brown. Let cool 10 minutes.
• Drizzle top with melted dark chocolate. Chill for 30 minutes, or until dark chocolate is solid.
• Cut into 8 equal pieces.
• Wrap each bar in parchment paper or foil.
• Store in the freezer for up to 3 months or in the refrigerator up to 1 week.
• Enjoy!

OATMEAL AND RAISIN SPICE COOKIE BARS

Steps:

• Brush a 13 x 9 inch baking dish with oil, then line with parchment paper or foil, pressing paper down firmly so it stays. Leave a slight overhang of paper.
• In mixing bowl cream the margarine or butter until light. Add the sugars and beat until smooth. Add the egg and vanilla and mix in well.
• In a separate bowl mix the flour, baking powder, cinnamon, allspice and ginger. Mix into the batter, then stir in the oatmeal and raisins.
• Press dough evenly into the lined baking pan. (This is the messy part.) The dough will be a bit sticky and there will seem to be almost not enough to fill the pan.
• Bake in a pre-heated 350 degree oven for 15 to 18 minutes, until golden. Bake a bit less for chewier bars, a bit more for crispy bars.
• Let cool for 3 or 4 minutes, then lift gently out of the pan. Cool a couple more minutes, cut into squares, then cool fully.

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.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.