Thursday, August 9, 2012

Chewy Quaker Oatmeal Bars Copy-cat

Chewy Quaker Oatmeal Bars Copy-Cat 


Hi everybody :)

I wanted to post this yesterday, but the weather has been really bad here :(

I always loved Quaker Oatmeal Bars. I've been wanting to make this bar since the day I pinned it from Katie. Katie has a very popular blog . Her recipes are always healthy and nutritious. So if  you're looking for the prefect copy-cat, THIS IS IT!!

I double the recipe below (except the add ins) and put it all in a 10 by 15 inch pan, because I wanted bigger bars. I also followed the no-bake option. This was unbelievably delicious. I'm definitely making this again :)


Quaker-Style Chewy Bars (with bake or no bake opt.) adapted from Chocolate Covered Katie

2 cup rolled oats
1/2 tsp baking soda
1/2 cup rice crispies
1/2 cup plus 2 tbsp oat flour (recipe instructions below for an easy substitution)
1/2 tsp salt
1 tsp pure vanilla extract
4 tbsp coconut oil or veg oil
1/2 cup agave or honey
2-4 tablespoons brown sugar
4 tbsp applesauce (banana would probably work as well, or pumpkin!)
 Add Ins:
1/4 cup mini chocolate chips
1/4 cup chopped craisins
1/4 cup white chocolate chips
1/4 cup chopped or sliced almond
1/4 cup chopped pecans

To make oat flour:  Simply grind rolled oats in a food processor to make oat flour. Be sure to measure the correct amount of flour for the recipe after grinding, not before.

For Bake:  preheat oven to 350 F. Combine all dry ingredients and mix very well. In a separate bowl, combine wet ingredients. Stir wet into dry and use another sheet of parchment (or wax) paper to squish evenly-coated mixture into a parchment-lined  9×13 pan. Squish very, very hard, with a can or something heavy.  Cook 18 minutes, then squish very hard again. Cool in the fridge for at least ten minutes before cutting into bars.

For No-Bake: Combine all dry ingredients and mix very well.In a separate bowl, combine wet ingredients. Stir wet into dry and use another sheet of parchment (or wax) paper to squish evenly-coated mixture into a parchment-lined  9×13 pan. Squish very, very hard, with a can or something heavy. Refrigerate until firm.
Bars are firmer if you use coconut oil. 


These bars can be stored at room temp, but if you use coconut oil; they’re best kept in the fridge. Or they can even be frozen. The bars thaw very well!


ENJOY! Come again....

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