Cream Filled Oat Bars Recipes

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

GRANDMA'S OATMEAL BARS

Steps:

• Preheat oven to 350°. In a small saucepan, combine dates, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and dates are tender, stirring constantly, 7-9 minutes. Remove from heat., In a large bowl, combine flour, oats, brown sugar, vanilla, baking soda, salt and almond extract. Cut in shortening until crumbly. Press half onto bottom of a greased 13x9-in. baking dish. Carefully spread with date mixture. , Sprinkle remaining crumb mixture over filling; press down gently. Bake until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with whipped cream.

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.

CHOCOLATE FILLED OATMEAL BARS

Steps:

• Heat oven to 350 degrees. Grease and flour a jelly roll pan (10x15 or so).
• In large mixer bowl cream margarine and brown sugar until light and fluffy. Add eggs, vanilla and instant coffee.
• Combine oats, flour, baking soda and salt. Gradually add to creamed mixture.
• Batter will be stiff, stir in last part by hand, if necessary.
• Reserve approximately 2 cups dough. Press remainder evenly over bottom of jelly roll pan.
• Prepare chocolate filling:.
• Melt margarine in medium saucepan over low heat.
• Stir in cocoa and sugar.
• Add sweetened condensed milk.
• Cook, stirring constantly, until smooth and thick.
• Remove from heat and stir in vanilla.
• Spread filling over oatmeal mixture in pan. Sprinkle reserved oatmeal mixture over chocolate.
• Bake 25 minutes or until top is golden brown. Chocolate will stay soft.

BLUEBERRY CREAM CHEESE OAT BARS

Steps:

• Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.
• In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve 1/2 cup crumb mixture for topping; Press remaining mixture firmly over bottom of foil-lined pan. Bake 12 minutes to set crust.
• Prepare Cream Cheese Filling: In bowl of electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt and beat well. Add egg and mix until combined. Pour filling over baked crust.
• Prepare Filling: In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight (it won't be too thick) and clear (about 7 minutes). Remove from heat and pour over the cream cheese filling. Crumble reserved crumb mixture over top, then sprinkle nuts over crumb mixture.
• Bake 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 12 bars. Store in refrigerator, but serve at room temperature.