Lauras Easy Oatmeal Squares Recipes

OATMEAL SQUARES

Steps:

• Melt margarine, combine with extract and sugar.
• Add oats and mix well.
• Press into 8-inch square baking pan.
• Bake at 350°F for 15 minutes or until bubbling and golden brown.
• Cool and cut into 25 squares.

LAURA'S EASY OATMEAL SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the almonds onto a baking sheet; toast until the nuts are golden brown and fragrant, about 5 minutes. Remove nuts from baking sheet, and reserve.
• Melt butter in a small saucepan placed over medium heat. Stir in brown sugar; cook, stirring, until sugar has dissolved and mixture is bubbly. Remove from heat. Stir in vanilla and oatmeal. Press mixture into an 8 x 8 inch baking pan. Bake in preheated oven until lightly browned and set, about 20 minutes.
• Remove from oven, and allow to cool slightly. Sprinkle chocolate chips over surface; let chocolate sit until melted, 2 to 3 minutes. Spread chocolate evenly over oatmeal squares. Sprinkle warm chocolate with toasted almonds. Cut into squares when cool.

7 BEST INSTANT OATMEAL RECIPES

Steps:

• In a medium, microwave-safe bowl, combine the oats, salt, cinnamon, brown sugar, and chopped apple. Add the hot water and stir.
• Microwave on high for 1 minute. Allow to rest for an additional minute before stirring. Top with additional cinnamon and apple, if desired and enjoy.

OATMEAL-RAISIN SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
• In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
• Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
• Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.

OATMEAL SQUARES

Steps:

• Cook oats according to package instructions until very soft. Stir in apricots. Transfer to an 8-inch square nonreactive baking dish. Smooth top using an offset spatula. Let cool completely. Mixture can be refrigerated in an airtight container up to 1 week or frozen up to 1 month.
• Cut oatmeal mixture into 1-inch squares. If frozen, place squares on a lightly oiled baking sheet; bake at 350 degrees, turning once, until heated through, about 10 minutes. Let cool completely before serving.

OATMEAL TOFFEE SQUARES

Steps:

• Pre-heat oven to 450 degrees F.
• Grease 15x10 jelly roll pan.
• Combine first six ingredients and mix well.
• Firmly press into greased pan.
• Bake 18 minutes or so until bubbly.
• Remove from oven and sprinkle evenly w/ choc chips.
• Let stand for 10 minutes.
• Spread chcolate over toffee.
• Sprinkle w/ nuts.
• Cool completely.
• Cut into squares.
• Store covered tightly.

FUDGY OATMEAL SQUARES

Steps:

• Pour boiling water over oats, set aside.
• Combine: shortening, vanilla and oats.
• Beat with mixer till well-blended.
• Then beat for 2 minutes.
• Add eggs.
• Beat 2 minutes more.
• Combine flour, sugar, cocoa, soda, salt.
• Add dry ingredients to wet.
• Pour into greased/sprayed 9x13 pan.
• Bake, preheated 350°F oven for 30-35 minutes.
• No need for icing this one.
• It's so moist and dark and "delish".