Oat Bars Recipes

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.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

CHOCOLATE CHIP OATMEAL BARS

Steps:

• Preheat oven to 350 degrees with the rack in the middle position.
• Melt the butter in a large microwave safe bowl.
• Add the brown and white sugars and let cool a bit.
• Add egg, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
• Add flour and mix. Then add the chocolate chips and oats and mix everything up. The dough will be quite stiff.
• With a spatula spread dough evenly into a greased 8x8 baking pan.
• Bake at 350 for 25- 30 minutes.
• Cut into bars when cool.

RHUBARB OAT BARS

Steps:

• In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

BANANA OAT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together dry ingredients. In a separate bowl mix together bananas, egg whites, milk and vanilla. Beat all together.
• Bake in a 9 x 13 inch pan which has been sprayed with non-stick spray for about 35 minutes. Cool and cut into bars. You may sprinkle with cinnamon and sugar, if desired.

NO BAKE CHOCOLATE OAT BARS

Steps:

• Grease a 9x9 inch square pan.
• Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
• Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

OAT BARS

Steps:

• Mix the flour, oats, and wheat germ together. In a separate bowl, blend the eggs, oil, and honey together. Alternately, blend the dry ingredients and the orange juice (and vanilla) in with the other ingredients.
• Put in a greased or non-stick 8 inch square pan and put in an oven preheated at 350 degrees F (175 degrees C) for approximately 40 minutes. NOTE: bars will be slightly heavy.

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.

NO-BAKE OATMEAL BARS

Steps:

• Grease bottom and sides of 9-inch square pan with small amount of butter.
• In 3-quart saucepan, heat sugar, butter, honey and cinnamon to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.
• Press mixture in pan with back of wooden spoon. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature.

M&M OAT BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Stir in oats. , Press into a greased 15x10x1-in. baking pan. Bake at 350° until golden brown, 10-15 minutes. Cool on a wire rack., In a microwave, melt caramels with water; stir until smooth. Spread over crust. Sprinkle with the chips, nuts and M&M's. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Let stand until set, 5 minutes. Cut into bars.

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.

BEST OATMEAL BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix oil, sugars, egg, water and vanilla.
• In a small bowl, mix rest of ingredients.
• Stir dry mixture into wet mixture just until mixed.
• Pour into 9x13-inch pan.
• Bake for about 25 minutes.

CHOCOLATE OAT BARS

Steps:

• In a large bowl, cream 1 cup butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and 2 teaspoons vanilla. Combine the oats, flour, baking soda and 1/2 teaspoon salt; gradually add to creamed mixture and mix well. Set aside., In a large heavy saucepan over low heat, combine the condensed milk, chocolate chips and remaining butter and salt. Cook and stir until smooth. Add the nuts and remaining vanilla. Press 4 cups oat mixture into an ungreased 13x9-in. baking pan; spread with chocolate mixture. Sprinkle with remaining oat mixture., Bake at 350° for 30-35 minutes. Cool completely on a wire rack. Cut into bars.

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.

HEALTHY OAT BARS

Steps:

• mix dry ingredients and add a glug of hot water (maybe a couple of tbs)
• add in honey and nut butter, mix all together really well
• mixture should be sticky but quite lumpy, stiff and fairly dry, not like a cake batter but like a solid lumpy and flakey ball, almost more like a dough
• press down hard into silicon baking tin
• cook for 20-30 mins in 200 degree oven (preheat or not is fine). Take out and press down hard ten mins in with back of a plastic ladle or similar. press down again on removal. To ensure it all holds. When it comes out of oven it should all hold together fairly well but can still be softish, or can be left in longer or left in switched off oven for crispy Cool in tin but cut before it completely cools