This recipe is inspired by Kath’s Tribute to Oatmeal and is a mere shadow of her concoctions. Check it out. You’ll never look at oatmeal as a boring food ever again.
Plain cooked oatmeal (thick consistency works best)
Chocolate sauce or syrup
Whipped cream
Allow the oatmeal to cool or even stick it in the freezer for a few minutes (otherwise the whipped cream with melt on contact). Transfer the oatmeal onto a serving plate with an ice cream scoop. Top with chocolate sauce and a dollop of whipped cream.
Prep time: 5 minutes
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This is an extremely flexible snack recipe that is sweet and satisfying. Replacing the honey with apple butter brings the sugar content down to a buzz-free level. But I do love the sweet, moist goodness the honey imparts. These bars freeze very well (separate layers with wax paper) and keep for up to a couple months.
2 cups old fashioned rolled oats
1/4 cup brown sugar, packed
1/2 cup wheat germ
1 teaspoon cinnamon
1 cup whole wheat flour
1/2 teaspoon salt
2/3 cup raisins or 1/3 cup chocolate chips
1/2 cup vegetable oil
1/2 cup honey or apple butter
1 large egg, beaten
2 teaspoons vanilla extract
Preheat oven to 350 F
Mix oats, sugar, wheat germ, cinnamon, flour, salt and raisins in medium bowl. Make a well in the center and add remaining ingredients. Mix well.Transfer to greased 9 x 13 pan and flatten mixture into pan with your hands.
Bake for 20-25 minutes until edges are brown. The majority of the pan may look under done. As long as the edges are brown, it’s okay. Don’t over bake or it will be dry.
Allow to cool slightly in pan. Cut into squares and serve or store in airtight container.
Yield: 24 bars (on the smallish side)
Prep-time: 10 minutes
Bake-time: 20 minutes
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