Monday, April 2, 2012

Baked Oatmeal Squares


Wait, did someone say homemade snacks?
Cool! I too am a snacker; in fact, these days I rarely have time to eat meals, so I find myself doing that uncivilized thing of eating while I walk. I have a few go to recipes for those moments, and one of my favorites is baked oatmeal
I’m not sure really what to call it–it’s not a quick bread, it’s not a cookie, it’s not a muffin–there’s no flour, so its consistency is really just that of, well, oatmeal.  Except cool and in bar or muffin form.
The basic original recipe I put up on my own blog a while ago; later I varied it a bit to see if it would work. It did. So:
Baked Oatmeal Recipe, Banana Variation

mix together:

·             1.5 cups rolled oats (not the "instant" stuff)
·             1/8 cup oat bran (optional)
·             1 tbs. brown sugar
·             1 mashed banana
·             1 egg
·             3/4 cup milk
·             1 teaspoon baking powder
·             pinch salt
·             Few shakes cinnamon, ginger, and/or nutmeg
·             1/2 tsp vanilla extract (opt)
·             1/2 cup (or more!) dried fruit, like cranberries, currants, raisins, blueberries, whatever (add last)
Spread in 8×8 greased baking dish. (or 9×9, because that’s what I have, it’s just a little thinner) or divide into 12 portions in a muffin tin. (They will be only about an inch thick.)
Bake at 375 for 30-35 minutes in a baking pan or 20 minutes in muffin tins.  Let cool. Cut into squares, or remove from muffin tins. Store in fridge if it’s not going to be gone within a day or two.
VERDICT: Delicious.  Honestly, even too sweet with the little bit of brown sugar added, because of the banana; next time I’d just leave it out.  I wonder what this would be like with a little peanut butter…or with 1/2 cup pumpkin puree in place of the banana, and maybe a little orange juice in place of some of the milk…seriously, any of the funky variations to which we treat oatmeal could be applied here as well…

7 comments:

Kellie Brown said...

That's funny because I found a rogue can of pumpkin puree in the back of my cupboard and just made the kids pumpkin muffins, but have a tad bit left. I might just make these and use up the last of the pumpkin!

Betsy (Eco-Novice) said...

Are they crumbly? Just wondering too if you used rolled or quick oats, or something else.

Jenn the Greenmom said...

Betsy--

Sorry, I'll go in and clarify--I use regular rolled oats, not the instant stuff. And no, they aren't crumbly--they are soft and a little chewy...but not really that either. I honestly don't make anything else that winds up this particular consistency and I can't come up with a good term, but it's still very nice!

Kellie, if you do try this with pumpkin, please do check back and let us know how it goes!

Jenna said...

Thanks so much for both the recipe idea AND the suggestion that pumpkin could perhaps replace the banana (it was tough enough having to give up gluten due to celiac - the banana allergy is a REAL pain in the tuckus!). I struggle a lot it seems with trying to figure out what can be swapped for what in which recipe - having at least a suggestion of a path to head towards is a great boon. Thanks so much!

All-American Vegetarian said...

YUM!
I nominated your site for the Kreative Blogger Award and the Sunshine Award!
Thank you for your inspiration!
~Rebecca

Betsy (Eco-Novice) said...

If I don't use oat bran do you think I should use more rolled oats/ some kind of flour instead?

Jenn the Greenmom said...

Betsy, I honestly don't think you'd have to add flour or anything--it's such a small amount, it's not a big deal. You could probably overcompensate slightly with the oats, but I doubt if it'd matter one way or the other. I keep oat bran around as a general matter of course to throw into anything I don't make with whole wheat flour; it gets a little fiber into the white stuff!

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