Time 30m Yield 16 Number Of Ingredients 6 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.
Time 30m Yield 25 squares Number Of Ingredients 4 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.
Time 45m Yield 12 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top. Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.
Yield Makes about 5 dozen Number Of Ingredients 2 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.
Time 45m Yield 16 squares. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, mix melted butter and vanilla; add to oat mixture, stirring until crumbly. Reserve 1 cup mixture for topping., Press remaining mixture onto bottom of a greased 9-in. square baking pan. Spread jam over top to within 1/2 in. of edges. Add crushed graham crackers to reserved topping; sprinkle over jam., Bake 25-30 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into squares.
Time 35m Yield 4-6 servings. Number Of Ingredients 10 Steps:
Combine all ingredients in a bowl. Pour into a greased 8-in. square baking dish. Bake at 350° for 25 minutes. Cut into squares.
Time 40m Yield 1 9x13 Number Of Ingredients 10 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”.
Yield Makes 24 Number Of Ingredients 12 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.
More about “oatmeal squares recipes”
Time 1h35m Yield 48 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan. Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.
