HOME > Chowhound > Home Cooking >

Discussion

Thin chewy oatmeal-based bar?

  • 8

I've looked online for various bars calling for oatmeal, and I've made myself crazed in the process--too many choices. Mr. Pine wants a thin-ish bar, little-to-no-cinnamon, as a snack or breakfast bar. An old recipe I had called for shredded apple, which certainly added moisture and a whit of nutrients (lost the recipe years ago). Ideas? Recipes you can share?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I make the Quaker's vanishing oatmeal cookie recipe, but I cut back on the sugar and I replace all of the butter with the same amount of banana. I then make them a bit larger than usual cookies so that they are enough for a breakfast bar. I imagine you could use apple in the same was as the banana. They come out very cakey and they stay soft for a while.

    1. http://www.pattycake.ca/recipes/tahin...

      With this super simple, 5 ingredient cookie you can omit or half the cinnamon and place the entire batch of dough in a 8x8 pan as opposed to indiv. cookies and slice into bars once cool. Super chewy, tahini provides the moisture along with nuts for health and again its's super simple. I make batches for myself all the time. Enjoy!

      1 Reply
      1. re: HillJ

        pine time, if you have a food processor the entire dough whirls up in two seconds. I like the nuts and oats on the smooth side anyway.

      2. http://recipewise.co.uk/perkins-parki...
        is a Scottish oatmeal cookie. For this I use rolled oats that I've chopped further in the foodprocessor or coffee mill. It has cinnamon, but there is no harm in omitting it. Other versions of 'parkin' use molasses and more ginger for flavor.
        http://recipewise.co.uk/aberdeenshire...

        The British also make flapjacks, which are simple version of the granola bar.

        Scots also make a straight, unsweetened oat cake.

        1. Thanks, all! These look terrific, and Mr. Pine will be happy with trying 'em out.

            1. re: paulj

              Paulj--from your above post, re: flapjacks--are those the ones made with Lyle's syrup? I still have most of a can of it from another recipe--had to track all over the county to find it, so would be glad to use it up.

              1. re: pine time

                http://britishfood.about.com/od/eorec...
                British recipes are likely to use golden syrup in places where American ones would use corn syrup.