Return to Main Recipes Page/Return to Home Page
3-1/2 cups toasted oats [see note]
Combine all the ingredients; mix well.
Press firmly into a well-greased 15-1/2x10-1/2 jellyroll pan. Bake in preheated oven (350°F) about 20 minutes. Cool, cut into bars. Store in tightly covered container in cool dry place or in refrigerator.
To bake in 13"x9" pan, bake in preheated slow oven (325°F) 30 to 35 minutes. To bake in 13"x9" glass baking dish, bake in preheated slow oven (300°F) 30 to 35 minutes.
Variations:
Note, To Toast Oats:
Bake in preheated oven (350°F) 15 to 20 minutes or until light golden brown.
Cool; store in tightly covered container in refrigerator for up to 6 months.
Variations: for 2-3 cups increase baking time to 20 to 25 minutes. To toast oats in quantity, divide contents of one 10 oz. tube between 2 ungreased pans and increase baking time to 25 to 30 minutes.
Toasted oatmeal can also be used in place of bread crumbs and, sometimes, even for nuts.
Posted by Marcia Goldberg, Z'L
Nutritional Info Per Serving: N/A
1 cup raisins
1 cup chopped nuts
2/3 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
1/3 cup honey or corn syrup or molasses [each gives a slightly different flavor]
1 egg, beaten
1/2 tsp. vanilla
1/2 tsp. salt
*Add 1/2 cup flaked or shredded coconut
*Substitute one 6-oz. package semi-sweet chocolate pieces for 1/2 cup raisins
*Substitute 1/2 cup sunflower seeds for 1/2 cup nuts.
Place 1-2 cups uncooked oats in ungreased jellyroll pan or similar size cookie sheet.