Oatmeal Raisin Bars

Oatmeal Raisin SquaresNeed a fast treat that’s sturdy and can be done in less than an hour? I have needed this special something several times in the last few weeks of summer, so this recipe has been a lifesaver. It gets to the oven quite quickly, bakes, and then is easy to take to the lake, camping, for a picnic, or just to have around the house as friends are stopping in. I also love that it’s mostly whole grain and since I don’t think butter is all that bad for people (in moderation, of course), I think this is really a great treat. Hope someone else loves it too! This recipe came from an old Everyday Food magazine.

Oatmeal Raisin Bars

  • 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for pan
  • 3/4 c. packed light-brown sugar (I’ve also substituted for 1/2 c. honey, and it works fine, too)
  • 1/4 c. granulated sugar
  • 1 large egg
  • 1/2 t. salt
  • 1/2 t. ground cinnamon [I use 1 t., ’cause we love cinnamon]
  • 1 c. all-purpose flour, (spooned and leveled)
  • 2 c. old-fashioned rolled oats (not quick-cooking)
  • 1 c. raisins

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. [I just line the baking pan with aluminum foil and spray lightly with cooking spray.]

In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.

Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift bars onto a work surface; cut into 16 bars.

Healthy & Happy Pancakes

I was pleasantly surprised at the amazing reception these pancakes have had at my house. Usually my kids can sniff out “healthy” food before they try it, and the idea of something being good for them is so completely revolting, that they then won’t eat a bite. Luckily, these pancakes have a very normal appearance, and my kids reported that they LOVED them. I was so glad. We have had them four times in the last two weeks! I’ve intentionally doubled the recipe, and then refrigerated the leftover batter, because they are just as delicious cooked up the next day. This recipe comes from The Frog Commissary Cookbook.¬†

Healthy & Happy Pancakes

1/2 c. shredded, sweetened coconut (you can pulse this as well, for a finer texture)
1 c. whole wheat flour
1 c. old fashioned oats (I’ve blended these for a few seconds and left them whole–depends what type of texture you want!)
1 T. baking powder
1 t. salt
1/3 c. brown sugar
1 T. corn oil
2 c. milk
1 egg
1 t. vanilla
3/4 c. sunflower seeds or chopped pecans (optional–my kids didn’t love these, so I left them out)

Whisk together the coconut, wheat flour, oats, baking powder, salt, and brown sugar in a large bowl. In a small bowl, combine the milk, egg, vanilla, and oil. Make a well in the dry ingredients, and add the wet ingredients. Stir until just combined, and cook on a hot griddle (375 degrees) until browned on both sides.

Serving suggestions: Honey butter (terrific! We love just the honey butter with these), sauteed peaches or apples, or maple syrup.