Need 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.