I saw a video tutorial for this recipe posted on an adorable website called Weelicious last week, authored by a supermom named Catherine.  I thought, 1. “Those look delicious!” and 2. “I totally have the ingredients to make them.”
I made them on Saturday morning, shortly after coming out of a pancake coma.  They made the kitchen smell so delicious — every time someone came in, they’d go, “Ooh… what are you baking?”

As soon as I pulled them out of the oven, I had three little hands (and a few adult hands as well) extended out to me, waiting to try one, hot out of the oven.

Needless to say, they were a total hit and I’ll be making some more again soon — I can’t wait to try different fruit and nut combinations (or even chocolate chips — yum!).  I used walnuts and raisins because that’s what I had on hand.

Give these a try — they’re dense, chewy, and simply delicious.  And they’re great breakfast fuel for those busy weekday mornings.  Make them.  Take them.  Eat them on the go.

Baked Oatmeal Bars

Recipe adapted from Weelicious

You will need:

2 c. old-fashioned oats

1 c. whole wheat flour

1 and 1/2 t. cinnamon

Pinch of salt

1 t. baking powder

1 and 1/2 c. milk (any kind — I used cow’s, but rice, soy, or almond would totally work)

1 T. pure maple syrup

2 T. honey

1/2 c. unsweetened applesauce

1 egg

1 t. vanilla

1/4 c. raisins

1/2 c. toasted walnuts (to toast, place walnuts on a baking sheet, lined with parchment paper or foil and bake at 350 for about 8 minutes — they’re done when you start to smell them)

1. Preheat oven to 375 degrees.  Line a 7×11″ baking dish with foil and mist with cooking spray.

2. Sift flour, baking powder, salt, and cinnamon into a large bowl.  Stir in the oats.

3. In a small bowl, beat egg.  Then add in applesauce, honey, maple syrup, milk, and vanilla.

4. Slowly incorporate wet ingredients into dry ingredients.  Gently fold in raisins and walnuts.

5. Bake for 30 minutes or until thickened and golden.  Cut into squares and enjoy.  To store, let cool completely and store in an airtight container in the refrigerator.  These will keep up to 5 days.

Note: You can also put these in a freezer bag and store in the freezer for up to four months.  When ready, allow to defrost in fridge for 24 to 48 hours.