Oatmeal Squares Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread the almonds onto a baking sheet; toast until the nuts are golden brown and fragrant, about 5 minutes. Remove nuts from baking sheet, and reserve.
• Melt butter in a small saucepan placed over medium heat. Stir in brown sugar; cook, stirring, until sugar has dissolved and mixture is bubbly. Remove from heat. Stir in vanilla and oatmeal. Press mixture into an 8 x 8 inch baking pan. Bake in preheated oven until lightly browned and set, about 20 minutes.
• Remove from oven, and allow to cool slightly. Sprinkle chocolate chips over surface; let chocolate sit until melted, 2 to 3 minutes. Spread chocolate evenly over oatmeal squares. Sprinkle warm chocolate with toasted almonds. Cut into squares when cool.

Steps:

• Melt margarine, combine with extract and sugar.
• Add oats and mix well.
• Press into 8-inch square baking pan.
• Bake at 350°F for 15 minutes or until bubbling and golden brown.
• Cool and cut into 25 squares.

Steps:

• Cook oats according to package instructions until very soft. Stir in apricots. Transfer to an 8-inch square nonreactive baking dish. Smooth top using an offset spatula. Let cool completely. Mixture can be refrigerated in an airtight container up to 1 week or frozen up to 1 month.
• Cut oatmeal mixture into 1-inch squares. If frozen, place squares on a lightly oiled baking sheet; bake at 350 degrees, turning once, until heated through, about 10 minutes. Let cool completely before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into prepared square pan.
• Bake in the preheated oven until edges are golden brown, about 30 minutes.

Steps:

• Combine all ingredients in a bowl. Pour into a greased 8-in. square baking dish. Bake at 350° for 25 minutes. Cut into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
• Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
• Mix almond extract into the beaten egg and stir into the crumb mixture.
• Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Remove from oven, cool on a wire rack, and then cut into squares.

Steps:

• In an 8-inch (2 L) square glass or microwavable dish, microwave margarine at high power for 40 to 60 secnds, or until melted. Stir in extract and sugar, mix well. Stir in oats and mix well.
• In oven, bake at 350 degrees F or until bubbling and golden brown.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
• In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
• Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
• Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.

Steps:

• Pour boiling water over oats, set aside.
• Combine: shortening, vanilla and oats.
• Beat with mixer till well-blended.
• Then beat for 2 minutes.
• Add eggs.
• Beat 2 minutes more.
• Combine flour, sugar, cocoa, soda, salt.
• Add dry ingredients to wet.
• Pour into greased/sprayed 9x13 pan.
• Bake, preheated 350°F oven for 30-35 minutes.
• No need for icing this one.
• It's so moist and dark and "delish".