I bake with oatmeal quite a bit. Chiefly because it’s cheap and lasts a long time in the pantry though also for it’s health benefits. During our baby years while there were infants to nurse, I’d eat plenty of oats everyday to help boost my milk supply. Now, I like to feed oatmeal to my kids in their snacks.
This recipe is one I make frequently because it’s quick to throw together and my husband in particular loves it. I adapted it from a Holly Clegg recipe for low fat Oatmeal Cookies, making changes for convenience and our own personal taste preferences. This cookie bar has a creamy, chewy center and crispy exterior. It’s great for dipping in milk or to eat crumbled over ice cream. We also have them as a quick breakfast bar on the go or for a filling snack. I make a batch of these for my family every weekend to keep on hand for…
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