Made these yesterday with several substitutions and they were very good. I don't drink coffee and wasn't going to buy espresso powder for one recipe but I did have International Foods double-chocolate instant coffee so I used that instead. In an effort to make them more nutritionally dense, I made the following replacements: all-purpose flour – 4 oz. white whole-wheat flour & 0.5 oz. ground flaxseed; unsweetened cocoa – Hershey’s Special Dark cocoa; canola oil – extra-light olive oil; bittersweet chocolate chips – dried cranberries; old-fashioned rolled oats – steel-cut oats. For the love of heaven, NEVER replace old-fashioned rolled oats with steel-cut oats! They harden rather than soften and I broke a tooth! I enjoyed the first bite very much; the second bite, not so much. Be warned!
Fudgy Oatmeal Bars
BlueeyedSara7 Posted: 10/28/13
SkierCathy Posted: 09/13/13
I am giving these bars 4 stars because these bars have a nice chocolate-rich flavor & tasted great, but there are a few changes that I would need to make. I only cooked mine for 25 minutes because that's about how long I cook all my other brownie recipes. They came out fudgy and perfectly cooked at 25 minutes for me. If I had cooked them for the 32 minutes per the recipe, they would have been overcooked, dry and cakey. The oatmeal crust is too dry, so when I added my brownie batter it didn't stay in place. Next time, after I reserve the 3/4 cup of oatmeal mixture, I will add either 1-2 Tbsp of non-fat plain yogurt, which will help keep the fat content low but will add moisture to the crust, or I could try adding Adams Old-fashioned peanut butter because it only has peanuts as an ingredient which is a healthier fat. Either addition should help the oatmeal crust If the crust stood up better, this recipe would be 5 stars
Tharavn66 Posted: 09/15/13
These are amazing! I didn't have evaporated milk and so had to sub with 1% milk. It was fine. The only reason I don't give a 5 stars is because the base was not sturdy enough for the bars to be cut clean. Maybe I need to press the crust down more firmly next time. Other than that, these are delish.
daneanp Posted: 01/26/14
I got 24 bars. Decent serving size. Really mocha-y and rich. I need a big glass of milk! My bars held together and I followed the recipe exactly. Letting them cool completely before cutting. Will definitely make these again.
cookfromsocal Posted: 10/13/13
Made these yesterday. We don't drink coffee so I just had regular coffee granules so they had a mild coffee taste. We did enjoy them. Didn't have any problems with the crust. Easy and a definite repeat.
gourmetbos Posted: 08/27/13
I bake frequently and am always looking for new chocolate dessert recipes that are lower calorie yet taste decadent I tried this recipe last night and i have to say these are one of the best dessert bars i have ever made! The texture when cooked is a cross between brownie batter, fudge and fallen chocolate cake! These taste incredibly rich and the oatmeal crust and topping are a perfect compliment to the gooey chocolately goodness! I would rate these 10 stars if I could...they are extraordinary! The only changes I made were to use Hersey's special dark cocoa and I used a 9" by 9" pan so that the crust would be thicker along with the bars. I will be baking these fudgy oatmeal bars on a regular basis! Bake these today!,,,