Rating: 3.5 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 1

Fudgy Oatmeal Bars are incredibly rich tasting. The oatmeal crust and topping of the bar cookies are a perfect complement to the gooey chocolately goodness

Laura Zapalowski
Recipe by Cooking Light September 2013

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
1 hr 27 mins
Yield:
Serves 28 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a medium bowl. Add 1/4 cup canola oil and 2 tablespoons butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside. Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350° for 13 minutes or until lightly browned. Cool slightly.

  • To prepare filling, weigh or lightly spoon 4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.

  • Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack. Cut into 28 bars.

Nutrition Facts

172 calories; fat 7.8g; saturated fat 2.8g; mono fat 3.1g; poly fat 1.2g; protein 2.5g; carbohydrates 25.3g; fiber 1.6g; cholesterol 19mg; iron 1.7mg; sodium 70mg; calcium 25mg.
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