Here’s how I make sweet and chewy oatmeal bars.
(I pre-heat the oven to 375 degrees)
Ingredients: Flour, Oil, Oatmeal, Sugar, Salt, Molasses, Soda and some pureed ginger.
The ginger is optional, and you could add any number of nutmeg, cinnamon, and so on, to taste.
- 3 half-cups of oatmeal
- 2 half-cups flour
- 2 half-cups sugar
- ½ teaspoon salt
- ½ teaspoon soda
I load the fine ingredients into and through a metal sieve. A sieve helps to mix in the smaller amounts of dry ingredients.
First I drop the oatmeal in the bowl. Use any kind of oatmeal. Today I am using regular flakes, not the quick-cook or “instant†variety; the flakes are thick and coarse.
Then add the sugar.
The ½ teaspoon of salt will be dropped onto the mound in the sieve.
As will the ½ teaspoon of soda.
All the fine dry ingredients are now shaken through the sieve.
Look Ma! No Lumps!
I mix all the dry ingredients have thoroughly before I add the wet ingredients.
- 1 half-cup of oil
- 1 half-cup molasses
I put in just under a half-cup of oil. Last time I did a full-to-the-brim half-cup.
Likewise, this time, just under a half-cup of molasses.
It joins the pureed ginger and the oil.
I mix everything thoroughly and sometimes feel that although the mixture was crumbly and damp, it could use a half of a half-cup of water. I rather think now I hadn’t need to add it.
I fit a sheet of aluminium foil to the size and shape of a glass tray.
I pour the mixture into the sheet.
Then I pop it in the oven for 20 minutes.
Yum!
I had to drive to Lindsay and back; when I returned the cooked cake had cooled enough for me to cut it into slices and store it in a plastic container.
I’ll eat it later.
But unlike my pureed ginger, it’s not likely to last 18 months here!
