The following oatmeal bar recipe is from blog reader Ron X. It makes an 8″ x 8″ panful. Ron says: “This recipe is a great way to use some of your storage foods, and a good alternative use for your stored rolled oats, when breakfasts of oatmeal get boring and monotonous. Use a little less oil, if you prefer your bars crumbly.”
Ingredients
First, mix together:
- 1/3 c light brown sugar
- ¼ c white sugar
- ½ c milk (or substitute 2 Tbsp powdered milk+ ½ c water)
- 1 egg (or substitute 2 ½ Tbsp “whole egg” powder + 2 ½ Tbsp water)
- 1 Tbsp (or less) of vegetable oil
- 1 tsp vanilla extract
Then add:
- ¾ c wheat flour. (Can be made by double-grinding ½ cup of wheat)
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 ½ c rolled oats
- ½ c dried fruit, such as raisins, craisins, or chopped dried apricots — or combinations thereof, but not to exceed 1/2 cup.
Directions
- Combine first list of ingredients, and mix.
- Then add second list of ingredients.
- Mix thoroughly.
- Preheat oven to 350 F.
- In a greased 8″×8″ pan, spread the oatmeal bar mixture evenly, to the corners of the pan
- Bake at 350 F for about 20 minutes.
- Section into individual bars with a butter knife, as the pan cools.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!