I’m back! I survived my first week back at work. It was a little hard to hand the little bear over to the day care on the first day. He gave me the saddest little ‘where are you going look’ but after a few days he was fine.
Now that we’re back in a routine I’m back to baking on the weekends. I started with these awesome oat bars! They’re from the Dinner Solved cookbook from Katie Workman. The book isn’t out until August so these will have to tide you over until then.
It’s a cute book that covers all meals of the day. Each recipe has a “fork in the road” where you can slightly alter the recipe for a different taste or offers alternatives to a few different ingredients.
The desserts in the book look really fun and I even bookmarked a few of the lunch recipes to make for my packed lunches to the office. This recipe is easy and only takes one bowl.
The original oat bar recipe was to fill the bars with raspberry jam and the “fork in the road” was to use melted chocolate. I decided to use a jar of coconut macaroon spread from Kroger. Best decision ever! Oat and coconut are the best combination.
If you don’t live near a Kroger then use any spread or jam that you have on hand.
2 sticks unsalted butter
1 cup light brown sugar, packed
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup old fashioned oats
1 jar Coconut Macaroon Cookie spread
- Preheat the oven to 350 F and grease an 8 x 8 baking pan.
- Melt the butter in a microwave safe bowl. Immediately add in the brown sugar and stir until dissolved. Stir in the flour, baking soda and salt. Stir in the oats.
- Press half of the mixture into the prepared pan and spread the contents of the jar over top. Crumble the remaining mixture over top of the spread and bake for 30-40 minutes until golden brown.
- Cool completely before cutting into squares.
I received a copy of Dinner Solved!