Oatmeal Maple Cookie Bars-
Did you know that there is a national Oatmeal Cookie Day? It was April 30th! I am happy to share that my hubby’s favorite cookie had it’s very own day, giggle. But, for him any day is oatmeal cookie day 🙂 . I recently created this new recipe for Oatmeal Maple Cookie Bars. Hubby says it is more like cake. So call it what you will, either way I think it tastes great.
This is a migraine safe recipe, a low sugar recipe and a lactose free recipe. If you are not on a restricted diet please see notes and Katies Tid Bits below.
For the Oatmeal Maple Cookie Bars
What You Need
3/4 Cup milk ( I use lactose free Lactaid)
1/2 Cup margarine or butter (softened) I use dairy free margarine
2 Tbsp. Canola oil
1 Cup brown sugar substitute ( I use Splenda brown sugar)
11/4 Cup granulated sugar substitute ( I use Splenda)
3 Tbsp. Maple syrup
1 1/2 Cups flour
1 tsp. Baking soda
2 tsp. Cinnamon
3 Cups quick cooking oats (uncooked) I use Quaker quick cook,
Non stick cooking spray ( I use Pam canola oil)
13 x 9 baking pan
2 Mixing bowls
Wire cooling rack
Before You Start- Preheat to 350°, spray inside and bottom of baking pan with non stick spray
Lets Make It! In a mixing bowl, beat margarine (butter) and sugars on medium high until creamy, add eggs, canola oil and maple syrup, beat until well combined.
In second bowl combine flour, baking soda, cinnamon and oats. Stir well to combine. Gradually add to wet ingredients beating on medium until well incorporated. Pour into prepared pan and bake on top rack of oven for 35-45 minutes, until golden (until toothpick inserted comes out clean). Let cool in pan for 5 minutes then turn onto wire wrap to continue cooling. Prepare topping.
For the Topping
3 Cups frozen blueberries (or fresh)
1 Cup water
1/2 Cup Splenda (or sugar)
1 Rounded Tbsp. corn starch
Lets Make It! In a small bowl stir together corn starch and 3 tablespoons of water mix well to dissolve and set aside. In a saucepan combine 2 cups blueberries, 1/2 cup of water and splenda (or sugar) stir to combine. Heat over medium-high heat until you achieve a low boil (about 3-4 minutes) some blueberries will start to break apart. Add prepared corn starch and stir to combine. Bring back to a boil stir gently and reduce heat to low and simmer 3-5 minutes, or until sauce reaches a consistency similar to syrup. Note- you may need to add water, just a little bit, (about a tablespoon) if the blueberry sauce gets too thick. Remove blueberry sauce from heat. Add the remaining blueberries and stir gently. Serve spooned over the top of the Oatmeal Maple Bars.
*Katies Tid Bits- if you are not on a migraine safe diet add 3/4 cup of raisins when you mix the wet and dry together. Use butter instead of margarine and “real milk and sugars too.
Do you make a favorite oatmeal cookie or cookie bar recipe? Did you celebrate national oatmeal cookie day?
I hope you will enjoy my Oatmeal Maple Cookie Bars ♥
You can find my hubby’s favorite oatmeal raisin cookie recipe here See you at the Thursday Favorite Things Blog Hop . You can start linking up tomorrow at 8PM (MST)