I got this recipe from my sister, HB, and made them this weekend. They are yummy! And, as El Jefe and I figured it up...they cost about 40 cents per square. (I have a very budget-conscious husband.) He eats two at a time, but one is enough for me.
If you want to offer something homemade to your family for breakfast, but don't have very much time in the morning, these are perfect. I just cut them into squares, wrapped them in plastic wrap, and stored them in the fridge. So without further ado...
3 c oats (either quick-cooking or regular)
1 3/4 c buttermilk or sour milk (see below for sour milk directions)
1/2 c veg oil, coconut oil, or room-temperature butter
1/3 c honey, maple syrup, brown sugar, or white sugar
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla
2 c raisins (or any other dried fruit)
2 c chopped apples (or pears, or peaches...you get the idea)
1 c chopped nuts
1. In a large mixing bowl, soak the oats and buttermilk or sour milk covered on the kitchen counter overnight, or at least for a couple hours.
2. Preheat oven to 350. Add the oil, sugar, eggs, baking powder, salt, cinnamon, and vanilla to the oats mixture. Beat for 4-5 minutes, until ingredients are well incorporated. Stir in the fruit and nuts.
3. Pour into a greased 9x13 baking dish, and bake at 350 for 25 minutes, or until a toothpick inserted near the center comes out mostly clean.
4. When completely cool, cut into 16 squares. They'll be very, very moist, so be ginger! Or be Maryann! Be whomever! Just take care not to tear them apart. They need to be refrigerated, and you can heat them up in the microwave when you're ready to eat them.
Other Options: Try whatever add-ins you think will be good in place of the fruit and nuts. HB said dried cranberries and white chocolate chips are fabulous, and I can't wait to try that variety!
Sour Milk: In a small bowl, stir together 1 3/4 c milk (less 1.5 tsp) and 1.5 tsp white vinegar. Allow it to sit on the counter for 15-20 minutes to sour. This is kind of a gross step, and you can just use regular milk if you want, but I wouldn't recommend it. There's just something about that acidity in the finished product that makes it so, so good.