Prep 10 mins
Cook 40 mins
Apples and oatmeal go so well together! (Adopted recipe)
- 1 3⁄4 cups rolled oats (old-fashioned oats)
- 1 1⁄2 cups flour
- 3⁄4 cup margarine
- 1⁄4 teaspoon baking soda
- 1 cup brown sugar, firmly packed
- 2 1⁄2 cups sliced apples (or more)
- 2 tablespoons margarine
- 1⁄2 cup sugar
- 3⁄4 teaspoon cinnamon
- In a large bowl, mix together oats, flour, margarine, baking soda and brown sugar.
- Blend well.
- Spread half of the oats mixture in a greased 9 x 9-inch baking pan.
- Press down firmly.
- In a separate bowl, combine apples, 2 T.
- margarine, sugar and cinnamon.
- Spread over the oats mixture in the pan.
- Cover with remaining oats mixture.
- Bake at 375° F for 40-45 minutes.
- Cut into bars.
I brought these to church for breakfast. They went over well. I doubled the recipe and put everything into a 13x9-inch pan. I baked it at 375 for 30 minutes. I also drizzled melted white chocolate on top after it cooled. Next time (and I will make this again) I'm reducing the amount of margarine and sugar added to the apples by at least half. I also added apple pie spice, which was good.
Oh my this is so good that I have made it twice and will definitely make it many more times! Was picking up the crumbs from the counter. Love oatmeal in desserts which for me is part of the charm- top and bottom layers of a perfect streusel. Both times I used four Granny Smiths and increased cinnamon to 1 teaspoon. First time I used the half cup sugar for filling and felt that it was too sweet. Second time I reduced to 1/3 cup and the next time am reducing it to 1/4 cup for filling. This is huge recipe so second time I divided it up for the two of us by baking into individual pie tins and another pan that was 8 by 8 for when sons are coming. Then I baked all and froze. Worked fine. Thank you very much.
I loved these! I used braburn apples, quick oats, and added a bit of nutmeg and cloves, and upped the cinnamon. They were a little thick. Next time I'll try making them in something a little larger than a 9x9. But I served it warm with vanilla ice cream, and YUM!