I'm having a love affair with oatmeal right now! This turned out a bit more cake-y than I expected but it tastes great and is still plenty chewy. I added dried cranberries and dried cherries. Great as a breakfast bar, dessert and cookie.
These have good flavor and not too sweet and healthy to boot. I did use Splenda for the white sugar. I baked for 32 min. and that was too much. Next time I will only leave in for 28 or maybe even less. They stuck to the bottom of the pan but I was able to loosen them with a spatula. I think I will spray with Pam next time.
Tasty, especially for being low fat. I am eating my 3rd piece right now. Used a glass pan and didn't have any problems with them sticking. Used one whole egg instead of the whites, and used golden raisins for the fruit. Also used plain fat-free yogurt. Mine were perfect in 28 min.
We really liked these. I used Splenda instead of sugar, 1 egg instead of 2 egg whites and canola oil instead of vegetable. Followed the rest of the recipe as written. I added one cup of dried blueberries. I'm glad I checked mine while cooking. I set the oven for 28 minutes but checked at 24 minutes and they wer pretty brown. They had a really good taste to them. Just enough sweetness. Will be making them again.
These are very good. Made these to take as healthy snacks for a family road trip. I only used a 1/4 cup of sugar, 1 whole egg (didn't have a use for 2 yolks), sprayed the pan with PAM and used a combo of dried fruits. Will individually wrap them for our trip and along with some other snacks will hopefully avoid the costly and unhealthy snacks at the roadside stops! Thanks for posting.
Cake-like, but still chewy! And most important - healthy! I used wheat flour and only brown sugar, kept it in the oven for about 30minutes and the result is great - a crisp from the outside and soft, not too sweet and chewy on the inside... and the dry fruits (raisins and plums) add great flavor to every bite. Thank you!
Wow! Delicious! These were so tasty and are my new granola bar recipe. They hold together very well even though I used gluten-free flour, and I love the fact that they used yogurt as its flavours really shone through. I also used a whole egg as broke the yolk while trying to separate it :) Thanks for posting this tasty recipe!
Very very good, fast, and easy. Made a few changes because I think I'm not biologically capable of following a recipe exactly...Added some extra spices (cloves, nutmeg, allspice); used whole eggs because I'm too lazy to separate them (at least I'm honest!); used 3 Tbsp of unsweetened applesauce in place of the oil. Followed another reviewer's comment and used whole wheat flour. Normally I make very healthy low fat muffins for the hubs, I tried this for a change and it's a winner. Also much easier to clean a 9x13 pan compared to muffin tins! Thanks for posting. Mary
Loved it! I substituted whole wheat flour, splenda brand, brown sugar mix, and natural peanut butter for the oil, I used no refined sugar, it was sweet enough with just the vanilla yogurt.
Made these to enjoy after working out at the gym! They worked perfectly! :) Only used the brown sugar (didn't add the granulated sugar). Added some raisins and cranberries to the mix. Thanks Mirj! :)