Rye-Oatmeal Bars

READY IN: 45mins
Recipe by Kelly Vaughn

This is a good example of whole grain baking that actually tastes good. These are also quite tasty while still warm.

Top Review by Roosie

I halved the recipe and cooked in a 9" round cake pan. I completely forgot the sesame seeds- I can see how they would be a nice addition, but this was also good without. This has a strong honey flavor and a light cake-like texture. The rye gives this a 'dark' undertone, without tasting too savory. The crystallized honey (?) and the oats provide a bit of crispness and chewiness, which is nice. This didn't rise too high due to the fact that there's no leavening, but the egg white kept the texuture light. I think that this is too sweet, for my tastes- I would consider this much more a honey cake, than rye-oatmeal bars... the primary flavor is honey and the texture, as I said before is more cake than the denser bars I am used to. Overall, not bad, but not something I would make again.

Ingredients Nutrition


  1. Blend the honey, oil, egg yolks, and vanilla.
  2. Add the rye flour and rolled oats.
  3. Mix thoroughly.
  4. Then fold in the stiffly beaten egg whites.
  5. Pour the dough into a greased 12x8x2-inch pan.
  6. Sprinkle the top of it with sesame seeds.
  7. Bake in a preheated 350 degree F oven for 30-35 minutes.
  8. Cut into 1x4" bars.
  9. Remove the bars while still warm.

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