Oatmeal On The Go

It seems these days, we can all use more recipes that can be incorporated into our busy schedules. And not just simply made once we are home after a long day. Ones that we can make and take with us, while we are constantly on-the-go.

Today's recipe gives you that option! Make a batch of them over the weekend, and you can have breakfast for the gym bag, or even at your desk at work, all week long. Send them with the kids in their lunch boxes for a sweet, but still healthy treat. Have them waiting on them when they get home, for a snack in the car on your way to your next activity. Or just make them for an almost guilt free dessert. There are so many options with these, you can't go wrong.

I love granola bars, and I really enjoy making my own, but for me, they must be chewy, not crunchy. It's just how I prefer mine. I know there are many tasty crunchy granola bars out there too, but the chewy ones just appeal to me more.

These have a great almost cake like texture, but hold up to travel and are sweet, but not too sweet, and truly taste like a big bowl of oatmeal you can eat with your hands. Plus, there are endless combinations of dried fruit and nuts you can use to change the flavor profile again and again.

If your hectic lives could use more on-the-go goodness, these are just for you! After all, just because we are all busy doesn't mean we have to sacrifice delicious things, we just have to make sure we can multitask!

Chewy Oatmeal Bars Inspired By Kath Eats Read Food

1 3/4 c. old fashioned oats

1/2 c. brown sugar

1/2 c. raisins

1/2 c. pecans, chopped

1 1/4 c. milk

1 egg

1 tsp. vanilla

1 tsp. cinnamon

1 tsp. salt

Preheat oven to 350. Grease a 8 x 8 baking pan. In a medium bowl combine oats, sugar, raisins, nuts, salt and cinnamon. Mix well. In a separate bowl combine egg, milk and vanilla. Whisk well. Pour into oat mixture. Stir to combine well. Mixture will be wet. Pour into prepared pan. Bake for 40 minutes until set and edges pull away. Cool on a wire rack. Cut into 9 squares.

Shared on The Country Cook Feb. 21, 2014

Oatmeal at Very Good Recipes