Oatmeal Snack Squares
This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 9191 cal |
| pro | 2 g2g pro |
| total fat | 4 g4g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 12 mg12mg chol |
| sodium | 48 mg48mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 11 vit A |
| folate | 11 folate |
These moist, flat cakelike squares are reduced in fat but high in flavour — a welcome addition to kids' lunches or a class bake sale.
Ingredients
- 1 cup packed brown sugar 1 cup packed brown sugar
- 2/3 cup low-fat plain yogurt 2/3 cup low-fat plain yogurt
- 1/3 cup vegetable oil 1/3 cup vegetable oil
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1-1/2 cups rolled oats , (not instant)1-1/2 cups rolled oats, (not instant)
- 1 cup whole wheat flour 1 cup whole wheat flour
- 1 tsp baking powder 1 tsp baking powder
- 1/2 tsp salt 1/2 tsp salt
- 1/2 cup raisins 1/2 cup raisins
- 1/2 cup chocolate chips 1/2 cup chocolate chips
Preparation
In large bowl, whisk together sugar, yogurt and oil. Whisk in eggs and vanilla until smooth. Combine oats, flour, baking powder and salt ; stir into yogurt mixture just until blended. Stir in raisins and chocolate chips. Spread in greased 13- x 9-in (3.5 L) baking pan.
Bake in centre of 350°F (180°C) oven for 20 to 25 minutes or until lightly browned and firm to the touch. Let cool in pan on rack. Cut into squares. (Squares can be individually wrapped in plastic wrap and refrigerated for up to 1 day or wrapped, transferred to airtight container and frozen for up to 1 week.)
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