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Caramel Oatmeal Bars {High Five Recipe}

July 24, 2013 by Laura 37 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

celebrating_40

I wanted to include a recipe or two in my Celebrating 40 festivities. But how was I supposed to do that when everything about the celebration has to do with the number 40? I don’t have any recipes with 40 ingredients (you’re welcome).

I decided that the exact opposite of a recipe with 40 ingredients is a recipe with only 5 ingredients. Sort of. So I am including this High Five Recipe in my celebration. It’s one of the easiest and quickest you’ll ever make.

Caramel Oatmeal BarsYum

1 cup butter, melted
1 1/3 cups sucanat
1/2 teaspoon sea salt
1 teaspoon baking powder
3 1/2 cups rolled oats

Stir all five ingredients together. Press mixture into a 9×13 inch baking dish. Bake at 350° for 10 minutes until ingredients have melted together and become lightly brown. Cut into bars while hot.

caramel_oatmeal_bars

Beyond eating these bars as is, we have also discovered that crumbling one onto a bowl of vanilla ice cream is incredibly delicious.

Need more High Five Recipes? (high quality recipes, five ingredients or less)  Find lots and lots of them here!

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Filed Under: Desserts, High Five Recipes Tagged With: healthy dessert, oatmeal, sucanat

Comments

  1. Rachel says

    July 24, 2013 at 9:09 pm

    That sounds similar to what I use for the topping of an apple crisp. Yum!

    Reply
  2. Tara H says

    July 24, 2013 at 9:48 pm

    Oh yum! :)

    Reply
  3. Sarah @ Mum In Bloom says

    July 25, 2013 at 8:16 am

    I just took these out of the oven and they smell amazing! I cut them and there’s no way these are going to hold together so I can take them out of the baking dish :( Any suggestions? I don’t think I missed anything but I did replace the sucanant with coconut sugar so maybe that’s what did it. Next time maybe I’ll try maple syrup instead?

    Reply
    • Laura says

      July 26, 2013 at 7:20 am

      You didn’t do anything wrong. Ours were more bar-like at first, then turned crumbly fairly quickly. We ate them fresh when they weren’t so crumbly, then used the leftovers to crumble over ice cream. SO good!

      (And also, I’m thinking that adding an egg to this mixture may help the crumbly factor.)

      Reply
  4. krisha says

    July 25, 2013 at 9:13 am

    Do they stay chewy? Just wondering. You amaze me with your recipes. Thank you Laura!

    Reply
    • Laura says

      July 25, 2013 at 11:15 am

      They get a little bit crunchy, but stay a little chewy too. A fun combination!

      Reply
  5. Lyndsay says

    July 25, 2013 at 9:47 am

    Hello snack for today! I think the kids will love this, and so will I :)

    Reply
  6. Chris says

    July 25, 2013 at 10:32 am

    Laura, does it turn out the same if you use raw sugar with this? I don’t have any sucanat on hand right now…

    Reply
    • Laura says

      July 25, 2013 at 11:16 am

      I think this recipe will work just fine with raw sugar. :)

      Reply
  7. Kentuckylady717 says

    July 25, 2013 at 10:34 am

    These look good, do they stay chewy or get hard, and do they need to be kept in fridge ?

    Reply
    • Laura says

      July 25, 2013 at 11:16 am

      They get slightly crunchy, but stay chewy too. I store them on the countertop.

      Reply
  8. Anita peoples says

    July 25, 2013 at 10:44 am

    Laura, how about 8 High Five Recipes? That equals 40!!

    Reply
  9. Nancy says

    July 25, 2013 at 11:09 am

    Could I use honey for the sweetener and in what proportion?

    Reply
    • Laura says

      July 25, 2013 at 11:17 am

      Yes, I believe that would work great. Maybe go with 3/4 cup of honey?

      Reply
  10. Kentuckylady717 says

    July 25, 2013 at 11:18 am

    Just left msg., but had a question…Laura is there suppose to be Caramel Sauce in this recipe, or any brown sugar as it does say caramel oatmeal bars ?
    Just asking before I make them :) Thanks

    Reply
    • Laura says

      July 25, 2013 at 11:24 am

      The sucanat and butter give them a caramel flavor!

      Reply
  11. Jackie says

    July 25, 2013 at 12:57 pm

    These look really yummy and simple, too!

    Reply
  12. Melinda says

    July 25, 2013 at 2:44 pm

    I am looking for a good crunchy granola bar too.

    Reply
  13. Morgan says

    July 25, 2013 at 5:17 pm

    Help! I made these with one cup of coconut oil ( melted oil measured 1 cup). They are crumbly….add more oil? Usually your recipes convert fine (our family is no dairy/eggs/nuts/peanuts due to allergies) I sub those ingredients and use at least one of your recipes a day. ;)
    Thanks for your help!!

    Happy birthday !!!!

    Reply
    • Laura says

      July 26, 2013 at 7:15 am

      Even with butter these have the tendency to get crumbly quickly. We just ate them fresh, then crumbled the leftovers onto ice cream another day. :)

      Reply
      • Morgan says

        July 26, 2013 at 4:55 pm

        I’m sorry. They never stuck together, ever. :( any ideas? Don’t worry we ate them fresh too. We just grabbed a spoon.

        Reply
        • Laura says

          July 26, 2013 at 9:42 pm

          Well bummer. I guess the oil just doesn’t work as well as butter in this case. Hope the crumbles still tasted good!

          Reply
        • Morgan says

          July 27, 2013 at 4:05 pm

          They were excellent!!!!
          I’ll try our vegan butter next go round.

          Reply
  14. Jessica says

    July 26, 2013 at 10:05 am

    Thank you for these quick recipes that don’t have ingredient lists a mile long. It’s so disheartening to see a picture of a delicious food only to find that it uses many, many ingredients — that might be fine for a special occasion, but it gets tiresome in everyday cooking. Short recipes like this are welcome sights.

    Reply
  15. Karen Dee says

    July 26, 2013 at 10:07 am

    Do you think they would stay together better if we added an egg white or 2? I’d like to make them for church and I can just see bits and pieces all over the floor.

    Reply
    • Laura says

      July 26, 2013 at 11:34 am

      You know, I think that may just be a great idea. We like them as they are, but they are a bit messy. :)

      Reply
      • Karen Dee says

        July 26, 2013 at 1:27 pm

        I will make them like you do for me. However, my church people are
        SO messy,
        I have to try the whites to see if they will stick together better.
        I’ll let you know if it works or wrecks the scrumptiousness.

        Reply
  16. Julia says

    July 26, 2013 at 10:36 am

    Would you serve these for dessert, snack, or breakfast? They look yummy but I wondering if they should be reserved for dessert.

    Reply
    • Laura says

      July 26, 2013 at 11:35 am

      They really are pretty sweet, so reserving them for dessert is probably best. :)

      Reply
  17. Kris Mays says

    July 28, 2013 at 3:48 pm

    I need to make some of these dairy free for my 9 year old who is going to mega sports camp at church this week. I am going to use palm shortening and add a bit more sea salt for flavor, since the shortening doesn’t have the flavor butter has.

    I think the shortening will help keep them from crumbling as much as they would with coconut oil. Will let you all know the results soon!

    Reply
    • Kris Mays says

      July 28, 2013 at 4:30 pm

      They would not hold together at all. But it makes good granola!

      Reply
  18. Virginia says

    July 29, 2013 at 11:41 am

    Oh Yum!! I just made this, but converted it into a “High Seven” recipe. I added 1 cup sliced Almonds and 1/2 cup mini chocolate chips. Delish! Mine did not hold together either, even when warm, but am thinking about serving mine over yogurt.
    Thanks!

    Reply
  19. Melissa says

    July 31, 2013 at 11:58 am

    Mine fell apart at first, but after cooling, they held together like a bar. I added ground flax and mini chocolate chips. I’m allergic to peanuts and I’ve been searching for a substitute recipe for those chocolate no-bake cookies and this was pretty close. I also dusted it with cinnamon before baking. Thanks for providing the recipe!

    Reply
  20. Heather says

    May 11, 2014 at 12:21 pm

    We made these with the exact ingredients called for, and they wouldn’t hold together at all. But we sprinkled it on top of vanilla ice cream instead, and it was fantastic. So I’m not sure why they didn’t stick together, but it made a great dessert. :-)

    Oh, wait. I just realized that we used turbinado instead of sucanat. Wonder if that made the difference…..

    Reply
  21. Devon J says

    August 28, 2014 at 9:15 am

    Do you think I could use Maple Syrup as the sweetener? I don’t have any sucanat or honey on-hand!

    Reply
    • Laura says

      August 30, 2014 at 12:48 pm

      Should work fine!

      Reply
  22. Leela says

    January 22, 2015 at 1:13 pm

    So, my pregnant brain just screamed OMG! MUST MAKE THESE NOW!!! I mashed up a couple bananas to mix in and pressed it into the bottom of a muffin tin, put a teaspoon(ish) of homemade peach preserves in the center of half and a teaspoon(ish) of peanut butter in the other, then topped with remaining cookie mix. For the peanut butter filled ones I mixed some chocolate chips into the cookie dough before topping. (Did I mention I’m pregnant for all those going eeewwwww gross). Can’t wait until it comes out of the oven!!!

    Reply

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