I love oatmeal raisin anything. Always have. I was really bummed when I had to go gluten-free that oatmeal was out and there was nothing I could do about it. Nothing until gluten-free oats came onto the market. They aren’t cheap, but they are worth every penny. I was never a huge fan of oatmeal as a hot cereal, just in recipes like apple crisp, oatmeal raisin cookies, meatloaf, etc. I read Carrots’N'Cake, a blog, daily and Tina posted a great looking recipe for oatmeal raisin bars. It looked easy enough to convert to gluten-free, so I gave it a try the other day. The pumpkin raisin bars I made the other day were also a recipe that Tina posted last week. She is one great baker!
On my plate, ready to chow!
Oatmeal Raisin Bars (Courtesy of Tina at Carrots & Cake)
Modified to be gluten-free
Makes 9 bars
2 cups dry oats
3/4 cup all-purpose flour (I used Pamela’s Baking & Pancake Mix; if you use a regular GF Flour Mix, make sure to add xanthan gum, 3/4 tsp per)
1/2 cup packed brown sugar
1/4 cup sugar
1/2 cup canola oil
1/2 tsp salt
1/2 tsp cinnamon
1 cup raisins
1. Preheat oven to 350 degrees. Spray 8-inch square baking pan with non-stick cooking spray.
2. In a large mixing bowl, combine ingredients until smooth.
3. Spread batter in prepared baking pan, and bake for approximately 25-30 minutes until bars are cooked all the way through.
4. Let bars cool completely in pan before cutting.
I brought some of these to a friend of mine the other night when we met for dinner and she loved them! She asked for the recipe and I passed it along. She doesn’t even have to eat GF and she like them!