I’m still feeling iffy about oatmeal. I really overdid it last year, merrily eating bowl after piping-hot bowl every morning until finally it left me cold. So this winter I’m trying out new ways with oats. These oatmeal squares have the advantage of being make-ahead, and good cold, which make them a great on-the-go breakfast option, or lunch-box snack.
Baked Oatmeal Squares
This recipe calls for reheating, but I think it’s unnecessary. Fear not the listing of buttermilk as an ingredient, it doesn’t exist in Beijing’s expat supermarkets, so you can substitute with yogurt. Kristen Michaelis of foodrenegade.com sets out the argument for soaking your steel-cut oats overnight beforehand, but these can also be made with quick oats and no soaking.
Healthy Five-Ingredient Granola Bars
These bars (pictured top) are no bake – simply combine the ingredients and chill. That nutty crust tho.
Baked Oatmeal Snack Bars
Lots of seeds, nuts, and dried fruits give these bars plenty of substance. Wrap them up in clingfilm and refrigerate or freeze.
Photos: Courtesy of foodrenegade, minimalistbaker, and katheats