baked oatmeal breakfast bars

(adapted by Samantha Seneviratne)

Ingredients:

1 cup plain whole-milk yogurt

¾ cup (165 grams) packed brown sugar

½ cup unsweetened applesauce

2 large eggs

2 tablespoons grapeseed or canola oil

1 teaspoon vanilla extract

1¾ cups (161 grams) quick-cooking oats

1 cup (128 grams) all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon kosher salt

Directions:
Heat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
In a large bowl, whisk together the yogurt, brown sugar, applesauce, eggs, oil and vanilla. In a small bowl whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the oats and flour mixture to the yogurt/egg mixture. Fold together with a spatula until no dry streaks are visible. Take care not to overmix.

Transfer batter to the prepared pan and bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes.
Transfer to a rack to fully cool. Once cool, using a paring knife, separate the two edges without parchment from the pan. Then using the parchment overhang, lift out of the pan and transfer to a cutting board. Cut into 16 pieces with a serrated knife.

Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

Reheating times-

If stored at room temperature: wrap in foil and bake at 325°F for about 10 minutes.

If frozen: wrap in foil (no need to thaw first) and bake at 325°F for 15-20 minutes until warmed through.

Leftover slices are also delicious toasted in a skillet with butter and sprinkled with flaky sea salt.

Makes 16 bars