Baked Oatmeal Breakfast Bars
Recipe: https://recipestripper.com/recipes/cfb99ccb-5f06-4be4-9885-75195227f523
Original source: https://cooking.nytimes.com/recipes/1026482-baked-oatmeal-breakfast-bars

Perfect for breakfast, these bars feel like cake but taste like a granola bar in the best way. They are light but substantial. Instead of old-fashioned rolled oats, these bars call for quick-cooking oats and a little bit of all-purpose flour. Rolled oats don’t soften enough in a quick bread but quick-cooking oats bake up soft and fluffy. Delicately flavored with cinnamon and a bit of applesauce, they are simple but satisfying and easily dressed up. Try adding up to 1½ cups of mix-ins like chocolate, shredded coconut or dried fruit, or a combination. Leftover slices are delicious toasted in a skillet with butter and sprinkled with flaky sea salt.
Yield: 16 bars
Prep time: PT10M
Cook time: PT30M
Total time: PT40M

Ingredients
- 1 cup/240 milliliters plain whole-milk yogurt
- ¾ cup/165 grams packed brown sugar
- ½ cup/120 milliliters unsweetened applesauce
- 2 large eggs
- 2 tablespoons grapeseed or canola oil
- 1 teaspoon vanilla extract
- 1¾ cups/161 grams cups 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 (such as Diamond Crystal)

Instructions
1. Heat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
2. In a large bowl, whisk together the yogurt, brown sugar, applesauce, eggs, oil and vanilla. Add the oats, flour, cinnamon, baking powder, baking soda and salt. Fold by dragging a large flexible spatula under and over the mixture, scraping the sides and bottom of the bowl as you go, until no dry streaks are visible. Transfer batter to the prepared pan and bake until a toothpick inserted into the center comes out with moist crumbs attached, 27 to 30 minutes.
3. 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.