I like to make a dessert recipe once a week. Not only does it make great blog fodder, but also I’ve found that most dessert recipes make enough for Babyface and I to nibble on all week-long. I don’t do days without dessert. That just isn’t right. And making a batch of something new each weekend gives us a nice sweet way to end dinner for days to come.
I love these because they are the perfect combo of decadence (butterscotch, yo!) and healthfulness (whole grains, yo!). They are sweet, rich and chewy with a crumbly, hearty grain layer. I’m a big fan of these bars. The only thing that would make them better? A drizzle of chocolate on top. I was fresh out of chocolate (I know, who am I?) but the next time, I promise you these will have a pretty chocolatey criss-cross on top.
I know a lot of you are already thinking about the holiday dessert table, and I think these would be a great addition. If you do that, I’d cut them into tiny, bite-sized squares to go right along with the squares of fudge and small cookies.
Adapted from Cooking Light. I made the mistake of baking these in a baking pan without parchment paper. Do as I say, not as I do. The butterscotch becomes caramelized and sticky after baking and can make pan clean-up a nightmare. Protect your pan (and your sanity) with a layer of parchment paper.
6 tablespoons butter, melted
1 cup packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla
2 1/2 cups oats
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 14-ounce can fat-free sweetened condensed milk
1 1/2 cups butterscotch chips
Preheat oven to 350°.
Line a 13x9 baking dish with parchment paper, set aside.
In a medium bowl, combine butter, sugar, egg and vanilla. Set aside.
In a large bowl, combine oats, flour, salt, and baking soda.
Pour butter mixture into oats mixture and stir until mixture is crumbly and evenly distributed (I found using my hands to "squish" it worked best).
Remove 2/3 cups of oats mixture and set aside. Press remaining oat mixture into the prepared baking dish until forms a solid crust. Set aside.
In a microwave safe bowl, combine sweetened condensed milk, butterscotch chips and a pinch of salt. Microwave on high for one minute or until butterscotch chips are melted. Stir well.
Pour butterscotch mixture over oat crust and spread out evenly with a spatula. Sprinkle reserved oat mixture over top of butterscotch.
Bake at 350° for 25-30 minutes or until topping is golden brown. Remove from oven, run a sharp knife along all edges of the pan and then set aside to cool completely. Slice into small squares when cool.
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.