Banana Oatmeal Breakfast Bars

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I hate doing the same things over and over again.

Repeating myself because you didn’t listen to me the first time I said that awesome thing I said. Getting up after just having sat down because I forgot my water on the counter. Painting my nails AGAIN because I always seem to paint them when I am the most antsy I could ever possibly be. Laundry. Hearing the same commercial on three different radio stations, play some tunes man!

But, there are exceptions.

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Playing my song obsession of the moment twice in a row. Or three times, who’s counting? Finding an adorable outfit and wearing it twice in the same week. Rewinding a part in a movie that made you laugh so hard you almost peed just so you can almost pee again! Playing that level of Angry Birds until you get all three stars.

And most importantly, making a recipe that you just LOVE over and over again. And in my kitchen, that’s a pretty big deal. Recipes rarely get a repeat performance. So many recipes, so little time.

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But once in a while I make something delicious that I can’t stop thinking about. Like these bars.

Soft and chewy oatmeal bars with a great hit of banana flavor, speckled with chocolate chips, baked and served warm. Don’t let the oatmeal fool you, these are breakfast, lunch, dinner and dessert, if you ask me! Customize them to your liking: add peanut butter cups/chips, toss in some nuts, top with ice cream, whatever you like!

Make these and eat them. Then make them again. Then eat them again. Again. What a lovely vicious cycle.

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Banana Oatmeal Breakfast Bars
Yield about 12-16 servings

Ingredients:

1 very ripe banana (mine was 115 g)
1/3 cup vegetable oil
2/3 cup light brown sugar, packed
3/4 cup all purpose flour (or whole wheat pastry flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups rolled oats (not instant)
2/3 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees. Line an 8×8″ glass baking dish with foil and lightly spray with non-stick cooking spray; set aside.

In a large bowl, mash the banana with a fork and then add the oil and brown sugar. With a whisk, mix well until there are no sugar lumps left.

In a small bowl, whisk together the flour, baking soda, salt, cinnamon and oats until combined. Fold dry ingredients into wet ingredients with a rubber spatula until combined. Fold in chocolate chips until evenly distributed.

Pat batter down evenly into the prepared pan with the rubber spatula. Bake for 25 minutes, or until edges are golden and the center looks set. Let cool before cutting into squares. Or throw caution to the wind and eat them warm straight from the pan. Enjoy!

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Recipe adapted from Eat, Live Run

TWD – Brrrr-ownies

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I should probably title these ‘The Bane of My Existence’ brownies.

Mainly because I can’t stop eating them.

I would eat them in a box. And I would eat them with a fox. And I will eat them in a house. And I will eat them with a mouse. And I will eat them here and there…

Well, clearly you see where this is going. And I ASSURE you that I am not the only one who feels this way.

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I usually have a LOT of trouble finding a brownie that is all around perfect and suitable to my tastes. Sure, my brownies have more than pleased many other taste testers… but let’s stick to what’s REALLY important here. 😉

I made these a while back with my sissy in a 9×9 pan with peppermint extract because we didn’t have the candies and they were thin and fudgy delights. See?

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I made them this second time around because, well… why not? And I had the candy this time, baked in an 8×8 pan. And…

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These are phenomenal. They are the perfect balance of dense, fudgy, crackly-topped minty studded goodness you will ever find in one brownie.

Or five. But who’s counting?

Thanks to Karen of Welcome to our Crazy Blessed Life for choosing these delights and giving me a go-to brownie recipe! Head on over to her blog for the recipe!!

Up next week: Lot’s of Ways of Banana Cake. I am totally adding mini chocolate chips to this. Or giant chocolate chunks. Or both. I’m a maniac, I know!

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TWD – Chocolate Oatmeal Almost Candy-Bars

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*CAUTION: If you are on a diet of any kind and you value the size of your waist… look away! For the love of all things holy LOOK AWAY!!!

Now that I have added my disclaimer, please proceed 🙂

These devilish little buggers are squares of delight! Oatmeal, chocolate, raisins, nuts… yum-o.

Changes I made: I halved the recipe and yielded 36 – 1 inch squares baked in a 9 x 9 pan. Although I halved it, I had a temporary lapse in brain function so when it came time to add the salt and baking powder, I accidentally added the full amount. Oops. I left out the nuts because I didn’t have ANY on hand (I guess that extra kick of salt came in handy after all) and I upped the cinnamon to a heaping tsp full.
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And they came out lovely! Perfectly delicious, decadent, addictive little bites of pure awesome! Everyone here at the office liked them and the fiancee has just informed me that they are a big hit at his office too! He even used an exclamation mark, which he rarely does 😉

A big thank you to Lillian of Confectiona’s Realm for hosting and allowing her two loved ones to choose this great recipe! Head on over for the recipe. Don’t forget to check out the other TWD bakers as well!

Oh, and next time, there will be nuts!!! Oh, stop being so juvenile. *giggles*


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*Jeannette or any pictures/descriptions of The Whimsical Cupcake are not responsible for spikes in weight gain and/or obsession with these bars. That is all.

SMS – Butter Toffee… Er…. Crunch

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A very wise woman once said to me “You really get like 30 seconds between undercooked and burned with candy.” Which made me question WHYYY I had to be just two seconds early to the party?

Party, being crunchy toffee. As I’m sure you’ve already gathered.

That’s right, another oopsy in my kitchen. That’s what I get for casting a magic spell on my meat thermometer and trying to turn it into a candy thermometer. WHICH, in my defense, I’m sure would have worked out just fine….. IF the temperature didn’t stop at 190 degrees. *thud* Way to do my homework.

BUT, I WILL be making this again. Without a doubt. Why? Well, regardless of the aforementioned and lask-luster crunch (it was somewhat soft to the bite) the flavor was PHENOMENAL!!

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The fiance even liked it. Is this thing on? *taps microphone* THE FIANCE LIKED IT!! This….. is huge people. One for the books.

I halved the recipe and it yielded about 3/4 of a standard cookie sheet and changed nothing else. It was my first time, I wanted to play it safe.

My favorite part of making this was chopping away at my 10 lb bar of Guittard chocolate and the amazement that followed due to the chocolate slivers melting as SOON as they touched my hands. I really should get a picture of this next time.

“I’m the chocolate monster. Arraarrrr grrrr…” *wiggles fingers childishly*

Ok. I’m done. Scout’s honor.

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You want this recipe. Trust me. Visit Kaitlin at Kait’s Plate.