Zesty and sweet, oatmeal desserts are the ultimate comfort food that transforms humble oats into irresistible treats. Whether you crave cookies, bars, or cakes, these recipes will delight your taste buds and warm your heart. Dive into our roundup and discover 32 delicious ways to satisfy your sweet tooth with wholesome, homemade goodness!
Chocolate Chip Oatmeal Bars
Ditch the boring snacks and elevate your dessert game with these chewy, chocolate-packed oatmeal bars. They’re the perfect grab-and-go treat that satisfies every sweet craving without the fuss of cookies.
Ingredients
– 1 cup old-fashioned rolled oats
– ¾ cup all-purpose flour
– ½ cup packed dark brown sugar
– ¼ cup granulated sugar
– ½ cup unsalted butter, melted and cooled to room temperature
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ¾ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, and fine sea salt until fully combined.
3. In a separate large bowl, vigorously whisk the melted unsalted butter, packed dark brown sugar, and granulated sugar for about 2 minutes until the mixture is smooth and slightly thickened.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter-sugar mixture, and whisk until fully incorporated and creamy.
5. Gradually fold the dry oat-flour mixture into the wet ingredients using a spatula, mixing just until no flour streaks remain to avoid overmixing.
6. Gently stir in the semi-sweet chocolate chips until evenly distributed throughout the batter.
7. Transfer the batter to the prepared baking pan and press it into an even layer using your hands or a spatula.
8. Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and the center is set but still slightly soft to the touch.
9. Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack for at least 1 hour to firm up.
10. Use the parchment paper overhang to lift the bars out of the pan, then cut into 9 or 12 squares with a sharp knife.
Unbelievably chewy with a tender crumb and pockets of melted chocolate, these bars offer a delightful contrast of textures. Serve them slightly warmed with a scoop of vanilla bean ice cream for an indulgent twist, or pack them for a midday energy boost—they stay soft for days when stored in an airtight container.
Oatmeal Raisin Cookies
Forget everything you thought about boring cookies. Fire up those ovens because these aren’t your grandma’s oatmeal raisin cookies—they’re chewy, spiced perfection that’ll disappear faster than you can say “more please.”
Ingredients
– 1 cup unsalted butter, softened
– 1 cup dark brown sugar, packed
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon fine sea salt
– 3 cups old-fashioned rolled oats
– 1 cup raisins, plumped in hot water and drained
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the softened butter and dark brown sugar on medium speed for 3 minutes until light and fluffy.
3. Tip: Scrape down the bowl halfway through creaming to ensure even incorporation.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing on low speed until fully incorporated after each addition.
5. Mix in the pure vanilla extract until just combined.
6. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
8. Fold in the old-fashioned rolled oats and plumped raisins using a spatula until evenly distributed.
9. Tip: For uniformly sized cookies, use a #20 cookie scoop to portion dough into 2-tablespoon balls.
10. Place dough balls 2 inches apart on the prepared baking sheets and flatten slightly with your palm.
11. Bake one sheet at a time in the preheated oven for 10–12 minutes, until edges are golden but centers appear slightly underdone.
12. Tip: Rotate the baking sheet halfway through baking for even browning.
13. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
14. Repeat with remaining dough, allowing baking sheets to cool completely between batches.
Golden edges give way to a soft, chewy center packed with plump raisins and warm cinnamon spice. Serve slightly warm with a cold glass of milk, or crumble over vanilla ice cream for an instant dessert upgrade.
Peanut Butter Oatmeal Fudge
OBSESSED with this no-bake treat? You should be. Peanut butter oatmeal fudge combines creamy richness with chewy texture in minutes—no oven required.
Ingredients
– 2 cups creamy peanut butter
– 1 cup unsalted butter, clarified
– 4 cups rolled oats
– 3½ cups confectioners’ sugar, sifted
– 1½ cups semisweet chocolate chips
– 2 tsp pure vanilla extract
– 1 tsp fine sea salt
Instructions
1. Line a 9×13-inch baking pan with parchment paper, allowing 2-inch overhangs on two sides.
2. Combine 2 cups creamy peanut butter and 1 cup clarified unsalted butter in a large microwave-safe bowl.
3. Microwave on high for 90 seconds, stirring halfway through, until fully melted and smooth.
4. Whisk in 3½ cups sifted confectioners’ sugar until no dry streaks remain.
5. Fold in 4 cups rolled oats using a spatula until evenly coated.
6. Press mixture firmly into prepared pan using the bottom of a measuring cup to create an even layer.
7. Sprinkle 1½ cups semisweet chocolate chips evenly over the oat base.
8. Microwave chocolate chips in a separate bowl for 60 seconds at 50% power, stirring every 20 seconds.
9. Stir 2 tsp pure vanilla extract and 1 tsp fine sea salt into melted chocolate until glossy.
10. Spread chocolate mixture over oat layer using an offset spatula, working quickly before it sets.
11. Refrigerate for 2 hours at 38°F until firm to the touch.
12. Lift fudge from pan using parchment overhangs and transfer to a cutting board.
13. Cut into 1-inch squares with a warm knife, wiping blade clean between cuts.
A decadent cross between fudge and granola bar, this treat offers a salty-sweet crunch with velvety chocolate finish. Serve chilled with cold brew coffee or crumbled over vanilla bean ice cream for textural contrast.
Oatmeal Caramel Apple Crisp
Craving that cozy fall flavor? Transform humble oats and crisp apples into a showstopping dessert with this caramel-kissed crisp. Get ready to bake your way to autumnal bliss.
Ingredients
– 4 large Granny Smith apples, peeled and thinly sliced
– 1 cup old-fashioned rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup packed dark brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup caramel sauce
– 1 tsp ground cinnamon
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
2. In a large bowl, toss the thinly sliced Granny Smith apples with 2 tablespoons of the caramel sauce until evenly coated.
3. Spread the caramel-coated apples evenly in the prepared baking dish.
4. In a separate bowl, combine the old-fashioned rolled oats, all-purpose flour, dark brown sugar, ground cinnamon, and fine sea salt.
5. Add the cold, cubed unsalted butter to the oat mixture.
6. Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. (Tip: Keep the butter cold for a flakier topping.)
7. Sprinkle the oat crumble mixture evenly over the apples in the baking dish.
8. Drizzle the remaining 2 tablespoons of caramel sauce over the top of the crumble.
9. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apples are tender when pierced with a knife.
10. Remove from the oven and let cool for 10 minutes before serving. (Tip: Allowing it to rest helps the caramel set slightly for cleaner slices.)
Velvety caramel melds with spiced apples beneath a crunchy oat topping. Serve warm with a scoop of vanilla bean ice cream for that perfect hot-cold contrast, or enjoy it straight from the pan for ultimate comfort.
Blueberry Oatmeal Crumble
Nailing that perfect balance of sweet and tart? This blueberry oatmeal crumble delivers with juicy berries bubbling beneath a crispy, buttery oat topping—no fuss, all flavor.
Ingredients
– 4 cups fresh blueberries
– 1 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon fresh lemon juice
– 1 cup old-fashioned rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
2. In a medium bowl, gently toss the fresh blueberries with granulated sugar, cornstarch, and fresh lemon juice until evenly coated.
3. Transfer the blueberry mixture to the prepared baking dish, spreading it into an even layer.
4. In a separate bowl, combine the old-fashioned rolled oats, all-purpose flour, light brown sugar, cold cubed unsalted butter, ground cinnamon, and fine sea salt.
5. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits remaining for optimal texture.
6. Evenly sprinkle the oat crumble topping over the blueberry layer, covering it completely.
7. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling vigorously at the edges.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes to allow the filling to set slightly before serving.
For an irresistible contrast, serve it warm with a scoop of vanilla bean ice cream—the creamy cold against the hot, fruity filling and crunchy topping is pure bliss. Leftovers? They reheat beautifully for breakfast, making it a versatile treat any time of day.
Oatmeal Nutella Brownies
Ditch the boring brownies—these oatmeal Nutella brownies are your new obsession. They combine chewy oats with rich chocolate hazelnut spread for a texture that’s crisp on top and fudgy inside. Ready in under an hour, they’re perfect for satisfying sudden cravings or impressing guests.
Ingredients
– 1 cup unsalted butter, clarified and cooled to 75°F
– 1 ½ cups granulated sugar
– 3 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose flour, sifted
– ½ cup Dutch-process cocoa powder
– ½ teaspoon fine sea salt
– 1 cup old-fashioned rolled oats
– ¾ cup Nutella or chocolate hazelnut spread
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, Dutch-process cocoa powder, fine sea salt, and old-fashioned rolled oats until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream the clarified unsalted butter and granulated sugar for 3 minutes until light and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Mix in the pure vanilla extract on low speed for 10 seconds until just blended.
6. Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, stirring until no flour streaks remain; avoid overmixing to prevent toughness.
7. Spread half of the batter evenly into the prepared baking pan with a offset spatula.
8. Dollop the Nutella or chocolate hazelnut spread over the batter layer in teaspoon-sized amounts, spacing them evenly.
9. Top with the remaining batter and use a knife to swirl the layers together in a figure-eight pattern for a marbled effect.
10. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
11. Transfer the pan to a wire rack and allow the brownies to cool completely for 1 hour before slicing into 16 squares.
Best served slightly warm, these brownies boast a crackly top with a gooey, Nutella-swirled interior. The oats add a delightful chew that contrasts the rich chocolate base. For an extra treat, top with a sprinkle of flaky sea salt or serve alongside vanilla bean ice cream.
Oatmeal Banana Bread
Let’s transform those overripe bananas into something spectacular. This oatmeal banana bread delivers moist, wholesome perfection with zero food waste—your kitchen will smell like heaven.
Ingredients
– 1 ½ cups mashed very ripe bananas
– 2 pasture-raised eggs, lightly beaten
– ½ cup unsalted butter, melted and cooled
– ¾ cup dark brown sugar, packed
– 1 teaspoon pure vanilla extract
– 1 ½ cups old-fashioned rolled oats
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter.
2. In a large mixing bowl, combine the mashed bananas, beaten eggs, melted butter, brown sugar, and vanilla extract until fully incorporated.
3. In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, sea salt, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix to avoid a tough texture.
5. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
6. Bake on the center rack for 55–60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice with a serrated knife for clean edges and serve.
Delightfully moist with a tender crumb, this bread boasts deep banana sweetness balanced by earthy oats and warm spices. Toast slices and slather with almond butter for a breakfast upgrade, or enjoy it as an afternoon snack with a drizzle of honey.
Cranberry Oatmeal Squares
Perfect for fall mornings or afternoon pick-me-ups, these cranberry oatmeal squares deliver tart-sweet flavor in every bite. Packed with wholesome oats and vibrant cranberries, they’re easy to make and even easier to devour.
Ingredients
- 1 ½ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup packed dark brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, melted and cooled slightly
- 1 large pasture-raised egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup fresh cranberries, coarsely chopped
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large mixing bowl, combine the old-fashioned rolled oats, all-purpose flour, packed dark brown sugar, baking soda, and fine sea salt, whisking until evenly incorporated.
- Pour in the melted unsalted butter, lightly beaten pasture-raised egg, and pure vanilla extract, stirring with a spatula until a cohesive dough forms. Tip: Avoid overmixing to keep the texture tender.
- Gently fold in the coarsely chopped fresh cranberries and granulated sugar until just distributed throughout the dough.
- Transfer the dough to the prepared baking pan, pressing it firmly into an even layer using your hands or the bottom of a measuring cup. Tip: For a smoother top, lightly dampen your hands to prevent sticking.
- Bake in the preheated oven for 25–30 minutes, or until the edges are golden brown and the center is set but still slightly soft to the touch.
- Remove the pan from the oven and allow it to cool completely on a wire rack for at least 1 hour before slicing. Tip: Chilling the squares in the refrigerator for 15 minutes after cooling makes cleaner cuts.
- Lift the slab out using the parchment overhang and cut into 9 equal squares with a sharp knife.
Notably chewy with a crisp edge, these squares balance the tang of cranberries against the warmth of oats and brown sugar. Serve them slightly warmed with a dollop of Greek yogurt for breakfast or enjoy as a handheld snack with afternoon coffee. Their rustic texture holds up beautifully for picnics or lunchboxes, making them a versatile treat year-round.
Pumpkin Spice Oatmeal Muffins
Nailing breakfast just got easier with these cozy, spice-packed muffins. Perfect for crisp fall mornings or anytime you crave that iconic pumpkin flavor in portable form.
Ingredients
– 1 ½ cups old-fashioned rolled oats
– 1 cup canned pumpkin puree
– ¾ cup dark brown sugar, packed
– 2 pasture-raised eggs, lightly beaten
– ½ cup clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– 1 ½ cups all-purpose flour
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– ½ tsp fine sea salt
– ½ cup whole milk
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine the rolled oats, pumpkin puree, brown sugar, beaten eggs, clarified butter, and vanilla extract until fully incorporated.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and fine sea salt.
4. Gradually fold the dry ingredients into the wet mixture, alternating with additions of whole milk, to avoid overmixing.
5. Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Transfer the muffins to a wire rack and allow them to cool completely before serving.
These muffins boast a tender, moist crumb with warm spices that meld beautifully with the earthy pumpkin. Try them warm with a smear of cream cheese or crumbled over yogurt for a delightful textural contrast.
Maple Pecan Oatmeal Bites
Kickstart your morning with these irresistible energy-packed bites that’ll make you ditch boring breakfasts forever. Perfectly portable and packed with wholesome ingredients, they’re the ultimate grab-and-go fuel.
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup raw pecans, roughly chopped
– ½ cup pure maple syrup
– ¼ cup coconut oil, melted
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the old-fashioned rolled oats and roughly chopped raw pecans.
3. Pour in the pure maple syrup and melted coconut oil, stirring until the dry ingredients are fully coated.
4. Add the lightly beaten pasture-raised egg, pure vanilla extract, ground cinnamon, and fine sea salt to the mixture.
5. Mix thoroughly until all ingredients are evenly distributed and a cohesive dough forms.
6. Using a tablespoon measure, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Gently flatten each ball to about ½-inch thickness using the back of a spoon for even baking.
8. Bake in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the centers are set.
9. Remove from the oven and allow the bites to cool completely on the baking sheet for 10 minutes to firm up.
10. Transfer to a wire rack to cool completely before storing.
Remarkably chewy with a satisfying crunch from the pecans, these bites offer a warm caramelized maple flavor that’s subtly spiced. Serve them slightly warmed with a dollop of Greek yogurt or crumbled over acai bowls for extra texture and sweetness.
Strawberry Oatmeal Breakfast Bars
Perfect for busy mornings, these Strawberry Oatmeal Breakfast Bars deliver sweet, fruity flavor and lasting energy. Packed with whole grains and fresh berries, they’re a make-ahead dream you’ll crave daily.
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup all-purpose flour
– ½ cup packed light brown sugar
– ½ teaspoon fine sea salt
– ½ cup unsalted butter, melted and cooled
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon pure vanilla extract
– 1½ cups fresh strawberries, hulled and diced
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the rolled oats, all-purpose flour, light brown sugar, and fine sea salt until fully combined.
3. Pour the melted unsalted butter over the dry ingredients and stir with a spatula until the mixture resembles coarse crumbs.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the bowl, mixing just until a cohesive dough forms.
5. Press two-thirds of the dough firmly into the bottom of the prepared pan to create an even layer.
6. In a separate bowl, toss the diced strawberries with granulated sugar and cornstarch until evenly coated.
7. Spread the strawberry mixture in a single layer over the pressed dough base.
8. Crumble the remaining dough evenly over the strawberry layer to form a streusel-like topping.
9. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the filling is bubbly.
10. Allow the bars to cool completely in the pan on a wire rack for at least 1 hour before slicing.
11. Use the parchment overhang to lift the bars out of the pan, then cut into 9 squares with a sharp knife.
What a treat! These bars boast a chewy oat base, jammy strawberry center, and crisp topping—ideal for pairing with Greek yogurt or enjoying as an on-the-go snack.
Gingerbread Oatmeal Cookie Sandwiches
Let’s transform cozy gingerbread and chewy oatmeal into the ultimate cookie sandwich. These spiced, creamy-filled bites are your new holiday obsession—perfect for gifting or devouring straight from the freezer.
Ingredients
– 2 cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 teaspoon baking soda
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– ½ teaspoon ground cloves
– ½ teaspoon fine sea salt
– ¾ cup unsalted butter, softened to room temperature
– ¾ cup dark brown sugar, packed
– ½ cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup unsulfured molasses
– 1 teaspoon pure vanilla extract
– 8 ounces cream cheese, softened to room temperature
– ½ cup powdered sugar, sifted
– 1 teaspoon freshly grated ginger
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground ginger, cinnamon, cloves, and fine sea salt until fully combined.
3. In a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, dark brown sugar, and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
4. Tip: Scrape down the bowl halfway through creaming to ensure even mixing and optimal cookie texture.
5. Add the lightly beaten pasture-raised eggs, unsulfured molasses, and pure vanilla extract to the butter mixture, and mix on medium speed until just incorporated.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms, about 1 minute.
7. Using a 1-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are set and the centers appear slightly soft but not wet.
9. Tip: Rotate the baking sheets halfway through baking for even browning and consistent results.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
11. While the cookies cool, prepare the filling by beating the softened cream cheese, sifted powdered sugar, and freshly grated ginger in a clean mixer bowl on medium speed until smooth and creamy, about 2 minutes.
12. Tip: For a firmer filling that holds its shape, chill the cream cheese mixture in the refrigerator for 15 minutes before assembling.
13. Once the cookies are completely cool, spread or pipe about 1 tablespoon of the cream cheese filling onto the flat side of one cookie and top with another cookie to form a sandwich.
14. Repeat with the remaining cookies and filling.
15. Serve immediately, or store the assembled sandwiches in an airtight container in the refrigerator for up to 3 days.
Soft, spiced cookies embrace a tangy ginger-cream cheese filling for a treat that’s both nostalgic and innovative. Serve these chilled for a firm, satisfying bite, or enjoy them slightly softened to highlight the warm molasses and oats. They’re ideal with a hot coffee or as a festive dessert platter centerpiece.
Coconut Oatmeal Delight
Ready to transform your breakfast game? This coconut oatmeal delight brings tropical vibes to your morning routine with creamy texture and rich flavor. Get those bowls ready!
Ingredients
– 1 cup old-fashioned rolled oats
– 1 ¾ cups full-fat coconut milk
– 2 tablespoons pure maple syrup
– ¼ cup unsweetened shredded coconut
– ½ teaspoon vanilla extract
– Pinch of sea salt flakes
– Fresh mango chunks for garnish
– Toasted coconut flakes for garnish
Instructions
1. Combine 1 cup old-fashioned rolled oats and 1 ¾ cups full-fat coconut milk in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
3. Reduce heat to low and cook for 8-10 minutes, stirring frequently to prevent sticking and achieve a creamy consistency. Tip: Constant stirring releases the oats’ starch for optimal creaminess.
4. Stir in 2 tablespoons pure maple syrup, ¼ cup unsweetened shredded coconut, ½ teaspoon vanilla extract, and a pinch of sea salt flakes until fully incorporated.
5. Continue cooking for an additional 2-3 minutes until the oatmeal thickens to a spoon-coating texture. Tip: For deeper flavor, lightly toast the shredded coconut in a dry pan before adding.
6. Remove from heat and let stand for 2 minutes to allow the oats to fully absorb the liquid.
7. Divide the oatmeal into serving bowls and top with fresh mango chunks and toasted coconut flakes. Tip: Toast coconut flakes at 350°F for 3-5 minutes until golden for enhanced crunch and aroma.
Final result boasts a velvety, lush texture with the natural sweetness of coconut and maple. For a creative twist, layer it chilled with Greek yogurt and berries for a parfait-style dessert that delights any time of day.
Oatmeal Butterscotch Bars
Zesty and utterly irresistible, these oatmeal butterscotch bars deliver chewy, caramel-kissed perfection in every bite. Whip up this crowd-pleaser for your next gathering—they disappear fast!
Ingredients
– 1 cup unsalted butter, clarified and cooled to 75°F
– 1 cup dark brown sugar, firmly packed
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 ½ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 3 cups old-fashioned rolled oats
– 1 ½ cups butterscotch morsels
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, allowing a 2-inch overhang on the sides for easy removal.
2. In a stand mixer fitted with the paddle attachment, cream the clarified butter and dark brown sugar on medium-high speed for 3 minutes, until light and fluffy.
3. Tip: Scrape down the bowl halfway through creaming to ensure even incorporation and aeration.
4. Add the lightly beaten pasture-raised eggs and pure vanilla extract, mixing on low speed just until combined, about 30 seconds.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain.
7. Fold in the old-fashioned rolled oats and butterscotch morsels using a spatula until evenly distributed.
8. Tip: Reserve ¼ cup of butterscotch morsels to sprinkle on top before baking for extra visual appeal and flavor bursts.
9. Transfer the dough to the prepared pan, pressing it into an even layer with lightly moistened fingers to prevent sticking.
10. Bake for 22-25 minutes, until the edges are golden brown and the center appears set but still slightly soft.
11. Tip: For clean cuts, allow the bars to cool completely in the pan on a wire rack for at least 1 hour before slicing.
12. Use the parchment overhang to lift the bars out of the pan, then slice into 16 squares with a sharp knife.
Kick back and savor these bars—their chewy, oat-packed texture melds with rich butterscotch notes, making them ideal for pairing with a cold glass of milk or crumbled over vanilla bean ice cream for a decadent dessert twist.
Conclusion
Many delightful oatmeal desserts await in this collection! From cookies to crisps, these recipes offer wholesome sweetness for any occasion. We hope you find new favorites to bake and share. Try a recipe, leave a comment with your top pick, and pin this article to your Pinterest boards for easy reference. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
