Unofficially, Ramadan in the Arabian Gulf involves almost as much quick cooking oats as it does Vimto. Ranging in everything from soups, puddings, cookies, cakes, overnight suhoors, and more, it is one of the pantry staples we stock up on all throughout the year.
These oat cookie bars are pretty much generic; the type you may find on the shelves of the supermarket, or in the display window of a coffee shop.
3.5 cups quick cooking oats
1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup light corn syrup
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 325 F and line a 9 x 9 inch pan with parchment paper.
Grind 2 cups (using a food processor) of the oats until it looks like a fine flour. Pour in a bowl and stir in the other 1.5 cups of non-ground oats.
Melt the butter, sugar and corn syrup over medium heat until the butter is completely melted and the sugar is dissolved. Remove from heat and whisk in the milk and vanilla extract.
Pour the butter mixture over the oats and stir until combined. Spoon the mixture into the pan and press the oats into the pan firmly and evenly.
Bake for 15 to 20 minutes until the edges are slightly golden. Cool before slicing.
صحة و عافية