Oatmeal Sesame Bars

This easy recipe is a variation of yesterday’s Butterscotch Oat Squares - but with the addition of sesame seeds. This makes a huge amount - and a wonderful snack! It freezes well for lunch box totes or backpack hikes.

(That’s my chirpy little “blogger” voice talking. The truth is, I don’t have a moment to make these #@! things (see Guilt-Ridden Note). We’re readying the garden for Spring - if it ever comes! With no photos of today’s recipe, here’s the view from our doorstep ... Does this this look like the onset of Spring to you??? Florida, it ain’t.)

News Item: Avalanche swallows hapless Blogger

Oatmeal Sesame Bars:

3/4 c. (180 mL) butter or margarine

1-1/2 c. (375 mL) lightly packed brown sugar

1-1/2 tsp. (7.5 mL) vanilla
2-1/4 c. (560 mL) large-flake (not instant) oats

3/4 c. (180 mL) sesame seeds

3/4 tsp. (4 mL) baking powder

Preheat oven to 375 deg. F. Line a 15 x 10 in. (38 x 25 cm) baking sheet with parchment. In large saucepan over medium-low heat, melt butter or margarine. Stir in brown sugar and vanilla. Cook 2-to-3 min. on medium heat, allowing mixture to bubble. In a large bowl, combine oats, sesame seeds, and baking powder. Add to saucepan all at once, blending thoroughly. 

Working quickly, spoon into spray-greased pan, pressing flat and even with large spatula. Bake 7-to-10 min., or until golden. Cool on wire rack. Score lightly before bars harden completely. Cut into 2 x 1 in. (6 x 2.5 cm) bars. Or larger. Yields 3-to-4 doz. of the larger ones.

Guilt-Ridden Note: How could I not bake these and not take a few photos? So I did - better late than never.

Melt butter.

Let butter, brown sugar, and vanilla bubble 2-to-3 min.

Add sesame seeds.

A And rolled oats and baking powder.

Combine well, spooning still-warm mixture onto baking sheet.

Flatten with large plastic or metal spatula.

Ron couldn’t wait!

Note: To find more high-energy bars, check out One Click: Energy Bars and Power Bars.