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Oatmeal Breakfast Bars

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Servings: 12 -16 Breakfast Bars

Ingredients

  • 1 3/4 cups oat flour
  • 1 cup gluten free flour I use Cup4Cup - if you don't need GF, use all purpose flour instead
  • 4 tablespoons sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 5 tablespoons cold butter cubed
  • 1 cup vanilla Greek yogurt
  • 1 egg yolk
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 cup chocolate chips mini size works well
  • 1/2 cup half and half optional
  • 1/4 cup coarse sugar optional

Instructions

  • Preheat oven to 350 degree F.
  • In a large bowl, combine oat flour, gluten free (or all purpose) flour, sugar, baking soda, baking powder and salt. Mix well.
  • If you have a food processor, pour dry ingredients into a food processor, and add in the cold cubed butter and pulse a few times until ingredients start to clump together. Pulse in the vanilla, yogurt, egg yolk and chocolate chips until just combined. Do NOT over mix. Dough will be VERY sticky and doesn't hold together very well. If you do not have a food processor, you can mix the ingredients by hand using a pastry blender.
  • Transfer dough to a surface dusted with gluten free or all purpose flour. Knead very gently until dough starts to form a ball (more GF or all purpose flour will likely be needed for your hands). Gently pat the dough down to 3/4" thick. Cut dough into 12-16 equal size pieces. If the dough is sticky, some cooking oil rubbed onto your knife can help. Carefully move the pieces to a baking sheet lined with parchment paper (a spatula works well to do this, the dough does not hold together well like a biscuit would). Dough will expand when baking, so leave at least 1-2" between each piece of dough on your baking sheet. Brush each bar with a bit of half and half, and sprinkle with coarse sugar if desired.
  • Bake for approximately 16-20 minutes or until bars are lightly browning and spring back when touched. Remove from oven and let cool completely. Store tightly covered, best if served within three days.

Notes

Adapted from Sour Cream Scones by Paula Deen
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