Adela’s Oatmeal Squares is a recipe that was passed on to me by my friends, Suzanne and Brian. Adela was Brian’s mother and she was the original baker of this recipe. I love this recipe because it takes you back to the days of church teas and picnics in the park. It is very easy to pack up and serve just about anywhere! It would be a great choice also for wedding and baby showers due to it’s versatility and ease of transport. The showers that I used to go to, everyone would bring their favourite “dainty” to share. Dainties is what my mom would call baking that was intended for showers. I’m not too sure if this is a universal term or not but hey, I think it’s cute! So, the “dainties” were showcased usually on a 3-tiered china serving dish that looked every bit as dainty as the treats it was sporting! Adela’s Oatmeal Squares pairs very nicely with a hot cup of tea which, I might add, should also be served in a china teacup. My mom always insisted that tea tasted better when someone else made it AND when drinking it out of a china teacup. So, due to it’s superb portability (is this officially a word?…I’m not too sure but it sounds like it should be if it isn’t!), these bars are sturdy enough to withstand a road trip to whoever is hostessing the shower! This is really an important factor as no one wants to have their baking contribution turn into a crumbly mess by the time it’s ready to take it’s spot on the 3-tiered china serving dish. One of the tricks to making the squares turn out nice and uniform in size is to cut them while they are still hot out of the oven. You will have to continue to slice it as it cools, but let me tell you, this works like a charm. I have explained all of this in the recipe itself as well. Because this recipe for Adela’s Oatmeal Squares is a tribute to days gone by, it may seem to you as though there is a lot of butter and sugar in the ingredients! If this scares you, I do understand but honestly, if you are going to make these, don’t try and modify the recipe. Maybe just try and have only one square though I think that may be difficult to do once you taste how terrific they are! At any rate, these squares are a nice treat every once in a while that I guarantee you everyone will love.
Finally, I would like to introduce you my friend, Suzanne who was kind enough to not only share this recipe with the world but she also agreed to be in the pictures I am using to showcase this recipe! The hands patting down Adela’s Oatmeal Squares belong to her as well! While I was visiting her in Oakville, Ontario at Thanksgiving last year, we decided to do some cooking and baking with the idea that these recipes would be featured on my website. One of the creations is this recipe shown here for Adela’s Oatmeal Squares but there will be more to come from Suzanne’s kitchen in the near future! So, I would like to welcome Suzanne to FunEasyAmazingRecipes.com as my very first guest baker and chef!
- 3 Cups` Quick Rolled Oats Substitutes won't work with this recipe
- 1 Cup Butter, ,melted
- 1 Cup Unpacked Brown Sugar
- 1 Tsp Vanilla
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
Preheat oven to 300. The oven rack should be on the bottom level. Combine the oats, brown sugar, baking powder and salt in a large bowl. Add the melted butter and vanilla to this mix and blend thoroughly. Spread the oatmeal mixture into an 8x8 ungreased baking pan. Spread it out evenly and then pat down using a wooden spoon. Then you will want to further pat it down but using your hands this time...it's best to wet them first so that there is less oatmeal mix sticking to them. Be sure to pack it very well....this is an important step in order to achieve the desired consistency once they are cooked. Bake the squares for 15 minutes, then check them and see how they are doing. They should look done on the outer portion but still undercooked in the middle. Continue to bake until all of it looks like the outside portion! They should be golden brown in colour but still a little jiggly. This is a good time to take them out of the oven. Allow it to cool for 5 minutes and then pat down firmly with a flat wooden spoon and then with your hands. Cool for another 5 minutes and then with a sharp knife, cut into squares. Pat down once again. Wait for another 5 minutes then recut the squares and pat down again. Remove from pan once completely cooled