Add an extra egg to make these a little cakey or like a muffin square. Add a couple tablespoons if you have a real sweet tooth, but the raisins add a nice hit of sweet too.
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Servings: 20bars
Calories: 126kcal
Author: Rosemary Mark
Ingredients
1cupwhite whole wheat flour or half whole wheat flour and half all-purpose flour
1teaspooncinnamon
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
3/4cuppacked brown sugar
1/4cupfat-free vanilla or plain yogurt
2Tbsp.canola oil or corn oilor 3T for a slightly moister cookie
1largeeggor two, if eggs aren't real big
1teaspoonvanilla extract
1-1/3cupsold-fashioned or quick-cooking oatsnot instant
1cupSun-Maid Natural or Golden Raisins
Instructions
HEAT oven to 375ยบ F. Line a 9x13-inch baking pan with parchment, foil or coat with cooking spray. (A dab of butter on the pan helps hold parchment in place.)
COMBINE flour, baking powder, cinnamon, baking soda and salt in a small bowl.
COMBINE brown sugar, yogurt, oil, egg and vanilla in a large bowl. Stir in flour mixture until well blended.
STIR in oats and raisins.
SPREAD dough evenly into prepared pan using water moistened fingertips or silicon spatula. Dough is slightly stiff and sticky.
BAKE for 15-18 minutes until lightly browned and center feels set when lightly pressed with fingertip. Best if not over-baked. Cool in pan. Lift from pan with parchment or foil if using and cut into bars.