Because there is something awesome about a giant iced oatmeal raisin cookie shaped like a pie.
'oats' on Serious Eats
Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast.
Looking to establish a new favorite comfort food? This Apple Butter Pie, with a cookie-like oatmeal pecan crust, may be just be the answer.
Wanna know the secret to seriously chewy oatmeal bars? Marshmallow.
I toss cherries with a little sugar—just enough to highlight their deep, red fruit flavor—then cover them with an extra oat-y, unsweetened crumble topping. I tell myself the crumble is reminiscent of oatmeal with fruit, but the truth is it's ten times better.
These are best described as a streusel-crumble-muffin hybrid. My favorite part? They hide a layer of fruit preserves.
This week's pie is a tribute to Do-Si-Dos, the Girl Scout cookie made by sandwiching peanut butter cream between two crumbly, oat-y cookies.
It's been an undeniably fun holiday season, but I think it's time. Time to slow my roll down the highway to Fat City. So instead of baking scones or muffins or a breakfast cake that's filled with cookies, this week I'm baking oatmeal bars. The base is a mixture of oats, dried apricots, coconut flakes, and walnuts. After they're baked, the bars become golden, chewy, and mildly sweet.
Kim Ima, the mobile dessert visionary behind The Treats Truck Baking Book, calls the base for these Oatmeal Jammys "plain jane." They are oatmeal cookies in their purist form, all gooey and chewy with loads of brown sugar and no raisins or chocolate chips to distract from their oatmeal-y goodness. And honestly, they're pretty great on their own.
Even people who say they don't like raisins, oats, or cookies (eh, maybe the last category doesn't really exist) will like Salty Oats. It's really hard to go back to unsalted oatmeal cookies after one (or five!) of these.
This recipe is just incredibly simple—perfect when you want something delicious but don't want to spend too much time in the kitchen. Store these oat crisps in an airtight container if you're keeping them overnight so they don't get soggy. (They also make a great ice cream sandwich cookie.)