1 1/2 cups old-fashioned oatmeal, uncooked
Nonstick cooking spray
1 egg white
1 cup firmly packed light brown sugar
1 tablespoon vegetable oil
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
2/3 cup raisins
1/4 cup chopped pecans
1 tablespoon all-purpose flour
Heat the oven to 350 degrees. Spread the oatmeal on a baking sheet and toast, stirring occasionally, until oats are browned, about 15 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 325 degrees. Cover a 7-by-11-inch baking pan with aluminum foil and then spray with cooking spray.
Whisk the egg, egg white, brown sugar, oil, cinnamon, salt and vanilla together in a large bowl. Stir in the oatmeal, raisins, pecans and flour.
Spread the batter in the prepared pan and bake until golden brown, about 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool. Slice into 16 bars and serve. This recipe can be made ahead and stored in an airtight container for up to 2 weeks.
Makes 16 bars
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