Tag: oatmeal

Chewy Toffee Oatmeal Cookie Bars: An Easy, No-Mixer Recipe

Posted on by M.

As the year draws to a close, I find myself looking through my endless collection of holiday recipes, and this one for my favorite toffee oatmeal cookie bars is the best! If your time is limited but your cravings are in overdrive, look no further! I’m here to share my favorite simple holiday sweet treat recipe.

If you’re looking for the traditional candy made from boiling sugar and butter, you’ve come to the right place—but for a much easier treat! These are Toffee Oatmeal Cookie Bars, and they deliver all the delicious flavor of toffee without any of the fussy candy-making techniques.

Our base is a simple blend of oatmeal, brown sugar, and butter that’s pressed into a pan and baked. It creates a chewy, decadent bar that’s like a gourmet granola bar, topped with melted chocolate and nuts or anything else you wish! They are infinitely simpler to make and absolutely irresistible.

  • This recipe uses a simple ‘mix and dump’ method. It could be baking within 5 minutes.
  • The list of ingredients is only 7 items and all are likely to be in your pantry or fridge already.
  • It is very versatile! For a simple treat, just enjoy the bars without adding chocolate or any other toppings!
  • There is no need to cream anything or use a mixer at all.
  • You can even add nuts and seeds to the oatmeal base to change things up if you prefer.
  • Dress it up for the holidays! I like to sprinkle peppermint pieces on top for a festive flair, but you can also use your favorite chopped nuts to decorate the top!

What Are Toffee Bars?

Also often referred to as toffee squares, these treats are generally known for their classic enriched shortbread base that is baked to create a delicious candy-shortbread layer. They are then covered in melted chocolate and topped with ‘toffee bits’ or chopped nuts. The ‘toffee’ flavor comes from the deep, caramelized notes of the boiled brown sugar and butter. They are known for being incredibly easy to make and impossible to resist!

Out of curiosity, I also searched for the title of my original recipe and found this gem, Yuletide Toffee Squares from I Ate the 80’s. I had no idea where my recipe had come from as its just been ‘in the family’ for 2 generations. It turns out, its been around quite a bit longer! Their version also includes shortening in the chocolate topping and is for a larger batch than mine, but are otherwise almost identical.

Oats: The ‘Secret’ Ingredient

Ok, the oatmeal is hardly a secret. I’ve jammed it into the title and several other headings and paragraphs, so I’m sure you’re well aware by now. However, it is important to acknowledge its absolute contribution to the awesomeness of this recipe.

Toffee Oatmeal Cookie Bars stacked in a tower on a white plate

These toffee oatmeal cookie bars are in a league of their own because of a key ingredient: oatmeal. The oats give the base a delightful chewiness and a wholesome, nutty flavor that you won’t find in traditional recipes. Think of it as the perfect cross between a classic toffee square and a chewy oatmeal cookie, all topped with luxurious chocolate! It’s the best of both worlds, offering a more substantial and satisfying treat.

I think I’ve established pretty well that I enjoy ‘best of both worlds’ recipes. If that is news to you, its ok, you just haven’t stumbled across my completely unrelated Corn Flour Tortillas or some of my other recipes that enjoy the distinction of being mash-ups of favorites which create ultimates. Hey, its a working term, ok?

If you love the combination of oats and chocolate as much as I do, this recipe will become your new favorite! I also try to convince myself that they are healthier. Considering I generally consume the entire 9×13 pan myself over a 2 week period, the math is important for my mental health.

The Only Rule: Do NOT Overbake These Bars

  • The most important thing about these bars is to not overbake them. If you bake them too long, they will become hard and impossible to cut or chew.
  • On the bright side, as long as you don’t put chocolate on them, overbaked bars make excellent bricks.
  • Seriously, the recipe says to bake them for 12 minutes. I would time them for 9 and check to see if they’re ‘bubbly’ yet. Depending on your oven, you may have a time warp situation on your hands.
  • You are way better off under-baking these, believe me. Have I scared you yet? Good. 😉

Why These Are Fantastic for Baking with Kids

If you’re looking for a low-stress, high-reward baking project to do with children, these Toffee Oatmeal Cookie Bars are a perfect choice. The process is straightforward, hands-on, and forgiving—exactly what you need for a fun experience in the kitchen!

Here’s why kids love making them:

  • No Machines or Special Tools: The simple press-in crust means little hands can get involved without needing mixers or sharp knives. They’ll love pressing the oatmeal mixture firmly into the pan!
  • Instant Gratification: After a short bake, they get to sprinkle on the chocolate chips and watch them melt into a smooth, gooey layer—it’s like a mini science experiment.
  • Customizable Toppings: This is where they can get creative. Whether it’s sprinkling on nuts, a handful of their favorite candy, or a drizzle of extra chocolate, decorating these bars is easy and fun.
  • Sturdy and Less Mess: Unlike delicate rolled cookies, these bars are robust. They won’t break easily when cut or handled, which is a huge win for both kids and parents!

The result is a delicious treat they’ll be proud to have helped create, making it a wonderful way to build confidence and create happy memories together. <3

That said, here is one of my favorite (and easy) recipes to make this time of year. I may be the only one in the house that appreciates them sometimes, but I certainly enjoy the heck out of them. I make them every year and they are often part of my cookie gift tins to friends.

Pro-Tip for the Chocolate Topping: For an extra-glossy, perfectly snappy chocolate layer that doesn’t crack when cut, melt your chocolate chips with 1 teaspoon of vegetable shortening. It creates a smoother texture and a more professional finish.

Oatmeal toffee squares topped with melted chocolate

Yuletide Toffee Squares

Yield: 1 9x13 pan
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 5 minutes
Total Time: 27 minutes
No Ratings

Ingredients

  • 4 1/2 c. quick oats
  • 1 c. brown sugar
  • 3/4 c. melted butter
  • 1/2 c. corn syrup
  • 1 T. vanilla
  • 1/2 t. salt
  • 2 c. semi-sweet chocolate pieces/chips

Instructions

  1. Combine all ingredients except for the chocolate and press into a greased or parchment lined 9×13 pan.
  2. Bake at 450* for about 12 minutes, until very light brown and bubbly.
  3. Turn off the oven.
  4. Sprinkle with chocolate pieces and return to oven to allow it to melt.
  5. Spread chocolate evenly over bars and top with chopped nuts, peppermint candy or anything else that suits you!
  6. It’s best to cut these when they are still warm.

Notes

  • I do not advise substituting rolled, sprouted, steel-cut or any other sort of oats in this recipe as it may result in a crumbly texture that does not hold up well. If you don't have quick oats on hand, you can always 'blitz' oats in a blender or food processor to break up the flakes and create a 'quick oat' texture.

© A Kitchen of Herbs
Category: Dessert

Today may be a shorter post, but considering how long I’ve been trying to sit down and write it, we’re calling it a win.

Merry Happy Sweet Baking Days, folks!

Perfect Oatmeal Cookies: The Ultimate Family Recipe

Posted on by M.

In my family, perfect oatmeal cookies are the ultimate.

Humble as they may be, the texture and flavor of oatmeal cookies are hard to beat! We’ve had a recipe in the family for decades that used to produce such a delicacy, but when we moved back to the States after many years baking them abroad, something shifted and the finished product was not as we remembered it.

For at least ten years now, I’ve gone back and forth. Sometimes I would almost convince myself that my memories were just super nostalgic and not realistic. At other moments I’d double down and tweak the recipe over and over.

I just needed to understand the science.

I’ve scoured the internet for variations to compare, searched for the original recipe that ours was based on, learned more about the idiosyncrasies of baking soda and baking powder and the texture difference of using butter or shortening over oil and more. 

I could write about these cookies for longer than you’d care to read; in fact, I’ve probably almost lost most of you already.

This recipe was a holy grail.

Then it wasn’t and now, I believe I have once again restored it.

We’re all welcome.

The key to this recipe is really all about your choices.

Which fats you use and how long you cream them with the sugar in the first step can make or break this recipe.

You will also notice that we use baking soda together with buttermilk, because baking powder in an oatmeal cookie, aside from being sacrilege in my mind, produces a ‘puffy’ result. I do not like soft or puffy oatmeal cookies. Cake-like textures belong in cake, in my opinion.

Farm Style Oatmeal Cookies

Farm Style Oatmeal Cookies

Yield: 24
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
5.0 Stars (1 Review)

Ingredients

  • 1 1/2 c. + 2 T. brown sugar
  • 3/4 c. oil
  • 1/4 c. shortening
  • 1/2 c. buttermilk (or sour milk)
  • 1 t. vanilla
  • 4 c. oatmeal
  • 1 3/4 c. flour
  • 1 t. soda
  • 3/4 t. salt
  • 1/4 c. chocolate chips (optional)
  • 1/4 c. raisins (optional)

Instructions

  1. Cream sugar, oil and shortening together on medium speed until light and fluffy. This is a key point! It might not seem like you need to cream it much because of the oil, but run the mixer at least 2-3 minutes. Trust me.
  2. Add buttermilk and vanilla and mix well.
  3. Mix in soda and salt, combining well.
  4. Add oatmeal and mix in.
  5. Finally, mix in the flour. You may want to sift your flour if it is very lumpy, otherwise it should be fine to dump it straight in.
  6. If you want to add raisins or chocolate chips, mix them in now.
  7. Preheat oven to 375*.
  8. Form 1 inch balls and place on ungreased baking sheet. I confess, I line mine with parchment to keep the pan clean, though.
  9. Dip the bottom of a glass in water and flatten each cookie. Smash it once really well in the middle to flatten it, then dip the glass again and round the edges to flatten them as well.
  10. These cookies won't spread past the flattened edge, so feel free to fill the tray. I usually put about 8 per sheet.
  11. Bake until golden brown and crisp. The longer you bake them, the longer they'll last, but the crunchier they will be...
  12. Transfer cookies to cooling rack and cool completely.
  13. Store in an airtight container up to a week.
© A Kitchen of Herbs
Category: Dessert

Breakfast Recipes for Teething Toddlers

Posted on by M.

These easy breakfasts keep my teething baby boy munching even through molar season. If we can at least eliminate the hangry issue, that’s one less thing for him to be upset about, right?

Do you also have a small one who is having a hard time with life and struggling to enjoy eating? Here is what I found works for our teething baby!

teething baby smiling at the camera

See? Bubba approves.

I keep some of these breakfasts ready-made by batching one each week and it gives me a small break on the tough days.

Now I have that brief moment in the mornings to have my coffee in peace while he chews…before the day begins.

As one of the many in our generation who is finding there is a dearth of ‘village’, I have learned to have my own back when it comes to meals. Also, I realized that technology can be a resource if used wisely.

My sanity is being preserved by small segments of Trash Truck and Blueberry Muffins today.

#1. Whole Wheat Blueberry Pancakes

Pancakes are my first choice on days that I have limited time, but need to get something made for snacks and breakfast the next day.

The beauty of these is that they are whole wheat, just sweet enough that you don’t feel the need for syrup or honey and you can add as many different fruits or berries as you like to boost nutrition!

My poor teething toddler struggles to eat whole blueberries, or raw berries of any kind right now, so I cut each berry into quarters and sprinkle a few pieces on top of each pancake as it cooks.

By the time the pancake is cooked, the little berry pieces have also softened and are that much easier to chew. This also allows me to change up the berries if he’s not feeling ‘blue’, or stick with a plain pancake in a pinch.

With a little bit of butter, or just as they are, these little cakes are a win-win for baby and mama!

Cinnamon streusel topped oatmeal muffins on blue and red striped platter

#2. Cinnamon Streusel Oat Muffins

If your little one is needing a bit more spice in their life, these muffins are sure to do the trick.

While the cinnamon streusel topping makes these seem like dessert, the oatmeal ensures that even a ravenous toddler will be satisfied for a couple of hours!

Freshly baked loaf of banana bread

#3. Banana Bread

When my son first started eating solids, he would not eat bananas at all. He still seems weirded out by the texture of the raw variety, but when it comes to this delicious quick-bread, he’s a huge fan.

Oatmeal Pudding

#4. Dairy Free Oatmeal Pudding

Believe it or not, I never actually fed my son baby cereal.

The gluey consistency was not a huge selling point for either of us. So I started just making regular oatmeal, simmered over medium until it became a silky smooth porridge that didn’t even need milk.

With a spoonful of honey or sugar, a pinch of salt and perhaps a sprinkle of cinnamon, this go-to breakfast is perfect for those days when chewing anything is out of the question.

(The cranberries were added for color and because it’s how I serve it to my partner, but clearly the little one isn’t eating those.)

Potato, pepper and onion breakfast hash in small metal pot on tiled table background

#5. Farmstyle Potatoes

There are always those days when our babies are excited about little nuggets of vegetable goodness, and this is my favorite way to circumvent the French fry request.

waffles with berries on white ceramic plate

#6. Whole Wheat Buttermilk Waffles

My son loves to help me cook, especially when there are exciting appliances involved, like the waffle maker. Not only do we stay busy making a batch, they keep wonderfully in the freezer and are easily popped in the toaster for quick breakfasts or snacks.

potato, egg and cheese omelette with green onion garnish

#7. Potato Omelette

I made a gorgeous potato omelette yesterday that was extremely photogenic and didn’t look nearly as drowned in cheese as this one. As luck would have it, we ate it before I thought about taking a picture.

That’s exactly how delicious this breakfast is. It takes a little bit of patience, and my son is frustrated that it does not need to be constantly stirred, but he loves the final result.

#8. Amish Baked Oatmeal

This cereal has many childhood memories for me. It was a fun way to consume oatmeal that seemed almost like a dessert.

Because it has so few ingredients, this is a breeze to whip up even on a tough day. My little one loves helping me mix! For ease of serving, I cook this in muffin form now.

freshly baked bran muffin in pan

#9. Old Fashioned Bran Muffins

This recipe is another one I grew up loving, and I’m so glad my mom still had it stashed away after all these years. I love the hint of richness provided by the molasses.

You can add berries, raisins and just about anything else you please to this recipe. It’s extremely versatile and just as delicious plain as it is with added ingredients. Also, if you have sour milk to use up, this is the perfect way to do it!

This is by no means a comprehensive list, but it does include most of my son’s favorite options.

photo of a hand holding out a steaming cup

I hope this post was able to help you simplify your mornings a little bit and give yourself a few more momma moments to breathe.

Have a great week, my friends!

Mom’s Crunchy Granola

Posted on by M.

This is a no-frills, no-stir recipe that is still my favorite version of granola.

Preheat oven to 350*.

In large bowl, combine:

8 c. Quick Oats

1 c. All Purpose Flour

1 1/2 c. Brown Sugar

1 1/2 t. Salt

1 c. Chopped Peanuts (I think these make all the difference, but they are optional)

Add and mix well:

1 1/2 c. Oil

1/2 c. Water

1 T. Vanilla Extract

Spread evenly on baking sheet, no more than 1/2 inch thick and bake until golden brown. Do not stir.

Remove from oven and let cool on pan for 5 – 10 minutes. Break into chunks and store in airtight container.

Cinnamon Streusel Oatmeal Muffins

Posted on by M.

These cinnamon streusel oatmeal muffins were a go-to for us growing up because the oatmeal made them heartier, thus satisfying the appetites of 3 growing boys much more easily. The streusel topping made them ‘fancy’ and kept us from feeling like we were eating a health muffin.

If you don’t feel like messing with muffins, whip out an iron skillet and grease it lightly. You’ll soon learn that just about anything I post can also be made in a skillet.

Alot of the sweetness in the muffin comes from the topping, so adjust to your taste. As they bake, the topping crackles and splits a little bit.

Cinnamon streusel oatmeal muffins on blue and red striped platter

Cinnamon Streusel Oatmeal Muffins

Yield: 24 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
No Ratings

Ingredients

Topping

  • 2 T. Salted Butter
  • 1/2 c. + 2 T. Granulated Sugar
  • 3 T. + 1 t. All Purpose Flour
  • 2 T. Cinnamon

Muffin Batter

  • 2 c. All Purpose Flour
  • 1/2 c. Granulated Sugar
  • 2 T. Baking Powder
  • 1 t. Salt
  • 1/2 t. Cardamom (Not necessary, but I like the mellow flavor.)
  • 1/2 t. Cinnamon
  • 2 c. Quick Oats
  • 1 c. Raisins (I never put these in, but knock yourself out.)
  • 6 T. Oil (Anything that is liquid at room temperature works.)
  • 2 eggs
  • 2 c. Milk (Dairy, Non-Dairy, you do you.)
  • 1 t. Vanilla

Instructions

    1. Preheat oven to 425*.
    2. Grease or line muffin tins with papers.
    3. Melt butter for topping.
    4. Mix in sugar, flour and cinnamon until crumbly and set aside.
    5. Sift together flour, sugar, baking powder, salt and spices.
    6. Stir in oatmeal and raisins (if adding)
    7. Add oil, eggs, milk and vanilla and mix just until combined.
    8. Fill muffin cups 2/3 full.
    9. Sprinkle generously with streusel topping.
    10. Bake 15 minutes or until toothpick comes out clean.
© A Kitchen of Herbs
Category: Breakfast

Amish Baked Oatmeal

Posted on by M.

I grew up eating a lot of oatmeal, in many forms. One of my favorite ways to eat it was this Amish baked oatmeal recipe. I think it’s best hot out of the oven, but even as leftovers it’s delicious.

For easy breakfasts on the go or just to make single servings easier, you can use a muffin tin. Fill them to the brim and bake!

Amish baked oatmeal in a bowl of milk

Amish Baked Oatmeal

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
No Ratings

Ingredients

  • 3 c. Quick Oats
  • 1 c. Brown Sugar
  • 2 t. Baking Powder
  • 1 t. Salt
  • 1 t. Cinnamon (optional)
  • 1/2 t. Cardamom (optional)
  • 1 c. Milk
  • 1/2 c. Oil
  • 2 Egg
  • 2 t. Vanilla Extract (optional)

Instructions

    1. Preheat oven to 350*.
    2. In large bowl, combine dry ingredients.
    3. Stir in milk, oil, egg and vanilla.
    4. Pour into greased 8x8 square pan, 8" cake pan or whatever you have handy.
    5. Bake 20-25 minutes, until set and toothpick comes out clean.
    6. Serve warm with milk or refrigerate for up to a week for easy breakfasts!

Notes

Nutritional Boost Options:

2 T. Ground Pumpkin Seeds
2 T. Ground Flax Seed
1 apple, peeled and finely grated

© A Kitchen of Herbs
Category: Breakfast

Easy Fudge Globs: Delicious Treats in Minutes

Posted on by M.

Fudge Globs are One of My Favorite Recipes to Make

I’ve also heard these referred to as no-bake cookies. I grew up calling them globs and so shall they always be to me. They are quick, easy and delicious treats in a flash! Besides, they have oatmeal in them, which makes them healthy, right?

At one point I discovered that the recipe just wasn’t turning out like I remembered. It just so happens that when I made these all the time as a kid, I often forgot to set a timer so I usually cooked them much longer than the 2 minutes the recipe called for.

As an adult, I’m much more meticulous and was following the two minute cook time to the letter! Guess what? They needed to be cooked longer! Kid-me had more of a handle on these delicious blobs than adult-me.

fudge glob cookies on a table
Photo by Arts Dianti on Pexels.com

In case you run into the same issue I have, here’s what is happening. I think it is also the reason store-bought globs are too sugary and seem gritty for me. When the ‘fudge’ is not cooked long enough the sugar crystallizes differently.  The excess water prevents the sugar from forming a controlled number of small, fine crystals. Instead, the sucrose molecules form large, coarse crystals on their own. This gives a sugary, almost gritty texture to the globs.

In a Nutshell:

If you UNDER-COOK fudge…If you OVER-COOK fudge…
Too much water remainsToo much water evaporates
Result: Soft, sticky, gooey, and grittyResult: Hard, crumbly, and dry (like hard candy)

I’ve also run into the issue with overcooking the fudge causing the globs to crumble into glob chunks and dust. I still don’t use a candy thermometer, because this is just not the kind of recipe I tend to get that technical about. But I can tell you that the perfect amount of cooking is between 5 & 7 minutes because that’s about the amount of time required to reach the soft-ball stage. That’s the key here, if you want to be technical or if you’ve had issues getting what seems like a very simple recipe to work for you.

I love the science of why things happen and how they work. It means that when I feel silly for not being able to achieve ‘simple’ recipes, I know that there is a missing link somewhere in the chemistry. Once I understand the why, I can fix the how and voila!

Fudge globs on wooden board

Fudge Globs

Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 5 minutes
Total Time: 5 minutes
No Ratings

Ingredients

  • 1 c. sugar
  • 1/4 + 2 T. c. cocoa
  • 1/2 c. shortening
  • 1/2 c. milk
  • 1 t. salt
  • 3 c. quick oats
  • 1 1/2 t. vanilla

Instructions

  1. In a saucepan, combine milk, shortening, cocoa, sugar and salt.
  2. Bring to a boil over medium-high heat.
  3. Boil for 5-7 minutes, until thick and glossy.
  4. Remove from heat and add oatmeal and vanilla.
  5. Mix to combine.
  6. Scoop by spoonfuls onto waxed paper.
  7. Cool and enjoy!

Notes

  • I have tried making this recipe with rolled oats and the texture is just not the same. Because the oats aren't really cooked through, they are much too tough to chew through for me. I recommend only making these with quick oats.

© A Kitchen of Herbs
Category: Dessert

My Take on No Bake

This is also one of the recipes I’ve managed to make a short video of the process. So if you prefer to watch rather than read, here you go!