Okay, these are delicious! I did make a few changes according to what I had on hand (take note that I am making these in the middle of the night to satisfy a sugar craving).
I didn't have quick-cooking oats, I only had the old-fashioned kind and I was afraid these would not soften enough during baking. Instead, I used individual instant oatmeal servings, I had golden honey flavour. 4 pouches = 2 cups.
Since I didn't have corn syrup, I replaced it with molasses. The final taste is very similar to my mother's puffed wheat recipe.
I baked it in a 9" pie pan because I didn't have a square one and after the recommended 12 minutes, I pulled it out of the oven and cooled. The preparation had candied around the edges but the center remained too soft.
I cut it into squares, prying the edges from the pan and baked another 5 minutes. This did NOT work. The batter just spread out some more, although it did candy. I spooned it out of the pan right after removing it from the oven because I was afraid that after it had cooled, it would be un-removable, which ultimately resembled a big glob of toffee. It tasted good just the same.
Next time, I will try crumbling up the batter onto a lined cookie sheet and bake this way so it is evenly candied. Like that, I will have oat clusters instead of squares. I assume these will be great finger food or added to yogurt.
I also lower sugar for my next batch AND use plain oats because these results were much too sweet.
I didn't bother adding the c
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