Rickety Uncle

Preheat oven to 350°

• ½ cup of butter, melted
• 2 cups of rolled quick oats, not instant
• 1 cup dark brown sugar
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla

Combine ingredients and mix well. Press firmly into a small pan which measures 8” by 8” by 2.”

Bake for 15 minutes. The square will be soft when removed from the oven. Mark into squares and leave to cool completely. Keep squares in a tin, if any remain.

Oat Snacking Cake

Preheat oven to 350°

• ½ cup of butter, melted
• 1 cup rolled quick oats, not instant
• 1 cup large flake rolled oats
• ½ cup of brown sugar, packed
• 1 teaspoon of vanilla

In a medium-sized glass bowl, melt butter in the microwave for 30 seconds on High. Stir in the sugar and vanilla. Add oats to the butter mixture and press into an 8” square pan. Bake in the oven for 15 minutes.

Alternately, this recipe, which is from the 80s, says to microwave the square at high power for 5 minutes. I use power 8 or medium-high in my 1200-watt microwave oven. When cooked in the microwave oven, the texture of this square seems crispier and more like candy. Remember to use a microwave-safe pan.

Either way, let the square cool for 10 minutes but cut it while it is still warm. For your silicone pan, use a knife that won’t cut the surface.

British Flapjack

Preheat oven to 350°F

• ½ cup of butter, melted
• ½ cup of golden brown sugar, packed
• ¼ cup of Rogers Golden Syrup (My British friends use Lyles Golden Syrup)
• Pinch of salt
• 2 ½ cups of quick-cooking flaked oats, not instant

In a small saucepan, whisk the butter, sugar, syrup, and salt over medium-high heat, until melted and smooth. Pour this caramel mixture over the oats and stir.

Spread the oat mixture into a 9” square pan, lined with parchment paper. Press flat. This recipe is stickier so do remember the parchment paper.

Bake for 20 minutes or until golden brown. Cut into squares while still warm.