Peanut Butter Yogurt Oatmeal Bars

October 26, 2012

in baking, recipe

I’ve got a buncha stuff to memorize, and a buncha yogurt in the house. Let’s bake!

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Put on the Edie Sedgwick soundtrack…

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…and measured out a lot of sugar.

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This was a recipe I adapted from Adrienne’s Cookie Recipe. There’s no oil/butter in it, just greek yogurt, bananas…

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…and lots of peanut butter!

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Also in there – rolled oats and flour.

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I didn’t use any mix-ins, and I also didn’t have the patience to roll the dough into little balls!

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While the bars baked, I ate breakfast and memorized lines for Nice Girls Crew 2 – we just confirmed the time for our live chat on Thursday, November 1st, 7pm PT!

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I can’t tell you how great these smelled as I photographed them…

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…or how badly I wanted to crawl into bed and eat the entire pan with a fork…

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…but instead I kept working, and allowed them to cool for a few hours, so they’d cut nicely into 15 squares.

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Packaged up a dozen to share, and ate the last one standing…

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…all the crumbs…

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…and every last bit!

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I’m pleased with how they turned out – but don’t bite in expecting a chewy gooey blondie, or something packed with Peanut Butter. They’re hearty, and very subtle in flavor – perfect for breakfast or a late afternoon snack.

Peanut Butter Yogurt Oatmeal Bars

Ingredients

  • 1/2 cup Nonfat Greek Yogurt (I used Stonyfield Oikos)
  • 3/4 cups Brown Sugar
  • 3/4 Cups Organic Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla
  • 1 Banana, Mashed
  • 1 1/4 cup Natural Peanut Butter
  • 2 Teaspoons Baking Soda
  • 3.5 cups Rolled Oats
  • 1 cup All Purpose Flour

Instructions

Combine the yogurt and sugars, then add vanilla/eggs/banana/peanut butter.

Mix the baking soda, oats, and flour. Add to the wet ingredients.

Pour into a 9×13 pan lined with parchment paper.

Bake at 325 degrees for 40-45 minutes, until a toothpick comes out clean. Allow to cool before cutting.

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