• 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1-1/2 Cup(s) all-purpose flour
  • 1/4 Teaspoon(s) salt (optional)
  • 1/8 to 1/4 teaspoon ground red pepper
  • 1/2 Pound(s) (2 sticks) butter or margarine, softened
  • 2/3 Cup(s) granulated sugar
  • 1 Teaspoon(s) vanilla
  • 2 Cup(s) mashed cooked sweet potato or canned pumpkin
  • 2 Eggs, lightly beaten
  • 3/4 Cup(s) firmly packed brown sugar
  • 2 Tablespoon(s) bourbon or 1/2 teaspoon rum extract (optional)
  • 1 Cup(s) chopped pecans

Cooking Instructions

Heat oven to 375°F. Lightly grease 13 x 9-inch baking pan. In large bowl, combine oats and flour; mix well. Remove 2/3 cup and add salt and red pepper; set aside for filling. To remaining oat-flour mixture, add butter, granulated sugar and vanilla; blend with electric mixer on low to medium speed until crumbly. Reserve 1 cup for topping. Press remaining mixture evenly onto bottom of prepared pan. Bake 15 minutes; remove pan from oven. In separate bowl, combine sweet potato, eggs, brown sugar, bourbon and reserved 2/3 cup oat-flour mixture; mix well. Spread filling over warm crust. Add nuts to reserved topping mixture; mix well. Sprinkle evenly over sweet potato filling. Bake 30 to 35 minutes or until topping is light golden brown. Cool in pan on wire rack; cut into bars. Serve at room temperature. Store in refrigerator tightly covered.


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