• 1-1/4 Cup(s) wheat flour
  • 2 Teaspoon(s) pumpkin pie spice
  • 1/2 Teaspoon(s) Baking Soda
  • 1/4 Teaspoon(s) Salt
  • 2/3 Cup(s) Packed brown sugar
  • 1/2 Cup(s) (1 stick) light butter
  • 1 large egg
  • 1-1/4 Cup(s) mashed ripe bananas (about 3 small bananas)
  • 1-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2/3 Cup(s) chopped pitted dates or golden raisins
  • 2/3 Cup(s) chopped toasted walnuts

Cooking Instructions

Heat oven to 350°F. Lightly spray 13 x 9 x 2-inch metal baking pan with nonstick cooking spray. Stir together flour, pumpkin pie spice, baking soda and salt in medium bowl; mix well. Set aside. In large bowl, beat light butter and brown sugar with electric mixer until well blended. Add egg and bananas; mix well. (Mixture will look curdled.) Add flour mixture; beat on low just until well blended. Stir in oats, dates and walnuts. Spread evenly in prepared pan. Bake 20 to 25 minutes, until edges are golden brown and wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature up to 2 days or place in airtight container and freeze up to 3 months. Defrost uncovered at room temperature.

COOK NOTE:

To save time, purchase walnuts and dates already chopped. Other dried fruits may be substituted for dates. Toasted pecans, almonds or hazelnuts may be substituted for walnuts.


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