Starbucks Copycat Oat Bars
Starbucks oat bars have been a favorite treat of mine for a long time. They're known as British flapjacks and you are going to love this copycat recipe as much as I do. Enjoy as a quick and easy breakfast or midday pick-me-up.
Servings: 16
Equipment
- Baking Dish 9-Inch Square
- Saucepan Medium
Ingredients
- 10 Tablespoons salted butter ¾ Cup or 1 ¼ Sticks
- ⅓ Cup turbinado sugar
- ⅓ Cup brown sugar
- ⅓ Cup golden syrup
- ¼ Teaspoon salt
- ¼ Teaspoon ground cinnamon
- 2 ¾ Cups quick-cooking rolled oats
Instructions
- Prepare a 9-inch square baking dish by lining the bottom and sides with parchment paper.
- Preheat the oven to 350°F.
- In a medium saucepan combine the butter, turbinado sugar, brown sugar, golden syrup, salt, and cinnamon.
- Melt the mixture together over medium heat until the butter has melted and the brown sugar has mostly dissolved, the turbinado sugar will remain crystallized. Remove from the heat.
- Add the oats to the saucepan and mix into the butter sugar mixture until the oats are fully coated.
- Press the oat mixture into the prepared baking dish. Pat the mixture down with a spatula so that the top is a flat and even surface.
- Place the bars into the oven and close the door, immediately reduce heat to 325°F. Bake for 25 minutes or until the edges are lightly golden brown.
- Remove the bars from the oven. While they are still hot and in the pan, cut the flapjacks into 16 pieces. Leave the flapjacks in the pan to cool.
- Once the oat bars are completely cooled, carefully lift them out of the baking dish and put them on a cutting board.
- Use a sharp knife to re-cut the 16 pieces. Separate the pieces and either serve immediately or store in an airtight container.
Notes
Use parchment paper: Line the baking dish with parchment paper and allow it to hang over the sides for best results. The bars will slide right off, which makes it so easy to remove to cool and slice.
Don't bake them for too long: The key to making traditional flapjacks bars that are crispy on the outside and chewy on the inside is not to overcook them. Keep an eye on them while they are in the oven and remove them as soon as they are golden brown.
Mix thoroughly: Make sure to mix the ingredients well, to make sure the oats will be evenly coated.
Spread it evenly: Once the mixture is ready, press it into the baking tray, making sure it is evenly spread out and pressed firmly. I used a spatula to press mine down.
Chewy or crispy: Use a shorter cooking time for more chewy flapjacks and a bit longer time if you prefer them crisper.
Add-ins: You can add a variety of ingredients such as nuts, seeds, dried fruits, chocolate chips or even spices to the recipe to customize it to your own taste. Make sure to add them after the butter, sugar and syrup have been melted and mixed together before adding the oats.
Don't bake them for too long: The key to making traditional flapjacks bars that are crispy on the outside and chewy on the inside is not to overcook them. Keep an eye on them while they are in the oven and remove them as soon as they are golden brown.
Mix thoroughly: Make sure to mix the ingredients well, to make sure the oats will be evenly coated.
Spread it evenly: Once the mixture is ready, press it into the baking tray, making sure it is evenly spread out and pressed firmly. I used a spatula to press mine down.
Chewy or crispy: Use a shorter cooking time for more chewy flapjacks and a bit longer time if you prefer them crisper.
Add-ins: You can add a variety of ingredients such as nuts, seeds, dried fruits, chocolate chips or even spices to the recipe to customize it to your own taste. Make sure to add them after the butter, sugar and syrup have been melted and mixed together before adding the oats.
Nutrition
Calories: 171kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 94mg | Potassium: 59mg | Fiber: 1g | Sugar: 14g | Vitamin A: 219IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 1mg
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