Starbucks Copycat Oat Bars
These Starbucks copycat oat bars are dense and chewy with lightly crisp edges and a buttery caramel flavor from brown sugar and golden syrup.
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
Press them down firmly: This is one of the most important steps. I use a spatula to really compact the oat mixture in the pan before baking, which helps the finished bars hold together.
Use the right oats: Quick-cooking rolled oats give these bars their characteristic texture. Different oat types and even different brands can change how wet or dry the mixture seems.
Don't overbake: Take the bars out when the edges are lightly golden if you want that chewy middle. A few extra minutes will give you a firmer, crisper bar.
Cut them twice: Score the bars into 16 pieces while they're still hot, but leave them in the pan to cool completely. Once they're cool, go over the cuts again with a sharp knife.
Let them cool completely: This really matters. The bars firm up considerably as they cool, so don't judge their final texture while they're still warm.
Use the right oats: Quick-cooking rolled oats give these bars their characteristic texture. Different oat types and even different brands can change how wet or dry the mixture seems.
Don't overbake: Take the bars out when the edges are lightly golden if you want that chewy middle. A few extra minutes will give you a firmer, crisper bar.
Cut them twice: Score the bars into 16 pieces while they're still hot, but leave them in the pan to cool completely. Once they're cool, go over the cuts again with a sharp knife.
Let them cool completely: This really matters. The bars firm up considerably as they cool, so don't judge their final texture while they're still warm.
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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