My aunt used to make oat bars from a handwritten recipe she’d taped inside a cabinet door, and they were never the same twice because she eyeballed everything. I’ve been chasing that slightly crisp edge and soft center ever since. These oatmeal and almond slices are about as close as I’ve found, partly because yogurt keeps them moist without making them cakey and the crushed almonds give each bite a bit of texture. She would have approved, I think, though she definitely would have added raisins and then argued they weren’t necessary. The cinnamon is generous in this recipe and I’d keep it that way. These are good straight from the pan when still warm and still good two days later in a tin, which is a quality I’ve come to require from any bar worth baking.
How to Make Oatmeal and Almond Slices
Fold, don’t stir
When you add the dry ingredients to the wet, fold them together lightly. Overworking the batter toughens the texture; a few dry streaks when you pour it into the pan is fine. Key step. They’ll sort themselves out in the oven.
Crush the almonds yourself
Pre-sliced or whole almonds broken up in a bag give you rough, uneven pieces, which is what you want. Uniform almond flour disappears into the batter. Irregular chunks give you something to actually bite into. 
Slicing while warm
Cut these while they’re still slightly warm for the cleanest edges. Once fully cooled and set, slicing tends to crack the surface. A sharp knife in one clean press, not a saw back and forth.
Oatmeal and Almond Slices
- Total Time: 35 minutes
- Yield: Makes 12 1x
- Diet: Vegetarian
Description
These bars are a happy medium – not too dry, not too cakey. Perfect for a sweet treat or snack.
Ingredients
- 1 cups (237 ml) quick cooking Oats
- 1/4 cup all purpose flour
- 1/4 cup crushed Almonds
- 1/2 cup powder sugar
- 1/4 cup vegetable oil
- 1/4 cup yogurt/curd
- 1 tsp cinnamon powder
- 1/2 tsp baking powder
Instructions
- Combine quick-cooking oats, all-purpose flour, crushed almonds, cinnamon powder, and baking powder in a large bowl.
- Whisk yogurt, powdered sugar, and vegetable oil with a fork in another bowl.
- Grease a rectangular baking tray or line it with parchment paper.
- Add all dry ingredients to the wet ingredients and fold lightly to combine.
- Pour the batter into the greased baking tray and bake at 356°F (180°C) for 20–25 minutes.
- Cool the baked oats completely on a wire rack before slicing.
Notes
- To prevent sticking, use parchment paper or lightly grease your baking pan before adding the batter.
- For a nuttier flavor, toast the almonds before adding them to the dry ingredients.
- Store the cooled slices in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
Can I use rolled oats instead of quick-cooking?
You can, but the texture will be chewier and denser. If using rolled oats, let the batter rest for 10 minutes before baking so they absorb more moisture.
What can I use instead of yogurt?
Buttermilk or sour cream both work as substitutes. Use the same amount. They provide the same moisture and acidity that helps the baking powder activate.
Can I add dried fruit or chocolate chips?
Yes. Fold in up to a quarter cup of raisins, dried cranberries, or chocolate chips with the dry ingredients. Keep additions small so the slices hold together when sliced.
We really enjoyed these; they weren’t gluey like so many baked oatmeal recipes are.