April 9th, 2010
Necessity is the Mother of … Magic Oat Bars
This post is linked to Gluten-Free Wednesdays, Foodie Friday, and Food on Fridays, and Tempt My Tummy Tuesdays.
I’m still in Asheville, North Carolina (and, yes, I am having a blast with my girlfriends!), but I wanted to share this “mainstream” gluten-free recipe (and how it came to be) with you all.
I was driving home from work in semi-robot mode one day. Even though I wasn’t really taking in any of the scenery along the way, my monkey brain was in full effect (i.e., it was jumping around from one thought to the next.) Suddenly one thought jumped out at me and “woke” me up. It was Tuesday. I had promised to make a treat for Mr. GFE to take to his handbell group’s practice. I had completely forgotten. As soon as I entered our house and reached the kitchen, I surveyed the pantry to see what I could possibly make in the 35 minutes I had before Mr. GFE left.
I spied a can of sweetened condensed milk. I didn’t even remember the last time I’d used that ingredient in a recipe. (I think I had purchased it planning to make Dulche de Leche in the slow cooker per Stephanie’s directions.) I took a look at the can, turning it around to read the back of the label. There was the classic recipe for Magic Cookie Bars. I remembered that decadent dessert from years earlier. The first ingredient was graham cracker crumbs. Nope, I didn’t have any gluten-free graham crackers. I looked at the other ingredients in the recipe … butter, condensed milk, chocolate chips, coconut, and nuts. Yes, I had all of those. I scanned the pantry again. I saw my bag of gluten-free oats. Hmmm, I thought … maybe I could use oats instead of graham cracker crumbs. So, I did.
I simply substituted the raw rolled oats, measure for measure, in place of the graham cracker crumbs. Then I followed the rest of the instructions for layering the other ingredients and baking. Running out of time, I finally pulled the dish out of the oven. I had enough time to cut a small bar out of the corner to taste. (I just had to make sure the bars weren’t a total disaster before I sent Mr. GFE off with them.) The one I tried tasted terrific, but it was obvious that the bars still needed to set up more. However, now completely out of time, I handed the hot baking dish with potholders, spatula, and napkins to Mr. GFE and sent him on his way.
I waited for the verdict. When he returned and shared words of high praise and the empty pan to prove them, I breathed a happy sigh of relief. Then for a birthday luncheon at work, I signed on to make dessert and decided to test this recipe again. Again, the oats worked like a charm. Those in attendance raved over these bars and this time I got to enjoy more than a tiny corner bar. With their chewiness and the other ingredients, these bars taste similar to Samoa Girl Scout cookies (which, of course, are not gluten free). I don’t think I’ve met anyone yet who doesn’t love the taste of Samoas. These Magic Oat Bars were enjoyed so much that one of the birthday honorees even took the leftovers home with her.
Magic Oat Bars (also known as “New and Improved” Magic Cookie Bars)
(Click here for a printable version of this recipe.)
1 ½ cups rolled oats (see notes below)
½ cup butter, melted
14-oz can sweetened condensed milk
2 cups semi-sweet chocolate chips (regular or minis)
1 1/3 cups flaked coconut
1 cup chopped nuts (your choice)
Preheat oven to 350 degrees F. Lightly grease 13 x 9 baking dish.
In small bowl, combine oats and butter; mix well. Press mixture into bottom of baking dish. The results will still be somewhat “loose” and may not seem like a crust at all, but have faith.
Pour sweetened condensed milk over oat mixture.
Sprinkle semi-sweet chocolate chips evenly over all.
Sprinkle flaked coconut evenly over all.
Sprinkle chopped nuts evenly over all.
Press down firmly with a spatula across entire surface.
Bake 25 minutes or until lightly browned. Cool.
Cut into bars. Store at room temperature.
Adapted from the recipe on back of Borden’s Eagle Brand Sweetened Condensed Milk
Shirley’s Notes: I always use GFCO-certified gluten-free rolled oats (like Gifts of Nature or Cream Hill Estates Lara’s Rolled Oats); see additional info on other brands of safe oats in this post with a recipe for flourless oatmeal cookies. I think the rolled oats contribute to the chewiness and “structure” of these bars. I’m not sure if a more refined oat product will work. (If you try steel cut or “quick” oats, let us know how they work out.) I used sweetened coconut flakes because that’s what I had on hand. Using unsweetened coconut flakes will lower the sweetness quotient a bit, but I’m sure the resulting bars would still taste just fine. For nuts in this recipe, I’ve used both walnuts and pecans with success. Last, I’d like to play around with this recipe in the future and try coconut oil and coconut milk to make a healthier and dairy-free version.
While these Magic Oat Bars are not health food by any stretch of the imagination, they are healthier than the traditional ones, and they are—without a doubt—delicious. Please give them a try and see what you think. Oh, and if you do want to try the traditional Magic Cookie Bars recipe that uses graham crackers crumbs, I have a solution for you there, too. Some of my best blogging buddies have successfully made gluten-free graham crackers. Take your pick from the recipes below:
Amy (Simply Sugar & Gluten Free)
Shauna (Gluten-Free Girl and the Chef)
However you choose to make your bars, enjoy!
Shirley
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Comments
43 Responses to “Necessity is the Mother of … Magic Oat Bars”
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Thanks, Shirly! My kids love these bars but I’ve never made them because of the sugar and now gluten. I’m printing the recipe. When I get over this cold, I’ll try them out. I’d like to try the dairy free version too. Any ideas for subing out the condensed milk with coconut milk? Would you just use the cream on top?
Thanks too for lising all the graham cracker recipes. That is so helpful. I love it when bloggers give lists like that! And lastly, I too played handbells when I was in collage. I think they are so pretty. We don’t have a handbell choir at the church I go to now, but I still enjoy listening to them when I get a chance.
Hi christina–Oh, you’re welcome, dear. With the sweetened condensed milk in these bars, there’s plenty of “sugar” in them as shown. So it will be fun to try to make this recipe much healthier the next go round. Unfortunately, I haven’t figured out the substitutions for the condensed milk yet. I’ll post an updated recipe when I do though.
Happy to share the genius of my fellow gluten-free bloggers! I love that there are always different recipes among our network so that everyone can find one that suits their particular needs.
Handbells are really lovely. It’s wonderful that you played and still get to listen to them sometimes.
If you ever get an opportunity to hear a professional group play, be sure to do so. They amaze with their talent and repertoire. Mr. GFE and I heard the Raleigh Ringers play once. It was a treat far beyond our expectations. For example, they played Queens’ Bohemian Rhapsody beautifully. Beyond Phenomenal.
Shirley
I made these yesterday for our church group and they were a hit! I used coconut cream (the top part of the coconut milk in a can) and added a swirl of agave nectar to sweeten. I also used unsweetened coconut flakes. I did use butter because my kids can tolerate that so they weren’t totally dairy free. But they were good!
christina–This is fabulous news!!! I’m thrilled that you came back and told us about your success here at gfe! For our dairy-free folks, I think coconut oil or non-dairy butter will work with the oats for the crust. If you post your version on your blog, please let me know so I can update my post and link back to you! Again, great news and thanks so much for sharing.
Shirley
These sound great Shirley!
I think I’ll try these in a couple weeks after my show-would be a lovely treat! I’ll give the coconut oil a try. I know I have fat free condensed milk in the pantry for key lime pie, so I’ll use that methinks
Hi Erin–I’ll be looking forward to your rendition! I’m a little behind on what’s happening with you, but all the best for your show.
Shirley
These look de-lish!
~Aubree Cherie
Hi Aubree–Thank you, my dear!
Happy Monday!
Shirley
They taste like samoas?! I miss girl scout cookies! Yum! Way to come up with something in a pinch…
Hi Iris–I know … I think we all miss GS cookies. There was just something fun about having those cookies once a year … and then being done with them. LOL I think when I come up with the healthier version that you’ll want to give these a try.
Shirley
These bars look so yummy!!
Samoas were my fav Girl Scout Cookie!!
Kim
Hi Kim–Thank you!
You are not alone … I think Samoas came out as the top favorite in the whole country. 
Shirley
Great idea to use oats. These bars also work well with crushed gluten free cereal for a base.
Cindy
wheatlessfoodie.blogspot.com
Hi Cindy–Welcome to gfe!
Yes, Crushed gf cereal would work well, too, I’m sure. And failed baked goods often make great cookie crumb crusts for pies or treats like these. 
Not sure if I’ve visited your blog, Wheatless Foodie, before. I’ll check it out!
Shirley
I’ll be looking forward to hearing more about your trip! I hear a lot about Asheville lately. It seems to be full of all sorts of fun creative types. Have fun! ; )
Anali–Asheville is a fabulous place! I think this was our best trip yet. The laid-back attitude and creativity in Asheville totally delight! I’ll have a trip report soon. I won’t wait months like I did for my Key West trip report … promise.
Shirley
Hi, I read this delicious recipe and wish hubby ate oats.
Have a fantastic time. We will visit again, upono your return.
Hey Chaya–As Cindy commented, you could use crushed gf cereal and really any cookie crumbs would work. I always save “failed” cookies or treats in the freezer to make cookie crumbs. I don’t have failures often, but occasionally when I’m experimenting, some recipes don’t make the grade.
Shirley
Shirley, What a great story! You go girl! I’m sure you are reading my mind right now, and know that I am thinking, “hmm… would they work with coconut milk?” haha. Also wondering if they would work with quinoa flakes. I may have to try that because I am currently out of oats. Anyway, yours are divine! XOXO, Kelly
Hey Kelly!–Thank you, my dear!! Read christina’s comment above … she’s already done the hard work for us! She used the coconut cream from a can of coconut milk and agave. I bet quinoa flakes would be great in place of oats. I really think that once one “takes the plunge” that it’s a very adaptable recipe.
Can’t wait to hear what combination you come up with! 
xoxo …
Shirley
Oh no, I happen to have ALL of the ingredients on hand. Must…forget…about…magic…oat…bars…! These are one of my favorite goodies (the gluten-y version) and I am excited that you have a GF version too!
Hi Alta–I’m wondering if you’ll resist the magic
or succumb, but make a healthier version like Christina and Kelly did. I’ll be waiting to hear. 
Shirley
These look really, really good Shirley. I like how you describe your ‘monkey brain” scenario. lol! I can’t tell you the amount of times I’ve done the same thing…And look what you manage to produce under pressure! I can see this becoming a go-to recipe: simple, real ingredients, and satisfying!
Hi Chelsey–Thanks, dear! Sometimes quieting the monkey brain seems like a full-time job, doesn’t it? That’s when I know I need some quiet time. I’ve become more adventurous in cooking/baking over the years and that experimentation has resulted in some great new recipes (with surprisingly few flops). Hope you’ll enjoy the recipe or your version of it!
Shirley
Done, and still licking my lips!
Thank you! Love, Kelly http://bit.ly/ceYG7k
Hey Kelly–Commented on your blog, but forgot to reply here. What an awesome job you did with your version of gf/cf/sf cookie bars!
Shirley
I love this idea. I have made regular magic bars many times, but have not since I have been gluten free. I am going to have to try this by adapting my magic bar recipe. Thank you!
Hi Lynn–So many former favorites can still be enjoyed gluten free … sometimes we just have to think about them differently. And, sometimes they turn out even better than the original, as is the case for this recipe IMHO. Can’t wait to see and read about your upcoming version!
Shirley
OMG these look like the most perfect candy. I have not been able to find gluten free oats yet, I wonder if I could use quinoa flakes if that would work ok too?
Hey Jenn–Thanks!
If you read the comments above, you’ll see that Kelly made an awesome gf/df/sf version using quinoa flakes instead of oats here. So you should be good to go! I’ll keep my fingers crossed … please report back.
Shirley
Your bars look delicious. I haven’t made these in a while, but I think now I’m might put them on my short list of things to make. Thanks for linking up.
Hi Linda–Thanks! They really are scrumptious. We have another birthday luncheon on Monday at work and I’m thinking that they were so well received last time, that I’ll make them again … or maybe a new variation.
Love Gluten-Free Wednesdays … thanks so much for hosting! 
Shirley
I have been trying to find a recipe that is good like a granola bar – but without a lot of fat.
I like this recipe, but I think I will try cooked GF steel oats with coconut oil to hold the crust together. I have been using a lot of almond meal instead of gf flours. I may use both oatmeals and some almond meal with the other ingredients.
I find things don’t set unless I freeze them…
Hi Nancy–Welcome to gfe! As I’m trying to eat dairy free all the time, I love your coconut oil idea.
I’m not sure about using cooked oats as I’m wondering if they’ll be too dry from being cooked twice in effect. I like the idea of oatmeal and almond meal. And, as far as freezing, I know that a lot of folks have to at least refrigerate when using coconut oil. All that said, I’ll really look forward to your version—keep us posted and best of luck! 
Shirley
These were wonderful! Other than the oats, butter, and milk, I simply sprinkled the rest of the toppings on, adding less than the recipe provided (so I can pretend they are “better” for me) and they turned out perfect. Crispy around the edges, creamy and chewy in the center. Perfect for my sugar fix (which is…always). I would love to try them with butterscotch chips–I imagine them tasting like oatmeal scotchies.
Hi Meghan–It looks like you are new here–welcome!
And, thanks so much for the feedback! I like your “better for you” variation … most of us need that sugar fix and a “better for us” variation. 
I agree on the idea of oatmeal scotchie bars; they would certainly be tasty! Just be sure to verify the gluten-free status of your butterscotch chips. Last I checked, the Nestle butterscotch chips were not gluten free (they contain barley).
Thanks so much for the great feedback! Please let us know if you find some gluten-free butterscotch chip and try the oatmeal scotchie version.
Shirley
Hershey’s butterscotch chips are gluten free, thank goodness! I will let you all know how they are
Hi again, Meghan–I thought I had heard that a while back, but couldn’t remember for sure. Thanks so much for confirming! Look forward to your future OSB report.
Shirley
I just made these bars but substituted boxed GF Brownie mix for the Oats. I cooked the brownies for 10 minutes then followed the rest of directions. They are AMAZING!!!!
Hi Traycie–It looks like you are new here—welcome to gfe!
I’m so excited that you were able to adapt my bars and had such wonderful results! Thanks for taking the time to share your success! Hope to see you here again, and hope that you will find more great recipes that you enjoy.
Shirley
My husband has been asking for these so I was happy to find this recipe. (People call them Hello Dolly Bars here for some reason.)I made them with GF quick cooking oats because that’s what I had and it worked fine. The look on his face when he took the first bit said it all. I took those he let out of his sight to a church potluck and they were happily eaten.
Hi Shannon–Yikes, I just found your comment … so sorry! I’m thrilled that you made your husband happy with these bars.
They’re one of our faves for sure. 
Now that you mention it, I think I have heard them called Hello Dolly bars. There are so many names for all of our favorites, it seems. It’s always fun to be reminded of the ones we don’t use ourselves. I’m happy that your hubby let you take some to the church potluck anyway.
Thanks for the review, Shannon! It’s much appreciated.
Shirley