Old-Fashioned Oatmeal Brownies


January is National Oatmeal Month! Are you wondering why? It’s one of the coldest months of the year! More oatmeal is eaten in January than any other month. I’ll be posting a fee recipes during the remainder of the month. Do you have an extraordinary chocolate + oats recipe? Let me know!!

So, What’s so great about oatmeal? Just like our true love, chocolate, oats have loads of healthy benefits.

One half cup of oats has:
-vitamin E (6% of the Daily Value)
-vitamin B1 (26% Daily Value)
-magnesium (21% Daily Value)
-selenium (25% Daily Value)
-3 to 4 grams of fiber (at least one gram of which is soluble fiber

Recent studies suggest eating oats and oatmeal may:
-Reduce the risk for elevated blood pressure, type 2 diabetes and weight gain
-Provide favorable changes physically to LDL particles which would make them less susceptible to oxidation (and therefore less likely to contribute to dhardening of the arteries)
-Supply unique compounds that may lead to reducing early hardening of the arteries.
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SOURCE: webmd.com

Not sure how to celebrate??? Here’s a yummy oatmeal brownie recipe from BettyCrocker.com

Ingredients

2 1/2 cups quick-cooking or regular oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted
4 oz unsweetened baking chocolate
2/3 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Directions

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.

Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.

Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turnes golden brown (do not overbake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

For serving ideas, how-to videos, user reviews and more, visit BettyCrocker.com

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Photo courtesy of BettyCrocker.com.

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