Try this Baked Biscoff Oatmeal recipe, or contribute your own.
- Carbohydrate 4.074841111067 g
- Cholesterol 0.886111111468976 mg
- Fat 0.602830833478635 g
- Fiber 0.280172913703653 g
- Protein 0.879101597197862 g
- Saturated Fat 0.282261597302633 g
- Serving Size 1 1 square (20g)
- Sodium 613.889668332923 mg
- Sugar 3.79466819736334 g
- Trans Fat 0.0751912569653034 g
- Calories 25 calories
Step-by-step
- Whisk together the sugar, milk, egg, and Biscoff.
- Sift together the dry ingredients and slowy add to the milk mixture until thoroughly combined.
- Spread into greased 9x13 pan and bake for 20 minutes, or until edges are golden brown.
- Slice and serve warm with banana slices and chocolate chips.
- Makes 24 squares.
Is it ready yet? That query usually arises right around the fifteen-minute mark when the surface looks deceivingly wet. Visual assessment remains the primary indicator for this specific pan bake since thermometers offer little utility in dense starch matrices. Watch the edges rather than the center. When the perimeter pulls slightly away from the metal walls and turns a deep golden brown, transfer the pan to a wire rack. Sift the baking powder and cinnamon thoroughly into the quick oats to distribute the leavening evenly throughout the batter. If the spread is too viscous to whisk smoothly with the milk and egg, warm the Biscoff in a microwave-safe bowl for twenty seconds to loosen its texture before combining. This preparation yields twenty-four distinct portions that handle storage well. Leftovers keep inside an airtight container at room temperature for up to three days, or inside the refrigerator for five days. Individual squares freeze successfully for up to two months when wrapped tightly in plastic and stored within a freezer bag. Reheat refrigerated squares in a 350 degree Fahrenheit oven for eight minutes, or microwave a single portion on high for thirty seconds until warmed through.
