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| Tahini oatmeal squares are school-friendly & delicious. |
As a child I’d come home from school to fresh-baked cookies and muffins cooling on the counter, and dessert always consisted of something homemade.
Have I mentioned that I have six siblings?
I was an adult before I understood how much work it took to keep us fed. (Mom would sometimes vacuum at midnight and now I know why. There just wasn’t time in the day. )
Mom’s dear friend, and sister-in-law, Ann lived just up the hill from us and she had her own tribe to feed (11 kids) so between the two of them they gathered recipes meant to feed an army. That’s why this recipe made the cut – it makes a 9”x13” pan of squares.
If you have allergies in your house or you want to make these for school lunches I came up with this school-friendly version that replaces the peanut butter in the original recipe with tahini, which is how I make them now for my kids. I also use whole wheat or spelt flour and good old fashioned rolled oats.
Tahini oat squares
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2/3 cup soft butter
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¾ cup tahini (or 1 cup peanut butter)
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2 eggs
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1/3 cup white sugar
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2/3 cup brown sugar
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2 tsp vanilla
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1 cup spelt, kamut or whole wheat flour
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1 cup old fashioned rolled oats
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1 ½ tsp baking powder
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¼ tsp baking soda
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½ tsp salt (optional)
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In a medium bowl cream the butter and peanut butter (or tahini). Add the eggs and mix well. Mix in both sugars and beat. Add the vanilla.
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In a separate bowl combine the flour, oats, baking powder, baking soda and salt (if using). Add these dry ingredients to the creamed mixture and mix well.
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Spread in a 9”x13” pan that has been greased or lined with parchment paper.
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Bake at 350 F for 25-30 minutes.
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Cool in pan then cut into squares.
