Quaker Oatmeal Squares is a baked whole grain breakfast cereal sweetened with brown sugar and molasses. While it contains no seed oils, it does include maltodextrin and artificial preservatives (tocopherols) plus vague 'natural flavor.' The DIY version eliminates these processed additives while using certified organic whole grains and real vanilla extract for superior nutrition and taste.
Based on: Oatmeal Squares Brown Sugar
· Makes approximately 32 servings
· Serving: 1 cup (56g)
Why This Recipe is Seed Oil Free
Commercial Oatmeal Squares Brown Sugar from Quaker often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Oatmeal Squares Brown Sugar may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides malty sweetness and helps bind the ingredients during baking
Redmond Real Salt
8g (about 1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances flavors and provides essential minerals without anti-caking agents
Aluminum-free baking soda
6g (about 1 teaspoon) · Bob's Red Mill Baking Soda
Creates the light, crispy texture by providing gentle leavening during baking
Pure vanilla extract
15ml (about 1 tablespoon) · Simply Organic Pure Vanilla Extract
Replaces the vague 'natural flavor' with real vanilla for authentic taste
Filtered water
120ml (about 1/2 cup) · Filtered tap water or spring water
Binds the ingredients into a workable dough for shaping and baking
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. In a large mixing bowl, whisk together the oat flour (900g), whole wheat flour (300g), coconut sugar (200g), brown sugar (150g), salt (8g), and baking soda (6g) until evenly combined. This dry mixing is crucial - spend 2-3 minutes whisking to ensure the baking soda distributes evenly, as clumps will create uneven texture.
Step 2. In a separate bowl, combine the blackstrap molasses (80g), barley malt syrup (60g), vanilla extract (15ml), and filtered water (120ml). Whisk vigorously for 1-2 minutes until the molasses is fully dissolved - it should look smooth without any thick streaks. The mixture will be quite thick and sticky, which is correct.
Step 3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a cohesive dough forms. The dough should hold together when pressed but not be overly wet. If it seems too dry and crumbly, add water 1 tablespoon at a time. If too sticky, add a bit more oat flour. Knead the dough in the bowl for 30-60 seconds to develop slight elasticity.
Step 4. Divide the dough in half. On each parchment-lined baking sheet, press half the dough into a rectangle approximately 12x8 inches and 1/4 inch thick. Use a rolling pin or your hands to ensure even thickness - uneven areas will bake at different rates. The edges should be clean and straight for uniform square cutting later.
Step 5. Using a sharp knife or pizza cutter, score the dough into 1-inch squares without cutting completely through to the parchment. You should have about 96 small squares per sheet. This pre-scoring is essential for clean separation after baking and prevents cracking.
Step 6. Bake for 25-30 minutes, rotating the pans halfway through, until the squares are golden brown and sound hollow when tapped with a knife. The edges should be crispy and the centers should spring back lightly when pressed. If they seem soft, bake 5 more minutes. Remove from oven and let cool on the baking sheets for 10 minutes.
Step 7. Once cooled, carefully break along the scored lines to separate into individual squares. Spread the squares on the baking sheets in a single layer and return to the oven for 10-15 minutes more to crisp up completely. They should be crunchy throughout and make a satisfying snap when broken.
Step 8. Cool completely on wire racks before storing. The squares should be crispy throughout and have a golden-brown color. Store in an airtight container for up to 2 weeks. Serve with cold milk or your favorite plant-based alternative. Use about 1 cup (56g) per serving, which equals roughly 16-18 small squares.
Storage
Store in an airtight container at room temperature for up to 2 weeks. If squares lose crispness, spread on baking sheet and re-crisp in 250°F oven for 5-10 minutes. Do not refrigerate as moisture will make them soggy. For longer storage, freeze in portions for up to 3 months.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.45
Savings40%
Higher upfront ingredient cost due to organic quality, but significant per-serving savings. Bulk buying reduces cost per batch over time, and you control every ingredient for superior nutrition.