Butterscotch chips contain artificial flavorings and trans fat–and are almost too sweet. Instead, we used sensible amounts of real butter and dark brown sugar to create an authentic butterscotch taste. Almonds add healthy fats and enhance the flavor of these delicious bars. 1/2 c old-fashioned rolled oats1/3 c all-purpose flour1/3 c whole wheat flour1/2 tsp baking powder1/4 tsp salt1/4 c + 2 Tbsp butter3/4 c + 2 Tbsp dark brown sugar1 large egg1 1/4 tsp vanilla extract1/2 c slivered almonds, divided

  1. Heat oven to 350 degrees F. Coat 8" x 8" baking pan with cooking spray and line bottom with foil, leaving a 2" overhang on 2 opposite sides. Spray again on foil.
  2. Put oats in food processor and pulse until finely ground (1/3 cup). Whisk together oats, flours, baking powder, and salt in small bowl. Set aside.
  3. Melt butter in small saucepan over low heat. Stir in sugar and bring to a boil. Reduce heat and cook, stirring, until smooth, 1 to 2 minutes. Pour into large bowl. Add egg, vanilla extract, and reserved dry ingredients and mix well. Fold in 1/4 cup of the almonds.
  4. Pour batter into prepared pan, spread evenly with spatula, and top with remaining 1/4 cup almonds. Bake until a wooden pick inserted off center comes out with a few crumbs but is not wet, 18 to 20 minutes.
  5. Cool in pan on rack 15 minutes. Lift out foil and cool completely on rack. Remove foil and cut into 16 bars. (Store in airtight container at room temperature for up to 3 days.) NUTRITION (per bar): 137 cal, 2 g pro, 18 g carb, 1 g fiber, 6.5 g fat, 3 g sat fat, 25 mg chol, 88 mg sodium Our solution has: 64% fewer calories76% less sat fat45% less sugarthan the original recipe Craving a change?Get a dessert makeover! E-mail your favorite dessert recipes to cook@prevention.com.