Canadian Oatmeal Crisps: Canadian Oatmeal Crispy Squares, from the 1968 Encyclopedia of World Cookery.; Canada; sixties; 1960s; cookies; sesame; oatmeal; candy; recipe; gluten-free baked goods

These are very difficult to make for one reason only: I enjoy them so much it is very difficult to wait until they’re ready. If you try to remove the squares from the pan before they cool completely, they will crumble. Which is fine if you want some cereal, but they’re neither crispy nor squares at that point.

The sesame seeds are technically optional, but I never leave them out.

I don’t know what makes these Canadian. They are in the Canadian section of Elizabeth Campbell’s wonderful Encyclopedia of World Cookery, however.

Also technically true: these are gluten free, which is part of why you have to wait about an hour to remove them.

Drop in again soon for another vintage recipe! I’ll have a different recipe every Sunday afternoon throughout the year. Keep an eye on this page or subscribe to the RSS feed for further details. You can also browse past featured Club recipes as well as some of the vintage promotional cookbooks I’ve used as sources. And I collect many of these recipes in A Traveling Man’s Cookery Book.

Recipe blogging:

Originals:

Inspirations:

Archives:

This is what enjoying life is all about. To be together. Food, family, friends. Wine. — Jacques Pépin (Heart & Soul: Fete Des Boules)