Ingredients
- 1 cup rolled oats
- 1 cup buttermilk
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup caramel sauce (store-bought or homemade)
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Whisk
- 9×13 inch baking pan
- Rubber spatula
- Saucepan (for caramel, if making homemade)
- Oven
Step-by-Step Instructions
First, let’s set the mood in my kitchen by preheating the oven to 350°F (175°C). While that’s warming up, I soak the rolled oats in the buttermilk for about 30 minutes. This step makes the oats soft and chewy, and I love how the smell of buttermilk fills the air as I wait. Once that’s done, I grab a large bowl and cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. It takes a few minutes of good mixing, but I promise that butter and sugar mixture is pure magic! (See the next page below to continue steps…)