Fresh butter has a new, simple recipe in I Can’t Believe It’s Not Butter!®. The original packaging has been given a makeover, but what’s inside has been tweaked as well. You know that you’re a baker if you get excited about butter, right? The new I Can’t Believe It’s Not Butter is creamy and delicious as well as being incredibly versatile enough to use in everything from on toast (straight out of the fridge, no need to wait for the spread to soften), to making your eggs extra fluffy, to vegetables and of course, desserts! It can be used for spreading, topping, sauteing, cooking or baking – like in this Oatmeal Craisin Bars recipe I made last week!
The new buttery spread is made of a blend of oils, purified water, and a pinch of salt. I appreciate being able to pronounce everything on the label, but even more so, I enjoy the taste! It’s important to have a simple recipe, but it has to taste good.
This new I Can’t Believe It’s Not Butter recipe is offered in the Original, Light, and Olive Oil varieties. It’s entirely free of artificial preservatives, the blend of oils are plant-based, and is a fantastic source of both monounsaturated and polyunsaturated fatty acids and omega-3 ALA! Unilever spreads like I Can’t Believe It’s Not Butter provide good fats while containing 0g trans fat per serving, no cholesterol and no partially hydrogenated vegetable oils. The new spread boasts 40% fewer calories and 70% less saturated fat than butter, so it’s a great healthy alternative when a recipe calls for butter. With the holiday baking season in full swing, that is definitely a good thing!
The new I Can’t Believe It’s Not Butter!® is the first spread from Unilever in the U.S. to be made from non-GMO sourced ingredients, which I was really happy to hear about!
The new, simple I Can’t Believe It’s Not Butter recipe hit the shelves of grocery stores nationwide in October and average about $3.09. It’s still available in your favorite forms as well, be it spread, stick, or spray. I prefer the spread version because it is the easiest for everyday use, like buttering toast and using in recipes (no need to melt butter!).
I am a big fan of oatmeal raisin cookies and I am always trying to find ways to spice them up a bit. I decided to try the new I Can’t Believe It’s Not Butter by baking up this Oatmeal Raisin Snack Bars recipe and it was so good!
It was so good, in fact, that I made it again a few days later, but substituted Craisins (dried, lightly sweetened cranberries) in the place of raisins. They were just as delicious! I think this twist on the recipe makes for a great seasonal snack, don’t you?
Oatmeal Craisin Bars Recipe
- 2 cups all-purpose flour
- 2 cups uncooked old fashioned oats [or quick-cooking oats]
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 1 cup I Can't Believe It's Not Butter!® Spread
- 1 cup firmly packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups Craisins
- Preheat oven to 350°. Spray 13 x 9-inch baking pan with no-stick cooking spray; set aside.
- Combine flour, oats, baking soda, salt and cinnamon in medium bowl; set aside.
- Beat I Can't Believe It's Not Butter!® Spread with sugars in large bowl with electric mixer on low speed until creamy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture on slow speed just until blended. Stir in raisins. Evenly spread into prepared pan.
- Bake 35 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool completely on wire rack. Cut into 32 bars.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.