Oatmeal bar base:

Combine all dry ingredients. Break softened butter into pieces, work into dry until one dough ball forms. Line a 13x9 with foil and spray foil. Bake at 350 for 40.

Optional: break final dough ball into two equal amounts. Layer one ball in pan, add choice of jam, preserve, or fruit compote blend, then layer final dough on top.
Optional: add dried fruit pieces or raisins to dough after completely working in butter.
Optional: add coconut, nuts, or other large grains (up to 1/2 c) to dry ingredients. Compensate with total butter of 3/4-1 cup.
Optional: add plain vanilla yogurt to layer as in option 1 for moist yogurt flavor, for a hard yogurt coating, combine 1 c Greek yogurt and 1/2 cup powder sugar to double broiler to heat. Add 1 tb of gelatin and let cool. Add to oatmeal bar halfway through cooking. For silkier, chocolate option, add soy lecithin instead of gelatin when hot, and whip to peaks when cool. Add agar and top the oatmeal bars after cooking, whi

Apricot almond compote:

Place all ingredients in pot and simmer. Allow almonds to hydrate, approx 30 minutes. Add more water if it cooks down too much. Blend, in small batches, in blender to create purée. Optional, Continue to cook down on stove to desired viscosity. Optional, add coconut and yogurt to bar.

Lemon pineapple hibiscus:

Steep lemon zest, hibiscus, and vanilla in cream for an hour without reducing. Strain, pitch 1 tablespoon regular yogurt or yogurt culture. Let culture overnight. Proceed to make the optional yogurt frosting for oatmeal bars with soy lecithin, then make oatmeal bars. Add pineapple tidbits to dough and then bake. Add yogurt frosting to top.