This weekend, we’re celebrating a very special man’s 87th birthday. And thanks to a sneak peek at Gesine Bullock-Prado’s upcoming cookbook, we’re celebrating with an oatmeal squares recipe. It’s the perfect blend of sweet, chocolatey goodness (we do love a good chocolate cookie recipe here at Pretty!) and a little seasonal rebellion—because sometimes, August deserves a cozy dessert too.

Celebrating Uncle Bruce with an Oatmeal Squares Recipe

In our family, certain desserts belong to certain people. If there’s a red velvet cake on the table, you know Aunt Betty made it—probably the same way she’s been making it for decades, and probably with the same unmatched magic that’s made her a legend in our kitchen conversations.

So when it came time to plan Uncle Bruce’s birthday dessert, the obvious choice would have been Aunt Betty’s caramel cake. But she’d already called dibs. And no one—no one—competes with Aunt Betty’s cakes.

That left me looking for something equally celebratory but different enough to earn a place on the same table without feeling like it was trying too hard. That’s when a certain cookbook galley landed in my inbox: My Harvest Kitchen by Gesine Bullock-Prado. Even the title feels like a hug. You can pre-order your copy here so it’s waiting in your kitchen the moment it’s released. (Note: Pretty may earn a small commission if you make a purchase through our Amazon links.)

---

Why This Dessert Works for Any Season

Technically, this oatmeal square recipe leans toward cooler weather treats. They’re chewy, with layers of chocolate and oats that taste like they were made for chilly evenings and mugs of tea. But when it’s your uncle’s 87th birthday, the calendar doesn’t matter. These bars feel like something a favorite aunt might sneak you when no one’s looking—perfect for a beloved uncle who deserves something homemade, heartfelt, and a little nostalgic.

---

A Sneak Peek from My Harvest Kitchen

Like the rest of My Harvest Kitchen, this oatmeal squares recipe is about savoring what you have. It’s also about laughing at the mishaps and finding joy in baking for the people you love. Whether you’re a dedicated gardener, an enthusiastic farmers’ market shopper, or simply someone who enjoys a good chocolate dessert any time of year, this cookbook belongs in your kitchen.

Here’s to seasonal sweets (even out of season), imperfect harvests, and the people who make them worth celebrating.

So thank you for the sneak peek, Gesine—and happy birthday, Uncle Bruce. You’re the best reason I’ve had all week to preheat the oven.

Love, Ginger

---

The Recipe

TANTE ERIKA’S CREAMY CHOCOLATE OATMEAL SQUARES
Serves 16
2 ½ cups/300 grams unbleached all-purpose flour
2 cups/178 grams old fashioned (not quick cook) rolled oats
1 ½ cups/319 grams light brown sugar, firmly packed
8 ounces/226 grams unsalted butter, softened
1 teaspoon baking soda
½ teaspoon fine sea salt

For the filling
2 cups/340 grams bittersweet chocolate chips (I use Guittard)
14 ounces sweetened condensed milk
1 ounce/28 grams unsalted butter, softened
2 teaspoons vanilla bean paste
½ teaspoon fine sea salt

Preheat oven to 350ºF. Line a half sheet pan with parchment. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine oats, flour, brown sugar, baking soda, and salt. Give a quick mix to combine and then add the butter. Mix on low speed until the mixture starts to get crumbly. Sprinkle 4 cups of the oat mixture into the prepared pan and, using your hands, press into an even layer in the pan. Set aside.

In a saucepan, add the chocolate, sweetened condensed milk, butter, and salt. Stir over low heat until the butter and chocolate have completely melted and the mixture is combined. Take from the heat and stir in the vanilla.

Immediately pour the filling mixture over the prepared crust in the sheet pan, using a small offset spatula to even out the mixture. Work quickly.

Crumble the remaining oat mixture evenly over the filling and bake for 25-30 minutes or until the topping is golden brown. Cool and cut into squares. Store in an airtight container up to a month.

(Excerpted from My Harvest Kitchen: A Celebration of Seasonal Cooking and Homesteading
Copyright @ 2025 by Gesine Bullock-Prado, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.)