Wow, it’s been a long time. Way back to August, right after school started. What happened to September and October? That’s a very good question. I’m not sure about September, but October was fondly dubbed “The Month of Lisa,” by my family. It was my birthday month. A BIG birthday month, and my peeps surprised me with a long weekend in southern Utah in St. George and Zion National Park. My oldest niece lives in Utah and she drove down to spend the weekend with us. So grateful for her and for my husband and daughter. They made it a really fun birthday.
If that wasn’t enough, I took a week and headed back to our house in Michigan…by myself! It was a week of work, for the most part, gardening, doing some weatherizing projects before closing up the house for winter, and knocking around with some great friends enjoying the fall color, good food, wine, etc. It finally culminated in a birthday celebration I shared with the son of some friends of ours who shares the same birthday. He was game to do a combined party, so they came for dinner, cake, ice cream, and a quiet evening where he turned 10, and I turned…well…let’s just say it was a BIG birthday.
So, before I head off to the post office to mail my AARP membership application (ha ha), I thought I’d at least share a recipe. These are really delicious fruit bars, perfect for lunch snacks, after school treats, or with a cup of coffee in the morning. Unlike my last attempt at a granola-type bar (which I ended up using as crushed granola over yogurt), they held together really well. They’re still flaky because of the crumble crust (and I probably could have pressed the top layer a little more firmly), but didn’t fall apart when eaten.
They’re not too sweet and I used Smucker’s Simply Fruit fruit spread, which has no added sugar, unlike typical preserves or jam. Whole wheat flour and whole rolled oats keep them in the realm of “minimally processed.” Will definitely make these again. Enjoy!!
Whole Grain Fruit Bars (recipe courtesy Two Peas And Their Pod)
- 1 1/2 c whole wheat flour
- 1 1/2 c rolled oats (not instant)
- 1/2 c brown sugar
- 1 tsp salt
- 3/4 c cold, unsalted butter
- 2 Tbsp ice-cold water
- 3/4 c fruit preserves or jam (your choice, I used strawberry)
- 9×13 baking pan
- parchment paper
- Pre-heat oven to 350° F.
- Combine first four ingredients (in food processor or mixing bowl) and mix well, making sure brown sugar doesn’t have any lumps. (If using food processor, pulse for about 30 seconds.
- With pastry blender or two knives, cut in cold, unsalted butter and ice-cold water until dough just holds together.
- Line 9×13 baking pan with parchment paper and spray with non-stick cooking spray. Dividing dough in about half, press half firmly into bottom of pan.
- Spread jam or fruit preserves evenly over pressed dough.
- Sprinkle remaining dough over top of jam, pressing down very gently.
- Bake for 45 minutes or until golden brown.
- Cool completely before cutting.