P1200916 1 768x1024 Fruit n Oat Bars P1200924 1 813x1024 Fruit n Oat Bars P1200922 1 842x1024 Fruit n Oat Bars Oh man, do I love granola bars. Throughout my entire life, we’ve always had at least 3 different kinds of granola bars in the house. My mom would toss me a bar or two to stash in my backpack, car, or jacket pocket whenever I’d leave the house. It doesn’t even matter what flavor. I love them chewy, crunchy, and candy-like. If you can think of another word to describe them, I’ll like that kind too! Can’t get enough. I’m not entirely sure why either, since it’s not usually a food people crave…I guess I just have an addictive personality haha.

Anyway, despite my love for granola bars, I rarely make them from scratch. The texture always turns out so blah. But you guys know I’m always up for a challenge, so I’ve been idly fiddling around with a recipe for the last month. The other day I finally came up with a flavor combo that I think you guys will love. Trust me, my family already wants to gobble up every last bar (I had to hide a few just so I could snap pictures of them in daylight!).

This recipe is filled with oats, two kinds of nuts, and delicious swirl of raspberry jam rippling through its center. The raspberry keeps it so moist while other parts of the bar get amazingly crisp…especially the slivered almonds. It’s a great, chewy bar. This recipe has just enough sweetness to make it seem like a treat, while also remaining savory enough to eat for breakfast (which is great, cause I’ve personally never enjoyed a pile sugar before wiping the crust out of my eyes in the morning haha). So yeah…that’s all I have to say for today sooooo enjoy! :)

**I’ve also made this recipe with cherry jam…and have a feeling that blueberry would be great too. Try it with you favorite fruit and let me know how it turns out!**

 

1 cup flour

1/2 cup wheat germ

1 1/4 teaspoon ground flax

1 teaspoon baking powder

1/2 teaspoon salt

1 3/4 stick butter (cubed and COLD!!!)

1 1/2 cup rolled oats

1 cup dark brown sugar

1/3 cup almonds (slivered)

1/4 cup walnuts (chopped)

10-12 oz raspberry jam

 

Preheat oven to 350 degrees Fahrenheit.

Add the flour, wheat germ, flax, baking powder, and salt into a food processor. Pulse a few times to mix it all together. Add in the cold, cubed butter 1/2 stick at a time and pulse until the mixture resembles coarse breadcrumbs (or wet sand). Pour into a bowl.

Add the rolled oats and brown sugar to the flour mixture. Mix until thoroughly combined. Stir in the almonds and walnuts.

In a greased (or parchment paper lined) 9×13 in pan, add half of the oat mixture. Spread out in an even layer. Gently spread the jam on this layer (if your jam isn’t “loose” and spreadable, stick it into the microwave for a few seconds to warm it up. Warm jam spreads easier!). Cover jam with the other half of the oat mixture. Lightly pat down.

Bake for 45 minutes, or until lightly golden and set. Cool completely before cutting (feel free to make this at night and cut in the morning). Enjoy!

 

 

 

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