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Wednesday, March 21, 2012

Homemade Fruit Breakfast Bars

Update: I made a second batch this morning and got a picture!
These ones are made with my canned apple pie filling.
Recipe Credit:
This recipe comes from Family Fun Magazine, August 2009 issue.
I am reposting the original recipe, which can be found here.

"This hearty bar is easily handheld for breakfast on the go. We used berries in our version, but it's equally tasty with peeled and chopped peaches, nectarines or plums."

Awhile back I tore pages from my collection of magazines of things I may like to try. This recipe was one of them but I have never made it... mostly due to the fact that it was called Oatmeal Berry Breakfast Bars and I never have fresh berries in my kitchen! Then I read the above quote at the top of the recipe and was super excited to try it with my Canned Peaches! All the ingredients are staples you will have in your pantry and if you have canned peaches... well it will feel like you are getting a bunch of Fruit Bars for free!

**My hubby ate these up so quick, I couldn't get a picture of my Peach Bars, but you can see what another version looks like in the above photo.**

For the crust and toppings, you will need:
1 cup flour
3/4 cup brown sugar, firmly packed
1/2 tsp salt
1/2 cup unsalted butter, cold and cut into small cubes [I had salted butter, so I just used less salt!]
2 1/2 cups quick-cook oats
2 Tbsp apple or orange juice [I had neither, but I did have a fresh orange that I just squeezed into the bowl!]

For the filling:
1/4 cup brown sugar, firmly packed
2 Tbsp flour
Pinch of salt
3 1/2 cups fresh fruit [peaches]
1 Tbsp lemon juice

Heat your oven to 375 degrees. Grease a 9x13 pan. Add the flour, brown sugar and salt to your food processor and pulse a few times to combine. Then add the butter and pulse some more to form coarse crumbs. Add the oats and pulse 2-3 more times to combine. Remove 1 1/2 cups of this mixture and set it aside (for the topping). Add the juice to the remaining amount that is in the food processor. And pulse until moistened. Dump it into the pan and press firmly and evenly with your fingers. For the filling, whisk together the sugar, flour and salt, then add the fruit and juice and toss until the fruit is coated. Distribute over the crust. Sprinkle the reserved mixture on top and bake until the top is golden brown--about 35 to 40 minutes. Cool the pan on a wire rack for 2 hours and then cut it into 16 bars. Store in the refrigerator in an air-tight container.

Grab a breakfast on the go or send one with hubby!

2 comments:

Anonymous said...

Looks great Nat! I may try a gluten free version of this as I have LOADS of apple pie filling from last fall.
Jordan

Anonymous said...

nice idea..thanks for sharing....