These are very similar to the Nutrigrain Cereal Bars (actually, I think they are MUCH better).
This below is the recipe from this website My modifications are below.
By: BaylorMom on 7/22/2003 11:12:49 AM
Here is our favorite! It is very similar to nutri-grain
bars. They also freeze well. I just make them and what we don't eat we freeze
for another time! I have always doubled the recipe. I buy a 32 oz. jar of
preserves so this makes it easy. I use my Pampered Chef Bar pan to make the
double batch in (don't know the size, but that should give you an idea of the
size, I hope.) This pan works well, but it always goes over a little and some
gets in the bottom of the oven!! So, if you don't like that you might want to
use a bigger pan. I don't mind b/c it is not a lot.
Fruit and Grain Bars
1 Cup Butter or Margarine -- Softened
1 Cup Brown Sugar
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Strawberry Preserves -- * See Note
1 Teaspoon Almond Extract
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite).
Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.
I used 1 Cup of Almond Flour and 1 Cup of Brown Rice flour instead of the regular flours.
I used Splenda Brown Sugar isntead of regular brown sugar.
Instead of Oats, I used Quinoa Flakes.
Since I was using almond flour, I put in vanilla extract instead of almond extract.
I did not have any preserves, so I used my own concoction-- blended/chopped strawberries and blueberries, with a little lemon juice, and splenda.
It came out more or less like a cobbler when it was still warm...but after it cooked and I put it in the refrigerator, it was more like a cereal bar or cookie. Really delicious, and even if you make it low carb and gluten free like I did, even "regular" people will love it.
You definitely don't want to skip the part about greasing the pan because otherwise it will really stick and be difficult to cut into bars. Make sure it cools down all the way when you slice it.
The way I made it was somewhat low-carb...I am going to try it with some other types of flours, and sugar free preserves, to see if I can make it even lower in carbs.
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