Chewin'

the News

July/August 2003

Fruit and Oat Bars

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Makes:	16 bars	32 bars	48 bars	64 bars	80 bars	96 bars
Ingredients:
Oil	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Applesauce, unsweetened	2/3 C.	1 1/3 C.	2 C.	2 2/3 C.	3 1/3 C.	4 C.
Sugar	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Brown sugar	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Baking powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Baking soda	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Flour	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour, whole wheat	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Oats	1 1/2 C.	3 C.	4 1/2 C.	6 C.	7 1/2 C.	9 C.
Fruit preserves	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Water	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.

Assembly Directions:
Preheat oven to 350 degrees. Combine oil and applesauce in mixing bowl. Add sugars and mix thoroughly. Add baking powder, baking soda, flours, and oats. Mix well. Coat a 9 x 13 pan with cooking spray. Divide dough in half. Press half of the oatmeal mixture into the bottom of the pan. In a separate bowl, mix the fruit preserves and the water until smooth. Spread fruit preserve mixture on top of oatmeal crust. Crumble remaining oatmeal mixture over top of the fruit preserves. Bake at 350 degrees for 30 minutes or until lightly browned.

Freezing and Cooking Directions:
To freeze: Cool completely and cut into 16 bars. The bars can be frozen in the pan, stacked in a rigid freezer container in-between layers of wax paper, or frozen individually in zipper snack bags. Seal, label and freeze.

To serve:

If not individually packaged, place frozen bar in a snack size container or zipper bag. Bar will thaw before lunch time.

Comments:
These are really good warm! My family loves to eat these for lunch and as an after school snack. Raspberry, peach, strawberry and apple butter are our favorites.
 

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