Fresh. Nutritious. Rich, but not overly sweet.
This recipe is a perfect way to sneak in a serving of fresh fruit and grains to your family, and the best part is it’s a piece of cake to make.
- 1 box Jiffy Oatmeal Cookie Mix
- 1 stick butter, softened
- 1/4-1/2 cup Fruit Preserve
- 1/4 cup granola
Preheat the oven to 350 degrees Farenheit.
In a bowl, blend together the room temperature butter and the Jiffy Oatmeal Cookie mix. In an ungreased 8 x 8 baking pan, press a little over half of the mixture into the bottom of the glass pan. Make sure to cover all open spaces with a thin layer.
Next add 1/4-1/2 cup of your favorite fruit preserve. I used Bumbleberry, a jar of Blackberries, Rhubard, Apples, Red Raspberries and sugar that my boss brought back for us all from a U-Pick fruit farm in Michigan.
Going back to your remaining half of the oatmeal and butter combination, stir in 1/4 cup of plain granola. Sprinkle the chunks on top of the fruit preserves. There will be open spaces, but scatter the topping as even as possible.
Cook in the preheated oven for 25-35 minutes or until the top is an inviting golden brown color. Let cool and cut into squares.
Much the same as coffee cake topping, the crunchy granola-oatmeal globs cook to an excellent, candied, grainy embellishment. Oozing out of the crevices of the granola topping is the fresh fruit preserve. It’s a healthier, tastier version of jelly with whole fruit pieces blended with sugar and pectin to make a jelly. The chunks of fruit characterize the texture of the bars with a slightly mushy, chewy chomp. At the very bottom, the oatmeal and butter create a solid base holding the whole dish together. Delicious, nutritious, and will have your family calling you ambitious.