Tag Archives: Granola

Fruit Preserves Granola Bars

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.

You’ll need:

  • 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.image

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.


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Danielle passed along this healthy recipe to me after I snuck my hand into the package she was sending to her boy”friend” just to get another taste of this crunchy adoration.  I demanded the recipe only to find out it is quite easy to make.

In a saucepan combine the wet ingredients: butter, peanut butter, honey, vanilla extract, and sugar until they are well melted and melded together.  In a large mixing bowl combine the dry ingredients: nuts (I chose to just buy mixed nuts as they were the cheapest, but the actual recipe calls for a cup of almonds and a cup of pecans), granola, rice krispies, and wheat germ or bran.  Pour the wet ingredients over the dry ingredients and coat them together.  You can then either drop the mixture in clumps on an ungreased baking sheet or spread them evenly over the pan and cook until the edges are brown.  Cook at 270 degrees.


These treasures will have you full in a flash, which is perfect for a quick breakfast or snack on the go.  I was making myself more sriracha popcorn (which by the way makes your eyes water from heating the chili peppers inside).  They have just the right amount of nuttiness from the mixed nuts (better with almonds and peacans). The sweetness from the honey is just right, not too much like sugar, but perfect blend with the peanut butter.  These aren’t too crunchy where your teeth break like some granola’s.  I’ve been eating it for breakfast for the past two weeks.


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Filed under Breakfast, Food