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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I've adapted this recipe from a bar cookie recipe called Raisin Mumbles. I use this for homemade breakfast bars. The recipe has a cooked fruit filling but you can substitute canned pie filling. As with most recipes pretty much everything in here is interchangeable to your personal preferences or what you have on hand. When I have wheat germ on hand I exchange some of the almond for wheat germ. Ingredients:
2 cups raisins |
1/2 cup splenda sugar substitute |
2 tablespoons cornstarch |
3/4 cup water |
1/4 cup butter |
1/4 cup yogurt |
1/4 cup unsweetened applesauce |
1/2 cup splenda sugar substitute |
1/2 cup brown sugar |
1 cup whole wheat flour |
3/4 cup ground almonds |
1/4 cup ground flax seeds |
1/2 teaspoon baking soda |
1 1/2 cups rolled oats |
1 egg |
Directions:
1. Heat oven to 400F & grease a 9 x13 baking pan.
2. Place filling ingredients in medium saucepan. Cook over low heat, stirring constantly, until thick. Remove from heat.
3. In a large bowl mix all crumb ingredients just until combined.
4. Press half the crumb mixture into pan (I usually put a piece of plastic wrap loosely over & then press out with hands).
5. Spread filling over base.
6. Drop remaining crumb mixture by teaspoon over filling.
7. Bake for 20-30 minutes until just beginning to get golden on top.
8. Cool.
9. Cut into bars & enjoy.
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