Homemade Nutri-Grain Bars
Though not as portable, these bars are a great alternative to store-bought cereal bars. This is one of my kids' very favorite after-school snacks. I love them with my coffee in the morning as well.
Though not as portable, these bars are a great alternative to store-bought cereal bars. This is one of my kids' very favorite after-school snacks. I love them with my coffee in the morning as well.
- Carbohydrate 42.3952407730081 g
- Cholesterol 42.2921875093735 mg
- Fat 16.9979776575559 g
- Fiber 1.69543093513419 g
- Protein 3.38015214297077 g
- Saturated Fat 10.2807520830961 g
- Serving Size 1 1 Serving (70g)
- Sodium 121.062738068536 mg
- Sugar 40.6998098378739 g
- Trans Fat 1.28431635355265 g
- Calories 329 calories
Step-by-step
- Preheat oven to 350(F).
- In a large mixing bowl mix beat butter and brown sugar together with an electric mixer on medium speed for 3-4 minutes or until well mixed.
- In another bowl combine flour, oats, and baking soda.
- Add flour mixture to sugar mixture, mix on low speed until crumbly.
- Spread two thirds of the oat mixture into the bottom of an ungreased 13 by 9 inch baking pan.
- Press down firmly.
- Puree the cherry filling with an electric blender or a food processor until smooth.
- Pour pureed cherry filling into a medium saucepan.
- Combine granulated sugar and cornstarch; stir into cherry filling.
- Cook stirring frequently, over medium low heat until mixture is thickened and bubbly.
- Stir in almond extract.
- Pour cherry mixture over over oat layer; spread evenly.
- Top with remaining oat mixture.
- Bake 30 minutes or until golden brown.
- Let cool before cutting into bars.
Operating without specialized commercial bakery machinery requires utilizing standard home kitchen equipment like a 13 by 9 inch baking pan to achieve structural integrity in soft-baked grain bars. Pressing precisely two-thirds of the dry mixture firmly into the bottom creates a dense structural foundation that prevents the fruit layer from bleeding through to the metal surface. Blending canned cherry filling transforms whole fruit into a uniform puree, while combining granulated sugar and cornstarch thickens the moisture content over medium-low heat before baking.
Ingredient Adjustments and Flour Chemistry
Substituting old-fashioned oats for quick oats alters the final chew of the crust, as rolled grains retain more distinct structural integrity during mixing. Measuring all-purpose flour by weight rather than volume prevents excess compaction, maintaining the proper 2 cups proportion relative to the 2 teaspoons of baking soda. Softened butter creamed with firmly packed brown sugar for 3 to 4 minutes incorporates micro-air pockets essential for a tender crumb instead of a dense cookie-like barrier.
- Bake at 350 degrees Fahrenheit for 30 minutes until the edges turn golden brown.
- Allow the pan to cool completely before slicing to let the cornstarch set fully.
- Store leftovers in an airtight container at room temperature for up to five days.
