Nutri-grain do over

I had this recipe and the two cookie recipes all typed out and ready to go earlier in the week.  Then my 10 month old decided that my SD card adapter for the computer was his next task for destruction and I didn’t have any photos to go with my posts.  Matt brought me a new adapter the other night, but things have been super hectic this week in our house so I am just now sitting down to publish my work from the week… 11 pm on a Saturday night.  Now, I told you that story but have no photos to show for my efforts on this recipe.  I have made these bars 7 times in the last month, tweaking the recipe a little more each time.  One would think that as much as I’ve made it, I’d have something to show from at least one of the tries, right?  Nope.  It gets eaten far too quickly!

Breakfast is a real challenge for me.  I don’t like it.  It takes up entirely too much of my valuable productive time in the morning and I totally resent it.  However, Liam is a huge fan.  In fact, it’s his biggest meal of the day followed by dinner.  Now that he is eating essentially 100% table foods, sitting down to eat with him makes breakfast a little less burdensome.  I just can’t get into pureed avocado in the morning, although I am in the process of a post on all the things I’ve learned with the pureeing and feeding of homemade baby food.

Anyway, I found this recipe on another blog and posted about it on my old blog.  I’ve since adapted it further so that it’s healthier and has less sugar… I’m not about to set something with lots of sugar in front of a already very busy little guy!  Liam loves this.  I can’t break the bars up fast enough for him!  I started out cutting it into little bit size pieces, but he is now adept enough with feeding himself, that I cut it into slices and he mashes it into his mouth.  I’m a huge fan as well, but I’m far neater when I eat.

Breakfast Crumb Bars

  • 1 c. flour
  • 1/2 c. wheat germ
  • 1/2 c. packed brown sugar
  • 1 1/2 c. oats
  • 3/4 tsp. salt
  • 1/2 tsp.baking powder
  • 1/2 tsp. cinnamon
  • 1 1/2 sticks butter, cut into pieces

These ingredients form your crust and crumb for the bars.  I have no sophisticated method for mixing them together, I simply dump all the ingredients into the bowl of my mixer and turn it on.  The machine works everything until there’s a nice crumb about the size of a pea and then, I stop mixing.  I remove 2 1/2 c. of the mixture and press it into the bottom of a buttered 9 by 13 inch glass baking dish.  This is then baked for 12 minutes at 350 degrees.  In the meantime, I make the filling.

  • 2 Tbsp. brown sugar
  • 1/2 tsp. of cinnamon
  • 2 Tbsp. flour
  • 1 pound of fruit
  • 1 tsp. vanilla

(It should be noted that I have had more fun playing with the fillings for these bars than I did when I was learning to make cheesecakes!  I have made strawberry-rhubarb, blackberry, red raspberry and apple/cream cheese fillings.  Oh!  I just looooove trying variations!)  This batch of ingredients is dumped into a sauce pan and cooked together.  On my recipe card, the note I made was to achieve a “compote-y” consistency.  I like to have a smoothish filling, but still some of the structure of the fruit is there for contrast.  Once you are pleased with the consistency of the filling, pour it over the crust and top it with the remaining crumb mixture.  Finish by baking it for an additional 40 minutes.  The longest this recipe has kept has been a week, sealed in a container in the fridge.  The shortest was 20 minutes at a brunch.  It’s a winner!

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