Wednesday, May 30, 2012

Blackberry Oat Bars

This time of year, every Wednesday, our family packs up a picnic and heads down the beach for Nite Moves. It's a biathlon (swim and 5K run) that starts in late April and goes through September. Don't ask me how long the swim portion is because . . . THAT WATER IS TOO COLD FOR ME TO FIND OUT! : ) There is also a kid's 1 mile run that Sophia enjoys. She is super fast too! Seriously!

Anyway . . . I thought I would make these Blackberry Oat Bars to share with our friends.
Adapted from the cookbook Weeknights with Giada

Vegetable oil spray
1 (11 ounce) jar blackberry preserves (use whatever preserves you have on hand)
1 3/4 cups graham crackers, finely ground
1 cup packed light brown sugar
1 teaspoon cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 3/4 cups old-fashioned rolled oats
2 sticks unsalted butter, melted
1 extra large egg, beaten, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray 9x13x2 baking dish with vegetable oil. Line bottom and sides with parchment paper and and spray again.

Whisk together ground graham crackers, sugar, cinnamon, salt, and baking soda. Stir in oats. Add butter, egg, and vanilla and stir until incorporated.

Lightly press half of the mixture onto the bottom of the pan. Using an offset spatula, spread preserves over the crust, leaving a 1/2-inch border around the edge. Cover the preserves with remaining crust mixture and gently press to flatten.

Bake for 30 to 35 minutes, until light and golden. Cool for 30 minutes to 1 hour. Cut into bars.

Next time I think I will do 1/2 cup ground graham crackers and 1/2 cup wheat germ. And maybe cut the butter by 1/2 a stick. We'll see!

Dessert, breakfast, snack? You choose!
(Miss K added Chip into the pic)

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