{recipe} Whole Grain Fruit Bars

We sometimes get into a snack rut over here, I don't really like buying a whole lot of package foods because you can't really control what is in them.  So once a week a try to make a couple of homemade snacks for the week.  These grain bars are loved by all, and so so easy and fast to make.  It is so much cheaper to make - you almost pay double the price to buy them (and you scored added junk in them - no thanks.)  They are crumbly and buttery on the outside with a burst of sweet flavor on the inside.  A family favorite in our house for sure.

  WHOLE GRAIN FRUIT BARS:
* makes about 16 bars

1 1/1 cups old-fashioned rolled oats (I use a ton of oats so I buy in bulk)
1 1/2 cup whole wheat flour (I use King Arthur white whole wheat flour)
1/2 cup brown sugar
1/2 tsp celtic sea salt
3/4 cup unsalted butter, cold and chopped into 1 inch cubes
3 tbsp ice cold water
3/4 cup fruit preserves or jam

VARIATION: You can exchange the fruit preserve for peanut butter, almond butter, sunflower seed butter), or cashew butter.  You can also add a handful of mini chocolate chips for good measure.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 350°F and grease a  9x13 inch baking dish, line with parchment paper (I like to use unbleached parchment paper,) and grease the parchment paper with butter as well.

Add the old-fashioned rolled oats, whole wheat flour, brown sugar, and salt to the bowl of a food processo (this is the food processor I own and love,) pulse together for about 30 seconds.  Add the cold butter and ice cold water, and pulse together until the dough holds together.

Divide the dough mixture into two (top and bottom.)  Press half of the dough down into the prepared baking dish.  Press down evenly with the back of a spatula.

Spread the fruit preserve evenly with a silicone spatula on top of the dough. Sprinkle the remaining half of the dough over the fruit preserve, and gently press down with a spatula again.

Bake the whole grain bars for about 35 minutes, or until nice and golden.  Cool the multi-grain bars in the baking dish for 10 minutes, then transfer to a wire cooling rack and cool all the way.

Cut into 1 1/2 x 4 inch bars.

Store in an airtight container on the counter for 3 days, or in the refrigerator for up to 1 week.