I have been baking a lot lately, but haven’t been documenting it. One reason for this is because some of the treats I’ve made have been for gifts, so posting them might reveal them too early to the recipient. And another reason is sheer laziness. Imagine that.
Yesterday the boys decided to go to a baseball game and I opted out. I decided, instead, to busy myself with butter and sugar! Specifically, I wanted to make some granola bars. I wanted to master an easier way of making them, and I think I’m getting the hang of simplifying this recipe!
I call this an “anytime treat” because, not only is it so good for breakfast, but also for a snack, or for dessert with a bit of ice cream! Yum.
Strawberry Peach Granola Bars
1 stick of unsalted butter
1/4 cup unsweetened applesauce
1 cup pecans, toasted and roughly chopped
1 cup unbleached all purpose flour
1/2 cup whole wheat flour
1 tbs. flax seed meal*
1 tbs. minced rosemary
1 cup old fashioned oats**
1/4 cup quick cooking oats**
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp baking soda
1/2 cup peach preserves (I use sugar-free)
1/2 cup strawberry preserves (I use sugar-free)
*optional
**can use 1 and 1/4 cup of old fashioned oats, but I use both kinds for more texture
~Preheat oven to 350 degrees F; Line a 9×9″ square baking pan with foil and spray with non-stick spray
~Melt butter and then let set to room temperature
~In a large bowl, combine flours, pecans, flax seed, rosemary, oats, sugars, and baking soda. Stir in the applesauce and butter until moistened. Press 2/3 of this mixture into the bottom of the pan. Spread the preserves in an even layer on top, then top with the remaining 1/3 of the crumble dough.
~Bake for 40 min, rotating half way through. Let cool completely on a wire rack. Cut into 16 granola squares and enjoy!
