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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (100g) Recipe makes 16 servings |
||
| Calories 367 | ||
| Calories from Fat 82 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 260mg | 10% | |
| Potassium 132mg | 3% | |
| Total Carbohydrate 67.8g | 22% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 40.1g | ||
| Protein 4.0g | 8% | |
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Almost Nutra Grain Bars
By: KITTENCAL
These are great to take to work, kids lunch boxes, for a potluck or a bake sale, you can slice them and stick them in the freezer then wrap tightly in foil, put a frozen wrapped bar into your kid's lunchboxes, they will thaw out by noon, they are just as good if not better than the store-bought! ---This also works well using blueberry or other flavors of jams, for easy spreading heat the jam in the microwave until softened 
SERVES 16 -20
Ingredients
- 1 (18 ounce) box yellow cake mix
- 2 1/2 cups quick-cooking oatmeal (use only quick-cooking)
- 1/2 cup brown sugar (use 3/4 cup for a sweeter crust and topping)
- 1/2 teaspoon cinnamon
- 1/4 cup melted butter, plus
- 2 tablespoons melted butter (can use vegetable oil)
- 1 large egg, slightly beaten
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 2 cups strawberry preserves or raspberry preserves (can use a little more, or use your favorite preserves)
Directions
1
Set oven to 375 degrees (oven rack to second-bottom position).2
Grease a 13 x 9-inch baking dish.3
In a large bowl combine cake mix, oatmeal, cinnamon and brown sugar; mix with a spatula or a large wooden spoon.4
In a small cup whisk egg with lemon juice and vanilla until combined; add to the crumb mixture along with 1/4 cup plus 2 tablespoons melted butter.5
Using a large wooden spoon toss to combine then use your fingers to finish the mixing.6
Mix until the mixture clumps together.7
Sprinkle a litle more than half of the crumb mixture into the pan then spread out evenly pressing firmly to cover bottom.8
Spoon the jam carefully over the crust in the pan and spread evenly.9
Cover with remaining crumb mixture over top of the jam then gently pat the mixture down slightly.10
Bake for 20 minutes (the top should be very light brown).11
Cool completely, or semi-freeze before cutting into bars (this will make cutting the bars easier).
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- Course > Desserts > Cookies & Brownies > Bars
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Susiecat too
On Jul 20, 2008
These are absolutely delicious. I didn't have a box yellow cake, so subbed the dry ingredients from a yellow cake recipe (2c flour, 2tsp baking powder, 1/2 tsp salt, 1 c sugar). I also added an extra tsp of vanilla to the wet ingredients, to make up the missing flavor from the box mix. I also subbed canola oil for the melted butter. Given all my substitutions, I held my breath — but they came out great! I used a strawberry-rhubarb preserve. I think I might try this next time with some homemade applesauce, cooked down to reduce a little more. I cut these up and wrapped individual bars in wax paper, froze them, and will be adding to lunchboxes. Thanks, Kitten!
From: Susang
On Jul 4, 2008
Followed the recipe exactly (always try to the first time), I also did heat the preserves, other wise I think it would have been mess to spread. Let them cool completely and they were wonderful. These will be great to have on hand in the freezer. Wrapped up most and did freeze them. So much more healthy that the store bought bars, which is a great plus for me. Thanks!
From: codeblusqrl
On Jul 7, 2007
I made these this morning and they were great! The only thing that was bad (and that was my fault) was adding more raspberry preserves than suggested, thinking it would only be better. It turned out to be a little too much. Make sure to spread a thin layer of the preserves. A little goes a long way. Thanks Kittencal
From: justcallmetoni
On Oct 8, 2006
I made these to take to work and just know everyone is going to go crazy. They are sooooo good. I had to break out my mixer to make the dough which did seem a little bit dry. Was tempted to alter a bit as that had me worried, but I didn't and the resulting cookie was just perfect. For the preserves, I used a combination of cherry preseves supplemented with raspberry and plum preserves. A divine combination prompted by necessity. 10/8 Update: Made these again by request. This time I used almond extract in lieu of vanilla and combined peach and raspberry preserves. The dough was a bit softer on this batch — guessing this was because I used oil instead of butter. Again the cookies were superb.
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