Wednesday, March 24, 2010

Terrific Cereal Bars!!!

As the mother of a diabetic, I have to feed my daughter six times a day. I try to keep a variety of snacks on hand, but there are a few that have become staples. Yogurt, graham crackers, granola bars, and NutriGrain bars are among those. I have had a recipe for the NutriGrain type bars forever now, and finally made it yesterday. They are all kinds of yummy and in everyone's opinion, better than the store-bought ones.

Fruit and Grain Bars
1 Cup Butter or Margarine, Softened
1 Cup Brown Sugar
1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Favorite Preserves or Jam
1 Teaspoon Almond Extract

Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves or jam.

Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.

Note: The entire pan has 680g of carbs and 28g of fiber. I'm too scared to do a calorie count, but had no choice but to count the other stuff. Next time around, I will try some of Splenda's version of brown sugar to replace a portion of the good stuff. I also think that you can cut the jam down to 3/4 of a cup and use something with less sugar added. I have a ton of peach freezer jam that I made last year that I will try next time.

I found this recipe here.

God bless!


  1. oh those look good! I am going to see if I have what is needed to make these :) Thanks for posting!

  2. I had enough of everything yippie! They taste soooo good BUT mine are thin on the bottom and not enough top covering and 'soggy' on the bottom... How'd you get yours so yummy looking? Like I said, mine were/are DELICIOUS! but they look not right lol

  3. Well, hmmm. I screwed up and realized that what I had wasn't rolled oats, but wheat germ. I had the margarine and brown sugar mixed at this point. So, I had to drive to my friends house and borrow some oats. When I got back, the sugar was about melted and it was not 'creamed' anymore. I also used a really thick jam (maybe I don't want to use my freezer jam, since it's thinner. Everything I bake in my oven gets baked 5* hotter than the directions call for and I baked them for the full 25 minutes.

    For the crust, you might try a tad smaller pan. For the top, I didn't 'sprinkle'. I smooshed it between my hands in small amounts to get the crust as even as possible. I have to try to get everything as precise as I can so that carbs can be as closely monitored as possible.

    I'm glad you enjoyed them! I was going to do graham crackers today, but that will have to wait until I have more time.