i have a 3 year old. which means that it’s not always easy to find foods he’ll eat.
every day is a bit of a battle… he’s just not hungry, and then all of the sudden…
candy? there’s candy somewhere?? i’m starving!
we bought a few snacks to have around that he might like and can snack on to get him by…
one of the ones he loves are “cereal bars” – we get the natural ones,
but i still thought i could make them…
last week, i saw this recipe for these jam crumb bars
and thought that my little guy might like them.
and thought that my little guy might like them.
i even added a little yellow cake mix to sweeten the deal,
so really, they’re not as healthy, and really they are more of a dessert,
but we ate them the morning after cause they really did taste like a cereal bar!
{and i was craving cobbler, so i knew i would miss the hint of cake flavor if i didn’t…}
{and i was craving cobbler, so i knew i would miss the hint of cake flavor if i didn’t…}
the crumbly, cobbler-esque topping of these crumb bars and a little fresh fruit preserves
and they were so good. even better the next day, in my opinion…
as long as they aren’t over-cooked, and kept covered,
these babies will get better over the 2 days that they’ll last…
as long as they aren’t over-cooked, and kept covered,
these babies will get better over the 2 days that they’ll last…
strawberry crumb bars
3/4 cup sugar
1/4 cup brown sugar
1 1/2 cups quick oats
1 1/4 cups flour
1 cup yellow cake mix
1 cup (2 sticks) butter
1 egg
1/2 tsp vanilla
1/2 tsp almond extract
1 cup natural strawberry fruit preserveswhat to do
- preheat the oven to 350 degrees.
- combine dry ingredients in a large mixing bowl.
- add butter, egg and vanilla, and almond extract, and mix until combined.
- before it forms a dough ball, remove 1/3 of the dough and set aside. mix the 2/3 of your dough mixture until it begins to clean the bowl. if it looks dry, slowly drizzle a hint of vegetable oil or melted coconut oil to get the dough more to cookie dough consistency.
- press the 2/3 portion of the dough into the bottom of a 9×13 baking pan sprayed with nonstick spray.
- spread fruit preserves evenly over the dough.
- crumble remaining dough into pieces over the top of the fruit spread.
- place in oven and bake for about 30 minutes until top just begins to turn golden {it will cook a minute longer in the pan, so don’t overcook!}
- allow to cool for at least a few minutes {it will be tough} before cutting into pieces and serving.
note: if you don’t want to use a cake mix, use 2 1/4 cups of flour, but add 1 tsp baking powder and 1/4 tsp salt.
recipe adapted from like mother like daughter
