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Homemade Fruit Stuffed Grain Bars

We love making this healthy fruit bar in cooking camp. Kids can't get enough of the sweet fruit filling and parents love the whole grain goodness.


The secret ingredient in this bar is the oat flour, which you will DIY by pulsing or blending old fashioned oats until fine. The oats not only add fiber, but they also help create a creamy mouthfeel in the dough after it bakes. We prefer ww flour, but if AP is all you have, that will work , too.



Ingredients


  • 1 cup Whole Wheat Flour

  • 3/4 cup Old Fashioned Oats, blended until fine

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon kosher salt

  • 6 tablespoons cold unsalted butter, grated

  • 2 eggs

  • 2 tablespoons plain Greek yogurt

  • 2 tablespoons honey

  • 2 teaspoons vanilla

  • 1 cup fruit jam, homemade or store-bought

  • Milk or egg wash for brushing

How To



1. Preheat the oven to 350 degrees F. In a large bowl, mix the flour, oatmeal flour, cinnamon, and salt together. Gently fold in the butter and add the eggs, yogurt, honey, and vanilla and mix until combined, adding 1 tablespoon of cold water at a time until the dough comes together and forms a ball. You can also use a food processor and pulse until a dough forms. 2. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into about 4" x 4 1/2" squares. Place a tablespoon of jam down the center of each square, leaving about 1/4 inch border. Brush the borders with milk or egg wash. Fold one side up and over the filling and then pinch the dough together at the seams. Place on a baking sheet lined with parchment paper. Repeat with remaining dough. 3. Cover the bars and place the baking sheet in the freezer for 10-15 minutes. Once chilled, brush the tops of the bars lightly with your wash and transfer to the oven, bake on the middle rack for 15-20 minutes or until lightly golden brown on top. 4. Allow to cool 5-10 minutes, before wrapping in parchment and storing in an airtight container or food safe bag. Freeze up to 2 months.


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