I made some of these amazing little treats this afternoon…
They are just delicious! Not overly “healthy” but I know what all the ingredients are that went into them… and they don’t come in packaging!
Basically they are a “cereal” crust – made out of oats and flour with a yummy jam dollop in the middle. The jam adds just enough flavour so that the cereal crust doesn’t seem too dry.
The recipe comes from Once A Month Mom, head on over there to see her extra directions. Here is her recipe:
Homemade Cereal Bar Cookies
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
1 cup butter, softened
1. 5 cups oats, ground (or oat flour)
1 cup whole wheat flour (I used fresh milled hard red wheat)
1 cup white flour (I used fresh milled hard white wheat)
1 cup sucanat (brown sugar if whole foods isn’t your gig)
1 teaspoon vanilla
1.125 cups (9 ounces) organic jam (I used blueberry and apple)
Directions:
Preheat the oven to 350 degrees. Mix all the ingredients, except the jam, together in a large bowl. It is easiest to do this with your hands. Go ahead, get a little dirty!
Once it is mixed well together (there should be no dry ingredients dust, but well incorporated) add half of the mixture to each of 18 muffin tins. Press the mixture into the muffin tins creating a bit of a lip as you would for a pie.
Add in 1 Tablespoon of jam on top of each “crust”.
Next, with the remaining mixture create 18 equal size balls. Smash each of the balls into a circle large enough to cover the top of each “cookie”. Add the disc to the top of the “cookie” and press the edges to meet the sides of the bottom dough.
Bake for 20-25 minutes until slightly browned.
Remove from the oven, allow to cool for 5-10 minutes and then gently remove to a cooling rack. (I inverted a cookie sheet on top of the muffin tin, flipped the muffin tin and then turned the cookies over to cool a bit longer. Be warned, they are very soft when warm).
My notes: I used organic raspberry jam in mine, and I think mine turned out too thick. Next time I will make the “crust” much thiner. And I actually think I will try using fresh berries in my next batch. I will definitely be making more of these, hopefully I will have a stack in the freezer before too long! Everyone in my house devoured their trial one… not sure they will last long if they stay on the bench :) And I plan on trying them in mini muffin tins next time so they are even more bite sized!
