The Fantabulous Chronicles

Who can resist the siren call of a fruity morning snack that moonlights as a guilt-free treat all day long? A while ago, as we were attempting to be the poster children for healthier eating (emphasis on attempting), Britt and I stumbled upon a recipe that’s like the James Bond of breakfasts – it’s super adaptable, and it’s got a license to thrill your taste buds with any fruit you fancy. These bars are so scrumptiously delightful, they could double as stand-up comedians with their perfect blend of fruity charisma and a top-notch, delicate crunch topping.

Ingredients (For the Bars):
1 Cup Old Fashioned Rolled Oats
3/4 Cup Whole Wheat Flour (you can also use all purpose flour)
1/3 Cup Light Brown Sugar
1/4 tsp. Ground Ginger (or similar spice of your choosing)
1/4 tsp. Kosher Salt
6 Tbsp. Melted Butter
2 Cup Small Diced Fruit (Strawberries, Blueberries, Blackberries, etc…)
1 tsp. Cornstarch
1 Tbsp. Lemon Juice (Freshly Squeezed if possible)
1 Tbsp. Granulated Sugar

Ingredients (For Vanilla Glaze – Optional but Delicious):
1/2 Cup Powerered Sugar (sifted)
1/2 tsp. Pure Vanilla Extract
1 Tbsp. Milk (can be non-dairy)

Directions:

1. Alright, folks, time to embark on a culinary adventure! Start by giving your oven the heads up – tell it to get cozy at a toasty 375 degrees F. Now, let’s line an 8×8-inch baking pan with parchment paper. Make sure to leave some paper hanging over the sides like little handles – because, you know, these bars are going to be so irresistible, they might just need to be carried away.
2. Next, in a medium-sized bowl, gather your oats, flour, brown sugar, ginger, and a pinch of salt. Pour in some melted butter, and let’s mix it up until it forms clumps that are as united as a team of superheroes. But wait, save 1/2 cup of this crumble mixture – it’s our secret weapon. The rest gets squished into the pan in an even layer, like a cozy blanket for our fruity friends.
3. Now, for the grand fruit entrance! Scatter half of the fruit over the crust like it’s a fruit disco party. Sprinkle some cornstarch like it’s confetti at a celebration, then drizzle on some lemon juice and sprinkle 1/2 tablespoon of granulated sugar. Round two – toss on the remaining fruit, followed by the other half of that sugary goodness. Finally, sprinkle the reserved crumbs like you’re adding the finishing touches to a gourmet sandcastle – some fruit peeking through for that extra fancy vibe.
4. Pop the whole shebang into the oven for 35 to 40 minutes. Wait for the fruit to get all bubbly, and for that crumb topping to start smelling toasty and looking like it just came back from a beach vacation – golden and glorious. Let it cool on a wire rack, but if you’re in a hurry (we totally understand the excitement), toss it in the fridge to speed things up.
5. While these bars cool their heels, let’s whip up some glaze. In a medium bowl, whisk together powdered sugar, vanilla, and milk until it’s as smooth as a buttered slide. Adjust the milk if you want it to be runnier – it’s your glaze, you’re in charge! Use those parchment-paper handles to lift the bars from the pan, and then, in the grand finale, drizzle them with glaze. Slice, serve, and prepare for your taste buds to do a standing ovation! 🍽️👏

Notes:

• Now, let’s talk about how to level up your bar game! If you’re feeling extra hungry or just want to make enough to feed a hungry horde, you can double this recipe and go big with a 9×13-inch baking pan. Thicker bars mean more deliciousness per bite – it’s basic bar math, folks.
• For all you gluten-free aficionados out there, here’s a secret code: swap out that whole wheat flour with a 1:1 baking mix, and voilà! You’ve just turned these bars into gluten-free wonders. Gluten is like that one party guest who’s never invited but always shows up, so we’re politely escorting them out.
• Now, what to do with those leftovers? Pop them into the fridge – they’re perfectly happy there for up to 5 days. Just make sure they don’t start their own mini bar party in the back – leftovers can be sneaky!
• But wait, there’s more! If you’re into the whole freezing thing (which, let’s be honest, is just putting your bars on ice for a later encore), let them cool down completely before you even think about glazing them. Wrap those bad boys up tightly in plastic, like you’re sending them on a bar vacation to the Arctic. When it’s showtime again, let them thaw gracefully in the fridge and then, just before serving, give them the star treatment with that glaze. And hey, if you’re in a rush or just want to keep things frosty from the get-go, you can even freeze them already glazed. We don’t judge – it’s your bar drama, play it your way!
• Now, let’s address the frozen fruit fanatics. If you’re going for the chilly thrill of using frozen fruit, just remember to let it thaw completely and give it a good pat-down before it joins the party. Nobody likes a soggy fruit surprise – we’re going for the crispy, not mushy, vibe here.

What’s your ultimate speedy breakfast recipe? Share your favorites in the comments down below, and if you had a blast reading this, don’t hold back – hit that subscribe button for a guaranteed serving of more delicious content!