Loaded with pineapple and whole grains, these bars are dessert with benefits!
filling ingredients
- 2 Tablespoons Butter
- 1.88 Oz (¼ Cup) Brown Sugar
- 12 Oz (2 cups) Pineapple Tidbits
- 1 Cup Pineapple Juice
- 2 Tablespoons Cornstarch
deviations & tips
- The sugar and acid content of pineapple and its juice can vary greatly, especially if you're using fresh fruit. Taste the filling as you're cooking. If it's too tart, stir in another tablespoon or 2 of brown sugar until dissolved.
- Fresh pineapple will be firmer than its canned counterpart. Make sure the pineapple is tender before removing from heat.
filling method
Add butter and brown sugar to a small saucepan. Stirring often, heat over low until butter melts and sugar is dissolved. Mixture will resemble caramel syrup.
In a small bowl, blend together juice and cornstarch until smooth. Stir juice mixture into sugar mixture. Add pineapple and blend well. Increase heat to medium. Stirring frequently, cook for about 15 minutes or until the liquid is very thick and pineapple is tender. Remove from heat and set aside.
Filling mixture should be thick enough to make a line.
crust/topping ingredients
- 6 Oz (1 ½ Cups) Whole Wheat Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 7.5 Oz (1 Cup, packed) Brown Sugar
- ½ Cup Butter, cold, unsalted
- 5.25 Oz (1 ½ Cups) Oats
- 6 Oz Nuts (pecans, walnuts, almonds), finely chopped
- 2 Tablespoons Milk, approximate
crust/topping method
Preheat oven to 350 degrees. Lightly butter a 9.5” x 13” baking pan.
Sift together flour, baking soda, and salt.
Add flour mixture to food processor along with butter and brown sugar and process until well blended. Alternatively, if you don't have a food processor, add flour mixture, butter, and brown sugar to mixing bowl and cut with pastry cutter until blended.
In a mixing bowl, add oats and nuts to flour and butter mixture and blend all ingredients well. Mixture will be very crumbly, and you may have to use your hands. Mix in milk, one tablespoon at a time, until dough starts to hold together just a little. Be sure to blend well after each additional tablespoon of milk. Dough will be crumbly but should be able to hold together. If the dough doesn't stick together a little, add a tablespoon more of milk.
Crumbly but able to hold together.
Press about ½ the mixture into the bottom of prepared pan. Make sure the dough completely covers the bottom to form a crust. Pour fruit mixture on top and spread evenly. Scatter the remaining dough on top and gently press.
Bake for 30-40 minutes or until the dough is golden brown. Let cool completely before cutting.
