Kind of a cross between a muffin and a cookie, these energy bars have become a family staple–they are quick, easy, satisfying and delicious.

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I developed this recipe from my Energy Bars recipe to make for a semi-sweet treat that could be a satisfying snack at the same time. Just right for those busy students in our “Real Meal” gift. I made a half recipe for each gift (yield 1 dozen)

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These are a quick, simple and easy dessert–a variation on a family favorite raspberry oatmeal bars (see recipe below). By making the topping from scratch instead of using a cake mix, I was able to make them a lot healthier by using whole wheat flour and reducing the sugar.

Whole Wheat Version
Crust/Topping:
2 cups whole wheat flour
2 cups oats
3/4 cup (1 1/2 sticks) melted butter
3/4 cup sugar
1/2 tsp soda
1/4 tsp salt

Filling:
1 cup strawberry or raspberry preserves
1 TBSP water

Original Family Recipe
Crust/Topping
1 Duncan Hines Deluxe Yellow Cake Mix
2 1/2 cup quick cooking oats
3/4 cup (1 1/2 cups) butter or margarine, melted

Filling
1 cup raspberry preserves or jam
1 TBSP water

1. Preheat oven to 375. Grease 9×13 inch pan. Combine dry cake mix and oats in large bowl; stir in melted butter until mixture is crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom.

2. Combine preserves and water; spoon over crumb mixture in pan and spread evenly. Cover with remaining crumb mixture; pat firmly to make top even.

3. Bake for 18-23 minutes; top should be very light brown. Cool completely, then cut into bars.

My friend Angie shared this recipe with me. I’ve made it with all whole wheat flour and it turned out delicious as well. It’s kind of like a cornbread, and goes really well with soups and other cold day meals.

1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. sugar
3 tsp. baking powder
3/4 tsp. salt
1 egg
1 1/2 c. milk
3 TBS canola oil
1/2 c. + 2 TBS quick-cooking oats, divided

In a large bowl, combine the flours, 1/2 c. oats, sugar, baking powder, and salt. In another bowl, combine the egg, milk, and oil; stir into dry ingredients just until moistened. Spread batter into an 8- or 9- inch round baking pan coated with nonstick cooking spray. Sprinkle with remaining oats.

Bake at 350 for 40-50 minutes or until toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Note: I stir ½ cup powdered milk into dry ingredients and add 1 1/2 c. water to wet ingredients.