Perfect for afternoon snacking or a weeknight dessert, these bars are made with 100% fruit. Make the pineapple curd on the weekend, then assemble and bake off anytime!!
Knock on wood, but my family has been pretty resilient this season, managing to avoid any major illness thus far. We wash our hands frequently, get enough sleep (well, at least the kids do) and eat plenty of fruits and veggies. Keeping your body strong helps you fight off the ‘yucky bugs’ that get passed around all too often. You know how it goes, one kid gets sick and the next thing you know the whole family is glued to the couch with cough drops, chicken noodle soup and tissues in close proximity. N.O.T. F.U.N. 🙁
Our pediatrician told me having pets helps kids build up a strong immune system. We love our 100 lb. fur child, but who knew she was helping to kick the ‘yucky bugs’ in the butt?!?! If muddy paw prints, slobbery doggy kisses and two kiddos consuming food off a less than pristine floor (fyi, 3 year olds don’t give a hoot about the 3-second rule) are any proof, healthy kids and furry friends can coexist in perfect harmony. 🙂
Now…..on to the food! Check out the thick layer of pineapple goodness in these oatmeal bars!!! They’re made with 100% fruit, so each bar packs a serious nutrient punch. Oh, and they happen to taste pretty good, too! Make the curd on the weekend and bake the bars off anytime during the week for an afternoon snack or weeknight dessert. Psst, you could even bake these ahead and wrap them individually in the freezer to enjoy later during one of those crazy weeks when you don’t have time to bake. 🙂
UPDATE 7/2015: A fan recently inquired if they could make my Pineapple Oatmeal Bars with whole eggs instead of egg yolks. I’m happy to say, “YES, YOU CAN!” Last week I made another batch when golden pineapples were on sale at the market for 99 cents each (SCORE!), and they turned out perfectly! Scroll down for the updated recipe.
- 1 pineapple, cut into chunks then pureed until smooth
- 2 eggs
- 2 TBSP sugar
- 1 TBSP cornstarch
- pinch of salt
- 3/4 cup unsalted butter (1 1/2 sticks), cubed and softened
- 1 cup white whole wheat flour (I use the King Arthur brand)
- 1/2 cup all purpose flour
- 1 cup rolled oats
- 1 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- In a saucepan over medium high heat, whisk together the pineapple puree, sugar, eggs, cornstarch, and pinch of salt. Whisk constantly until the mixture thickens, about 4 - 6 minutes). Remove from heat and whisk in the butter until melted.
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9 x 13 baking dish with aluminum foil. Spray the foil with non-stick cooking spray or grease with butter.
- Using a stand mixer fitted with a paddle attachment, combine both flours, oats, brown sugar, baking powder and salt. Mix on low until incorporated.
- Add the softened cubed butter and mix until large crumbles form and the mixture pulls away from the sides of the bowl.
- Press half the mixture into the bottom of an aluminum foil lined and greased 9 x 13 baking dish.
- Spread the pineapple curd evenly over the crust.
- Top with the remaining oatmeal mixture, pressing the large crumbles into the pineapple curd.
- Bake for 30 - 40 minutes or until the crust is lightly browned.
- Allow to cool to room temperature.
- Use the edges of the foil to lift it out of the pan and transfer to a cutting board.
- Cut into squares.
- Refrigerate any leftovers.