Back-to-school calls for healthy breakfast and afternoon snacks for the youngsters.  This easy make-ahead recipe is perfect for on-the-go breakfasts or a quick and healthy afternoon snack.  The ingredients are readily available and, in just under an hour, your snack bars are ready to go.  They can be zipped into a baggie as a take along for your mid-morning coffee break at work.

But if you just don’t want to bother with making your own bars, try ours. FruitFast Bars are healthy, delicious and oh-so-convenient.

(Adapted from an Associated Press recipe Oatmeal, Raspberry and Peach Snack Bars)

1/3    cup orange juice (about 1 small freshly squeezed)
2    Tbsp cornstarch
2    Tbsp light brown sugar (packed)
1/2     cup light brown sugar (packed)
1-1/2    cups raspberries (fresh or frozen)
1-1/2     cups diced peaches (fresh or frozen) you can substitute apples for all or part
1/2    cup Brownwood Acres Montmorency dried tart cherries
1 /4    cup walnuts (or nut of your choice, optional)
1-1/2    cups quick rolled oats
3/4    cup flour
1/2    cup butter, softened
1    tsp baking soda
1    egg, lightly beaten

In a medium saucepan combine the orange juice, cornstarch and 2 Tbsp brown sugar.  Add the raspberries, peaches, and/or apples.  Over medium heat stir the mixture until simmering and thickened.  Add the dried cherries and walnuts and stir to combine.  Set aside to cool.  Preheat the oven to 350 degrees.  Coat a 9” x 9” or 7” x 11” baking dish with oil or cooking spray.

In a mixing bowl combine the oats, flour, baking soda,  1/2 cup brown sugar and butter.  Mix together with a fork until crumbly.  Remove approximately 1 cup of the mixture and set-aside.  Add the egg to the mixing bowl combination and stir to incorporate and pour mixture into the bottom of the baking dish pressing to the bottom of the dish.  Next, spread the fruit filling evenly over the top and sprinkle the remaining cup of oat mixture on top of the fruit.

Bake for 30 to 35 minutes or until bubbling and top is lightly browned.  Remove from the oven and place on cooling rack.  Cool completely before cutting.

Yield:  16 bars

The following recipe requires a little bit of practice (or skill), but is well worth the effort.  If you are used to making sushi, this will not be difficult.  For first time sushi makers, practice with the rice alone before incorporating the fruit.

Ingredients:
1 cup cooked Jasmine rice
Assortment of diced fresh fruit (bananas, strawberries, pineapple)
Brownwood Acres Montmorency dried tart cherries and/or
Brownwood Acres dried wild blueberries
Chopped nuts (almonds, walnuts, or pecans)
FruitFast Mixed Berry Liquid Fruit Supplement (or other FruitFast Liquid Fruit Supplement of your choice)

Directions:
Press cooked Jasmine rice on a sushi roller, as per directions.  Add fresh fruit, dried fruit and nuts, then roll to form.  Cut the sushi roll into pieces.  Dip in the Mixed Berry Liquid Fruit Supplement, or drizzle the Liquid Fruit Supplement over the top of the sushi rolls.