- 1/2 cup butter, very soft or melted
- 1 cup applesauce
- 1/4 cup honey
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1 cup brown sugar
- 2 cups flour
- 3 1/2 cups rolled oats
- 3 1/2 cups crunchy cereal (for example, Rice Chex(R))
- 1/2 (21 ounce) can blueberry pie filling
- 1/2 cup raisins or any diced dried fruits you like
Prep: 15 mins | Cook: 30 mins | Extra time: 1 hour, cooling
- Pre-heat oven to 375 degrees F and coat a 9×13-inch glass baking dish with non-stick cooking spray.
- In a large mixing bowl, mix butter, applesauce, and honey. Add baking powder, cinnamon, brown sugar, and flour.
- Combine with 3 cups of oats and 3 cup of cereal (saving ½ cup of oats and ½ cup cereal for final topping). Mix until the oats and cereal are evenly distributed. You may have to add more cereal to make a thick enough batter, depending on type used.
- Hand-press 2/3 of the mixture into the prepared baking dish, keeping it about the same thickness, with no edge or lip. Hand-pressing it just seems to work better than anything else I have tried to spread it out with. If texture is thick, it doesn’t stick to your hands too much.
- Using a spatula, spread pie filling evenly over the top of the layer of dough.
- Sprinkle dried fruit on top of pie filling. (If you’re adding chocolate chips or nuts, this would be where you’d add them.)
- Crumble the remaining dough over the top of the centre layer.
- Sprinkle the remaining ½ cup of oats and cereal over the top of this. I then use a spatula or hand to press this added topping firmly down to level it all out.
- Bake for 25-30 minutes until lightly browned.
- Let cool completely, then cut into serving sizes you desire. The bars keep well unrefrigerated in a plastic resealable bag for about a week.
As this is not a rocket science recipe as far as substitutions, just keep in mind we are looking for very stiff dough to work with.