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Although February is the shortest month for most folks, it seems very long to me. Like the actors parading on the red carpet at one award ceremony after another, I spent most of the month flitting between lectures and interviews. It looks glamorous to be picking out new designer dresses and shoes every week, but I can attest that after going through my personal supply of red dresses, pants, shoes and skirts to promote heart disease awareness, standing in heels in the cold at the ready to have a microphone in my face, or going through my lectures one more time so it’s perfect-I am tired and ready to put my feet up. If only I could end it all popping champagne with a co-worker as fun as say Helen Bonham Carter looks.

Of course that is just the moment that the child that you feel guilty for neglecting pops into the picture: “Mommmm!!!!! In PE we are having a special bake sale with healthy snacks and you HAVE to make the fruity oat bars because oatmeal is good for you and they are so good and I want to share them with all my friends…..”

So here it is after 11 and I am waiting for the timer on the oven to announce the completion of my final project of the day


real fruit bars

Preptime: 15 minutes

Baketime: 30-35 minutes

2 c sliced fruit – can be made with essentially any berry, apples, or pears

1 1/2 cups rolled oats

1 cup flour

3/4 cup brown sugar

3/4 cup butter cold, cut into small pieces

2 Tbs granulated sugar

2 cups chopped fruit/berries

2 Tbs flour

  1. In a large bowl mix flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs.
  2. Set aside 1 cup of mixture. Press remainder into 9 x 11 inch baking pan. Bake at 350 degrees for 20 minutes.
  3. While cooking, cut fruit (if using strawberries, apples or pears) into cubes < 1/2 inch square. Toss with 2 tbs of sugar and 2 tbs of flour.
  4. Pull pan out of oven and spread fruit evenly on top. Sprinkle remaining oats mixture on top. Back for 30-35 minutes until golden and fruit is a bit bubbly. Let cool completely prior to cutting.


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