Breakfast, lunch, dinner, or bedtime snack—these bars are a hit any time. This was a recipe request when I wrote a food column for the St. Paul Pioneer Press, and was wildly popular with subscribers.  It had been circulated by WIC as a healthy (or healthier than sugary cereals) and kid-friendly recipe at one time. Fresh or frozen fruit work equally well in these bars, and I’ve made them with either blueberries or raspberries, too. Strawberries do NOT work well in this recipe, so save yourself the hassle (and waste) and don’t bother with those berries. Because these are deliciously soft, they fall apart when I’ve tried to send them in a school lunch bag, so cut and serve the bars at home, or bring a pan to share with co-workers. Others will be glad you decided to share the love.

Makes 15 bars

2 cups old-fashioned oatmeal
1½ cups all-purpose flour
¾ cups firmly packed dark brown sugar
½ cup chopped pecans
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
2 cups fresh or frozen blueberries (or raspberries)
½ cup granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice (optional – I’ve made it without and can’t taste the difference!)

Preheat oven to 350° Fahrenheit. Grease a 9″x13″ glass baking dish. In a large mixing bowl, combine oats, flour, brown sugar, nuts, baking soda, and salt. Pour melted butter over top and stir until all ingredients are coated with butter. Reserve 1 cup of the mixture. Press remaining mixture onto bottom of prepared dish. Bake for 10 minutes.

While base is baking, combine berries, sugar, and 2 tablespoons water. Bring to a boil. Simmer for 2 minutes, uncovered, stirring occasionally. In small bowl, combine 1 tablespoon water cornstarch, and lemon juice. Mix well. Gradually stir into blueberry mixture. Cook and stir for 30 seconds or until thickened.

Spread berry mixture over baked base to within 1-inch of edge, and sprinkle reserved oat mixture on top. Bake for 18-20 minutes or until golden brown. Cool on wire rack. Cut into bars. Store tightly covered.