White House Fruit and Oat Bars

In preparation for our upcoming move/adventure/roadtrip I have been stocking up on things to occupy the girls to hopefully avoid any meltdowns, and obviously healthy snacks are a major part of that. Actually, snacking is key to keeping everyting irie.


Along with the popcorn, fruit, goldfish crackers and such, I will also be adding this tasty, chewy, sweat treat to the snack sack, created by Bill Yoses, straight from the White House kitchen and published in the New York Times (will also include the recipe below). 

I am constantly testing granola bar recipes because the girls love them and I can sneak so many healthy things into the bars without them knowing. I mean, Elsa thinks these are "coookies" and honestly really, that's all right with me. 


My sister in law recently shared an awesome granola recipe with me but it would be freakishly messy in the car and I get anxiety just thinking about the clean up (and flashbacks). But this is hands down the best bar recipe I have found and perfect for travel. We are talking pure chewy goodness here. 


Because if they are good enough for Sasha and Malia, then they are good enough for Nyah and Elsa.

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White House Fruit and Oat Bars

2 cups rolled oats
1/2 cup mixed seeds, such as pumpkin, sunflower, flax and sesame
1/3 cup brown sugar
1/3 cup canola oil
1/3 cup honey
1/3 cup maple syrup
Pinch salt
1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, blueberries, pears, figs and cranberries (use a few kinds, and chop them up if they’re big)
a shake of cinnamon

Preheat the oven to 350F and line a 9×9″ baking pan with parchment paper or foil, letting a few inches hang over side of pan. Spray with nonstick spray.

Spread oats and seeds on a rimmed baking sheet and toast in the oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.

In a small saucepan, combine brown sugar, oil, honey, maple syrup and salt over medium heat. Cook, stirring often, until smooth and starting to bubble. Transfer the toasted oats and seeds to a mixing bowl. add the dried fruit and cinnamon and pour the hot sugar mixture overtop. Stir well with a heat-proof spatula, then spread into the prepared pan.

Bake for 25-30 minutes, until golden. Cool completely in the pan on a wire rack. Using the overhanging foil or paper, lift out of pan and place on a cutting board; cut into squares or bars. Makes about 2 dozen bars.