Whenever I’m working on recipes for weelicious, my husband relishes his job of being one of our most skilled taste testers. He and Kenya, side by side, will give me their “oohs and aahhs” when I’ve nailed it and the occasional thumbs down (how dare they?!) when I don’t meet their high standards.
When I set off to create this recipe, I knew the challenge was going to be whether I could keep it moist and healthy. On the first try, with a slightly different recipe and cooking time, I thought the crust was a bit to dry. My husband disagreed and declared them a masterpiece. On the second try, with a few tweaks, I came up with this version, which is so yummy and perfect for kids school lunch boxes.
The other day, Kenya sat on his daddy’s lap with the new batch and rejoiced as they dug into square after square of this treat. I have to say, this goes down as one of our family’s favorite recipes because it’s healthy and packed with fiber and other nutrients, as well as being sweet but not in a loaded with sugar and the junk you’ll find in a store-bought equivalent.
I guarantee I will be coaxed into making these once a week during apple season (it could be a long winter for mommy)!

Fruit & Nut Bars (Makes 18 Bars)

2 Cups Whole Oats
1 Cup Flour
2 Tbsp Wheat Germ
1/2 Tsp Baking Soda
10 Tbsp Butter
1/3 Nuts, chopped (I used almonds)
1/4 Cup Honey
2 Cups Apple Butter or 10-12 Oz Jar No Sugar Preserves

1. Preheat oven to 350 degrees.
2. Place all the ingredients except the apple butter or preserves in a food processor.
3. Pulse until the ingredients are combined and oats and nuts are in small pieces.
4. Press all but 1 cup of the mixture into the bottom of a greased 11 x 7 inch pan.
5. Cover the oat mixture with apple butter or preserves.
6. Crumble the remaining 1 cup of oat mixture over the apple butter or preserves.
7. Bake for 30- 35 minutes.
8. Cool, cut and serve.

Once in a while, when Kenya starts to go a little batty while I’m cooking in the kitchen, I’ll stop what I’m doing to make something with him. Even at 18 months it’s amazing how much he’s capable of doing. He can totally be my co-pilot on this recipe. He helps me peel a banana and plop it in the blender. Then, I’ll wash and scoop the avocado and yogurt into the blender and then let him press the buttons so he can watch it all mix together. His eyes light up so brightly at this culinary achievement. It’s amazing how including Kenya in the process makes him want to enjoy new foods and snack on healthy favorites. Even better, helping Mommy out in the kitchen chills him out a little and takes that crazy baby energy down a notch.
Bananas and avocado are not only monsters of nutrition, but they also make a creamy and delicious combination for babies and toddlers. Avocados are rich in the antioxidants beta-carotene and vitamin C and E while bananas are filled with magnesium and potassium. This puree is so thick and rich, I decided to get all fancy and call it a mousse — yes, we’re so fancy here at weelicious :).
I wrote that this recipe makes enough for 3 toddler servings, but after Kenya and I finished making this batch and dug the spatula in the blender for bite after bite, nothing remained at the end….except for the smiles on our faces.

Banana Avocado Mousse (3 Baby Servings)

1 Banana, peeled and chopped
1/2 Avocado, peeled and cubed
1/4 Cup Whole Milk Yogurt
2 Tbsp Rice Milk (you can also use almond, soy or whole milk)

1. Place all the ingredients in a food processor or blender and puree until thick, but smooth.
2. Serve.