The first few days all the kids were back in school were spent catching up with friends – driving up North for lunch on the Bentonville Square, walking the few blocks down to Dickson Street for brunch and meeting to ride on the trail – before settling back into a regular daily routine.
BACK-TO-SCHOOL RASPBERRY GRANOLA BARS
1 cup pecans, coarsely chopped
1 cup whole wheat flour
1/2 cup self-rising flour
1 1/4 cups old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 teaspoon salt
1 1/2 sticks unsalted butter, melted
1 cup raspberry preserves
Heat oven to 350F. Line an 8-inch square baking pan with parchment paper and spray with cooking spray.
Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant. Let cool.
In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt and pecans. Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.
Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the remaining oat mixture over the preserves.
Bake the bars for about 45 minutes, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours.
Recipe adapted from Food & Wine, October 2009