If any of you are lucky enough to live near a Great Harvest, I hope you have had the pleasure of experiencing their Savannah Bar.
Although this bar is made of fruit and can be passed as a breakfast bar, don’t be fooled into believing this has any nutritional value. One half of these little suckers carries up to 290 calories and 10 grams of fat! But that has no effect on me, it is that good.
Great Harvest offers a bountiful of delicious baked goods, including fresh bread, scones, muffins, cookies, granola, biscotti, coffee cake, brownies, and bars. But time and time again, I come back for the one and only, Savannah Bar.
I was determined to make one of my own. Unfortunately, with a recipe so tasty, they don’t share their trade secrets… But with a little help from my friend, the Internet, I successfully found a list of ingredients from the Great Harvest website used to create this bar of extraordinary taste. All I had to do was master that warm, buttery, crunchy, melt-in-your-mouth crumb topping… I’m going to be honest with you, this doesn’t compare to the real thing, but it is still tasty! If anyone has a recipe that fits the description of Savannah Bars, holler.
Oatmeal Crust recipe by The Bite-Sized Baker:
½ cup whole wheat flour
¼ cup old-fashioned oats
¼ cup packed brown sugar
¼ cup sweetened, shaved coconut
1/8 teaspoon baking powder
1/8 teaspoon baking soda
¼ teaspoon freshly ground nutmeg
Pinch of salt
6 tablespoons unsalted butter, melted
- Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, leaving a 2-inch overlap on the sides. Spray the foil with cooking spray.
- In a medium bowl, combine oats, brown sugar, flour, coconut, baking powder, baking soda, nutmeg and salt. Stir the melted butter into the oat mixture.
- Pour the oatmeal mixture into the prepared pan and press it firmly until it forms a flat crust.
- Bake the crust until golden brown, 8 to 10 minutes. Let cool for 20 minutes before adding fruit filling.
Fruit Filling recipe by Cookie Madness:
¼ cup granulated sugar
½ tablespoon cornstarch
1 very small pinch salt
2 cups fresh berries (I used raspberries, blueberries, and peaches)
1 ½ teaspoon lemon zest
- Combine the ¼ cup sugar (+ 2 T extra if needed), cornstarch, and salt. Stir in the berries and zest until combined.
- Spread the filling on the cooled crust and then begin Crumb Topping.
Crumb Topping recipe by Kitchen Runway:
1 cup whole wheat flour
1/3 cup light brown sugar, packed
½ teaspoon cinnamon
½ teaspoon coarse salt
1 stick of cold unsalted butter, cut into small pieces
- Combine the flour, brown sugar, cinnamon and salt in a large bowl.
- Add butter and use your hands to squeeze and combine the mixture until small to medium clumps form.
- Sprinkle the topping over the filling. Bake until the topping has browned lightly and the berry filling is bubbling, about 40 minutes at 325 degrees F.