Raspberry Breakfast Bars
These little bars are getting me through the week and the best thing about them? I believe they must be healthy since they have the word breakfast in them.
Fruit + Oats must = healthy, right? I’m just happy I have them on the counter for an easy mid-week breakfast treat.
Raspberry Breakfast Bars
Ingredients:
For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
12 tablespoons unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled.
Directions:
Preheat the oven to 350F. Butter the bottom and sides of a baking dish at least 6 x 13-inches. Put a piece of parchment paper in the bottom of the pan so it’s easier to remove.
Put the flour, sugar, oats, salt, baking powder, baking soda and cinnamon in a food processor. Pulse on short bursts until combined. Then add the butter and pulse again until a crumb forms.
Reserve 1 1/4 cups of the crumb. Pour the rest of the mixture into the prepared pan and press down evenly in to the bottom of the pan. Bake until golden, about 15 mins.
Meanwhile, make the raspberry filling: In a medium bowl, combine the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and gently toss together until well coated.
Assemble and bake the bars: spread the raspberry filling onto the crust. Sprinkle the reserved crust mixture on top of the filling.
Bake for 40 minutes until the top is golden brown and the filling starts to bubble at the edges.
Allow to cool then cut into squares.
I hope you enjoy this one as much as I did. Please leave a comment below to share your thoughts! I always love hearing from you!