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Whole Grain Raspberry Breakfast Bars

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Serves: 12
Raspberry Filling
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1/4 Cup sugar
  • 2 Tablespoons cornstarch
  • 2 Tablespoons fresh lemon juice
Breakfast Bars
  • 1 1/2 Cups old-fashioned or quick-cooking oats
  • 3/4 Cup whole wheat flour
  • 2/3 Cup packed brown sugar
  • 1/3 Cup walnut pieces
  • 1/4 Cup wheat germ
  • 1 Tsp. ground cinnamon
  • 1/3 Cup canola or vegetable oil
  • 1 large egg
  • Press half of the crumb mixture evenly on bottom of a 9 x 9 inch baking pan.
  • Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
  • Bake 25 minutes or until golden brown.
  • Cool completely in pan. Cut into bars.
  • Raspberry Filling
    Preheat oven to 350°F.
  • Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan.
  • Stir over medium heat until mixture comes to a boil.
  • Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.
  • Breakfast Bars
    Combine oats, flour, sugar, walnuts, wheat germ and cinnamon in a food processor.
  • Process until oats and walnuts are finely ground.
  • Add oil and egg; pulse to evenly combine, scraping sides of work bowl.
Calories 229
Total Fat 9.63 g
Saturated Fat 0.94 g
Cholesterol 17.62 mg
Sodium 10 mg
Total Carbohydrates 33.52 g

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