Whole Grain Raspberry Breakfast Bars
Packed with fiber, folate, potassium and iron, these easy-to-make raspberry bars are a perfect healthy snack or on-the-go-breakfast. Pressing the crumbs firmly into the pan and on top of the berry filling is important to make the bars hold together.
- 1 package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
- 1/4 cups sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1 1/2 cups old-fashioned or quick-cooking oats
- 3/4 cups whole wheat flour
- 2/3 cups packed brown sugar
- 1/3 cups walnut pieces
- 1/4 cups wheat germ
- 1 teaspoon ground cinnamon
- 1/3 cups 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.
These are really yummy. I made them for snacks to put in lunches and they hold up really well and have a great fresh raspberry flavor.
These bars were not bad but very messy. The crust did not hold up well. So there were crumbs all over the place when we ate them and it tasted a little "sandy".
Great way to start the day!
To help with excess crumbling, I used two eggs instead of one. That worked. Also, I thought it need some salt so I sprinkled coarse grain salt over the top after baking. I would add 1/2 tsp of salt to the dry ingredients. I also strained the seeds out of the raspberries.
These bars are amazing! We eat for dessert, not for breakfast, but I still know they are made with great healthy ingredients. They are super delicious, and quick to make.
Good bar and tasty filling, not too sweet and not too tart. The top crust is a little crumbly so you need to serve this on a plate or napkin. I would make this again. I think other fruit could be used like blueberry or black raspberry. It makes a good use of healthy ingredients