Recipes & Ideas

Whole Grain Raspberry Breakfast Bars Recipe

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.

INGREDIENTS

Raspberry Filling

1 package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
1/4 cups sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice

Breakfast Bars

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

Instructions

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.
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.