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
  1. Press half of the crumb mixture evenly on bottom of a 9 x 9 inch baking pan.
  2. Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
  3. Bake 25 minutes or until golden brown.
  4. Cool completely in pan. Cut into bars.
  5. Raspberry Filling
    Preheat oven to 350°F.
  6. Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan.
  7. Stir over medium heat until mixture comes to a boil.
  8. Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.
  9. Breakfast Bars
    Combine oats, flour, sugar, walnuts, wheat germ and cinnamon in a food processor.
  10. Process until oats and walnuts are finely ground.
  11. Add oil and egg; pulse to evenly combine, scraping sides of work bowl.
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Calories 229
Total Fat 9.63 g
Saturated Fat 0.94 g
Cholesterol 17.62 mg
Sodium 10 mg
Total Carbohydrates 33.52 g
Dietary Fiber 3.53 g
Protein 4.15 g