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 Cup sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons fresh lemon juice
- 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.
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.
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.