Raspberry Breakfast Bars Recipe

Guest Author - Sandy Moyer

Raspberry Breakfast Bars

Use fresh red or black raspberries to make these healthy and delicious bars, a great take along breakfast pastry.

1 pint fresh red or black raspberries (2 cups)
1/4 cup water
2-1/2 T. cornstarch
1 tsp. lemon juice
1/2 cup sugar
2 cups quick-cooking oats
1 cup flour
1 cup whole wheat flour
1 cup brown sugar
1 1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 tsp. cinnamon
1 cup butter or margarine

Preparation -
Rinse the berries in a colander under cool water. Heat the raspberries in a saucepan with 1/4 cup water until the berries are juicy. Drain the berries and reserve one cup juice. (Add additional water if needed to make 1 cup of berry juice.) Whisk the cornstarch, sugar, and lemon juice into the reserved berry juice in the saucepan. Cook and stir until thickened. Stir in the raspberries and set aside. In a mixing bowl, combine oats, both kinds of flour, brown sugar, baking powder, salt, allspice and cinnamon. Mix until well blended. Add the butter or margarine and mix wiith a fork to coarse crumbs. Generously spray a 9" x 13" baking pan with non-stick cooking spray. Press 2/3 of the crumb mixture into the bottom of the prepared pan. Bake in a preheated oven at 400º for 15 minutes or until lightly browned. Cool for about 15 minutes, then spread the cooked raspberry mixture over top. Sprinkle the remaining crumb mixture over the berry layer. Use the back of a fork to very lightly press the crumbs onto the berries. Bake for 20 more minutes or until the crumbs are lightly browned and the berry filling is bubbly. Cool in the pan on a wire rack. When completely cool, cut into 24 bars. Wrap individual bars in plastic wrap.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Caitlin McLeod for details.