Homemade shortcakes are the icing-on-the-cake for fresh berries. Making shortcakes is similar to biscuits or…
Berry Good Breakfast Bars
I’ve been on a berry kick! I just came back from Oregon where I reveled in the intoxicating abundance of berries and local produce at the renowned PSU Farmers Market, held every Saturday at Portland State University campus, downtown Portland. The berries reminded me of a Driscoll’s Berries recipe I created as a healthy-ish treat. Since my sister and I went a bit crazy buying berries – how could we not! – two days later one raspberry basket was almost past prime. It was perfect for these Berry Good Breakfast Bars, a very happy breakfast indeed. If you don’t have fresh berries, frozen are good too, which makes this is a year-round recipe. I adjust the sugar in the crumb mixture for a more sweet or less sweet bar, depending on my eaters. The recipe is dairy-free and made with whole grains. Consider it a cookie or a breakfast bar!
Berry Good Breakfast Bars
Use fresh or frozen raspberries or any combination of berries to make this grab 'n go breakfast or cookie bar.
Servings: 16 bars
Ingredients
Fruit Filling
- 1-1/2 cups fresh or frozen berries, about 6-7 ounces, raspberries, blackberries, blueberries or combination
- 1/4 cup 50g granulated sugar
- 2 Tbsp 15g cornstarch
- 2 Tbsp 30g lemon juice
Crumble
- 1-1/2 cups 150g regular or quick oats* see note
- 3/4 cup 100g whole wheat flour
- 1/3 – 2/3 cup 66g- 132g packed brown sugar, depending on preference for sweetness
- 1/3 cup 40g walnut pieces *
- 1/4 cup 25g wheat germ or flaxmeal
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup 75g canola or vegetable oil
- 1 large egg
Instructions
- Preheat oven to 350 F. Coat an 8 x 8-inch baking pan with butter or cooking spray. Optionally, also line with parchment extending over two ends of pan. The butter helps the parchment stick.
Filling:
- Combine berries, sugar, cornstarch and lemon juice in a small saucepan. Stir over medium heat until mixture comes to a boil. Simmer on medium heat, stirring constantly for 2-3 minutes until fruit breaks down and mixture is thickened and translucent. Remove from heat and let stand while preparing topping.
Cookie Crumb:
- Combine oats, flour, brown sugar, walnuts, wheat germ, cinnamon, and salt in a food processor. Process until oats and walnuts are finely ground. *or see note.
- Add oil and egg; pulse until evenly combined, scraping sides of work bowl.
- Firmly press half the crumb mixture, about 2 cups (250g), evenly on bottom of prepared pan. Spread fruit filling evenly over crumbs. Top with remaining crumbs and pat down evenly.
- Bake 25 minutes until golden brown. Bars may puff slightly. Cool completely in pan. Lift out of pan with parchment, if using parchment and place on a cutting board. Cut into bars. Or cut bars in pan and lift out with off-set spatula.
Notes
*All the crumb mixture ingredients can be stirred in a bowl instead of blending in food processor. Finely chop the walnuts, and using quick oats is preferred for a finer crumb consistency.
Portland Farmers Market haul! That’s a giant Walla Walla onion!
YUMM! Thanks for dropping some off at my house yesterday,Rosemary. I’m not a regular baker, but will definitely make these. I like the fruity along with the texture in the oats etc.
Glad you like the bar Rita! We know I like baking by the recipes I posts!