Life is good with a raisin oatmeal cookie! These are wonderful after-school snack or take-along…
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
- 1-1/2 cups fresh or frozen berries, about 6-7 ounces, raspberries, blackberries, blueberries or combination
- 1/4 cup granulated sugar
- 2 Tbsp cornstarch
- 2 Tbsp lemon juice
- 1-1/2 cups regular or quick oats
- 3/4 cup whole wheat flour
- 1/3 - 2/3 cup packed brown sugar, depending on preference for sweetness
- 1/3 cup walnut pieces
- 1/4 cup wheat germ or flaxmeal
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/3 cup canola or vegetable oil
- 1 large egg
- 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.
- 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.
- Combine oats, flour, brown sugar, walnuts, wheat germ, cinnamon, and salt in a food processor. Process until oats and walnuts are finely ground.
- Add oil and egg; pulse until evenly combined, scraping sides of work bowl.
- Firmly press half the crumb mixture, about 2 cups, 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.