Use fresh or frozen raspberries or any combination of berries to make this grab 'n go breakfast or cookie bar.
Course: Breakfast, Dessert
1-1/2cupsfresh or frozen berries, about 6-7 ounces, raspberries, blackberries, blueberries or combination
1-1/2cups regular or quick oats
3/4cupwhole wheat flour
1/3 - 2/3cuppacked brown sugar, depending on preference for sweetness
1/4cupwheat germ or flaxmeal
1/3cup canola or vegetable oil
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.