• 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.