Sunday (not too) sweets – Raspberry breakfast bars

Posted on: October 17th, 2010 by admin 7 Comments

The word breakfast really needn’t be there, you will definitely be eating these any time of day!  They are SO tasty.  Just this week we found out that 1 cup of raspberries has as much fiber as 2 cups of oatmeal!  Can you believe that??

And raspberries have tons more nutritional values also.  They contain significant amounts of antioxidants which provide potential health protection against several human diseases (cardio-vascular disease, cancer, diabetes, allergies, inflammation, pain, and age related cognitive decline). It is among plant foods with the highest fiber contents known, up to 20% fiber per total weight. Raspberries are a rich source of vitamin C, with 30 mg per serving of 1 cup (about 50% daily value), manganese (about 60% daily value) and dietary fiber (30% daily value). Contents of B vitamins 1-3, folic acid, magnesium, copper and iron are considerable in raspberries.  Let’s get baking!

For the crust and crumb:

  • 1 3/4 c all-purpose flour
  • 1 c firmly packed dark brown sugar
  • 1 1/2 c rolled oats
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:

  • 1/4 c brown sugar
  • 1/4 tsp cinnamon
  • 2 Tbsp plain flour
  • 2 Tbsp unsalted butter, melted and cooled
  • 3 c (1 lb) raspberries, fresh or frozen

Preheat the oven to 350°F. Lightly grease and line a  9 x 13 in glass or light-colored metal baking pan with baking paper.

Put all the crust and crumb ingredients in a large bowl (or food processor). Mix well with your hands, rubbing the butter into the mixture until loose crumbs form – it should clump together when you squeeze a fistful.  Or pulse in short bursts until combined.

Reserve 1 1/2 cup of the mixture and set aside.  Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake for 12 to 15 minutes.  Take it from the oven to cool a little, but keep the oven on while you make the raspberry filling.

In a medium bowl, whisk the sugar , cinnamon and flour together. Add the raspberries and butter and stir gently until the raspberries are evenly coated.

Spread the raspberry filling evenly on top of the warm crust. Sprinkle the reserved crust mixture evenly on top of the raspberries.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Let it cool completely, then cut into squares or bars and serve. The bars can be stored in the refrigerator in an airtight container for up to three days. (But I swear they won’t last that long).

Recipe adapted from Smitten Kitchen

Song for this recipe:

“House of Blue Lights” – Chuck Berry House

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7 Responses

  1. I love anything with berries really, but raspberries are my favourite fruit – and these bars look wonderful.

  2. Hey, I’ve given you a shoutout in my blog, an award. Check it out when you have a moment :)

  3. admin says:

    Thanks Emma!! That’s so sweet an award!! And thanks for reading too.

  4. RavieNomNoms says:

    Oooo these breakfast bars look like they are to die for! Nice work.

  5. These bars look perfect for breakfast or a snack! Love raspberries!!

  6. Carolyn says:

    Those look WAY too delicious to be for breakfast. Yummy!

  7. Christine says:

    Looks wonderful. Yum!

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