Raspberry Breakfast Bars Recipe

Looking for an easy Raspberry Breakfast Bars recipe? Learn how to make Raspberry Breakfast Bars using healthy ingredients.


Submitted by kimmbot

Makes 24 servings



Raspberry breakfast bars, originally published on Smitten Kitchen.

Recipe Ingredients for Raspberry Breakfast Bars

1 1/2 cups all-purpose flour
1 cup dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
1/4 cup dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

Recipe Directions for Raspberry Breakfast Bars

  1. Make the crust and crumb: Preheat the oven to 350F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

  2. Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

  3. Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. My gut told me that was too little, and I upped it. I wanted to make sure the top of the raspberries were mostly covered, at least for packing purposes, and was glad I had changed it.) Pour the rest of the mixture into the prepared pan and use your hans 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 until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

  4. Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

  5. Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

  6. 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.

  7. Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

  8. http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/

Categories

Snacks

Nutrition Facts
Serving Size 51.1g
Amount Per Serving
Calories
146
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
4.3g
21%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
152mg
6%
Potassium
86mg
2%
Total Carbohydrates
19.4g
6%
Dietary Fiber
2.0g
8%
Sugars
8.3g
Protein
1.8g
Vitamin A 4% Vitamin C 11%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
    Bad points
  • High in saturated fat
  • High in sugar
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