RASPBERRY BREAKFAST BARS RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 17
Steps:
- Make the crust and crumb: Preheat the oven to 350°F. 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. 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. 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. 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. 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. 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. 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.
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King Jaan
[email protected]I'm not a big fan of raspberries, but I still liked these bars. The oat crust is really good and the raspberry filling is tart and sweet.
Sopno Choya
[email protected]These bars are the perfect grab-and-go breakfast or snack. They're also a great way to get your kids to eat their fruit.
Flora Bruno
[email protected]I made these bars for a potluck and they were a hit! Everyone loved them.
Nurun
[email protected]These bars are a great way to use up fresh raspberries. They're also a healthier alternative to traditional breakfast pastries.
Mtanvir Ahmedmilon
[email protected]I followed the recipe exactly and my bars turned out perfectly. They're so easy to make and they taste amazing!
alizae martinez
[email protected]These bars were a little too sweet for my taste, but I still enjoyed them.
Zohra Shah
[email protected]I love the combination of raspberries and oats in these bars. They're healthy and filling, but still taste like a treat.
X Love
[email protected]These bars are so good! The raspberry filling is tart and sweet, and the oat crust is perfect.
50legman
[email protected]I've made these bars several times now and they're always a crowd-pleaser. They're perfect for breakfast, brunch, or a snack.
Safdar Kamboh
[email protected]These raspberry breakfast bars were a hit with my family! They're so easy to make and taste delicious. I love that they're made with fresh raspberries, which gives them a burst of flavor.