Recipe Image

Whole Grain Raspberry Breakfast Bars

Two minutes is the magic time it takes for cornstarch to thicken and turn clear – be sure to stir the fruit and cornstarch while simmering. Pressing the crumbs firmly into the pan and on top of the berry filling is important to make the bars hold together.

Prep Time: 15 minutes   |    Cook Time: 25 minutes   |    Makes: 12 servings
  • Vegetarian
  • Quick Prep
  • Healthy - Low Sodium
Raspberry Filling
  • 1 1 1pkg. Volume(6 oz) Driscoll’s Raspberries 
  • 1/4 1/4 1/4cup CUP_USVolumegranulated sugar 
  • 2 2 2Tbsp. TABLESPOON_USVolumecornstarch 
  • 2 2 2Tbsp. TABLESPOON_USVolumelemon juice 
Breakfast Bars
  • 1 1/2 1 1/2 1 1/2cup CUP_USVolumeregular or quick oats 
  • 3/4 3/4 3/4cups CUP_USVolumewhole wheat flour 
  • 2/3 2/3 2/3cups CUP_USVolumepacked brown sugar 
  • 1/3 1/3 1/3cup CUP_USVolumewalnut pieces 
  • 1/4 1/4 1/4cup CUP_USVolumewheat germ 
  • 1 1 1tsp. TEASPOON_USVolumecinnamon 
  • 1/3 1/3 1/3cup CUP_USVolumecanola or vegetable oil 
  • 1 1 1each Volumelarge egg 
Instructions
  1. Preheat oven to 350°F. 
  2. Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan.  
  3. Stir over medium heat until mixture comes to a boil.  
  4. Simmer, stirring constantly for 2 minutes until sauce is thick and translucent. Remove from heat.  
  5. Combine oats, flour, sugar, walnuts and cinnamon in a food processor.  
  6. Process until oats and walnuts are finely ground.  
  7. Add oil and egg; pulse to evenly combine, scraping sides of work bowl.  
  8. Press half of the crumb mixture evenly on bottom of a 9-inch square pan.  
  9. Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.  
  10. Bake 25 minutes or until golden brown.  
  11. Cool completely in pan. Cut into bars.  

Nutrition Facts

Amount Per Serving
Calories 229
Total Fat 9.63g
    Saturated Fat .94g
Cholesterol 17.62mg
Sodium 10mg
Total Carbohydrates 33.52g
    Dietary Fiber 3.53g
Protein 4.15g