the review: raspberry breakfast bars

I like baked goods. Not just sort of like, I really like baked goods. It's kind of a good thing that I'm not the best baker in the world. I would be 200 pounds. I am not above making something sweet and tasty that has a little bit of healthy in it also. These raspberry bars totally fit the bill. I have now made these raspberry bars twice and will be putting them in regular rotation.

There are three things to like about these raspberry bars. First, they are chock full of goodness. Second, they freeze really well and are perfect to take along with you for breakfast or a mid-morning snack. Third, they are so tasty that your kids will never know they are chock full of goodness. Fourth, they are easy, easy, easy. Did I say three things? I lied.

Like every good recipe for baked goods, I have my Aunt Lisie to thank for this one. She gave me a bunch of recipes when I went to visit in June. Perhaps my favorite that I have yet to make is this one:

She’s probably going to kill me for posting that, but she said everyone where she worked was asking her to write it down because they thought it was the best thing since sliced bread, so she wrote it down. I think I’ll make it next week.

Anyway, Lisie found the original recipe for these raspberry bars on the Driscoll’s website. She made a few changes to the recipe to make them a bit more substantial (and in my opinion, much better). Think of all sorts of grains. Oats, flax, wheat germ, oat bran, whole wheat flour. Now throw all those grains into your Cuisinart with some walnuts, brown sugar, and cinnamon and pulse that baby.

Add some wet stuff (coconut oil and eggs). Pack half the batch into a 9x9 pan. Pour some delicious berry concoction over the top of your crust.

I used between ¼ - ½ cup of sugar and way too many berries. I’m pretty sure your basic bag of frozen berries would be enough (I think it is 10 ounces) with a rounded ¼ cup of sugar.

Ok, now top off your raspberry concoction with more crust. Bake. Cut. Freeze. Voilà, my friends. Deliciousness to go.

Filling:

One bag frozen raspberries, thawed

¼-½ cup sugar

2 T. cornstarch

2 T lemon juice

Combine all in saucepan and cook over low heat until thick, stirring constantly.

Crust:

1½ cups whole oats

¾ cup whole wheat flour

¼ cups wheat germ

¼ cups oat bran

¼ cups flax seed or meal

½ cup walnut pieces

½ cups brown sugar

1 t cinnamon

½ t salt

Scant ½ cup coconut oil

2 eggs, beaten

Combine all dry ingredients in food processor and process until finely chopped. Add oil and eggs and pulse quickly until combined. Press half into bottom of greased 9” square pan (a layer of parchment helps these come out easily in one piece). Cover with filling, then top with remaining crust, patting down well.  Bake at 350° for 25 minutes. Cool completely before cutting into bars. (Actually, if they are chilled for an hour or so in the fridge, they cut a lot easier.)