Whole Grain Raspberry Bars

  • Like on Facebook
  • Twitter
  • Print Friendly and PDF
  • Pin It

whole grain raspberry bars

Holy raspberry season Batman! I am swimming in them and looking for raspberry recipes to try. This one looked like a perfect treat for breakfast and it did not disappoint. Plus it’s on the healthier side, which makes me feel like Mom of the Year when I feed it to my kids.

bucket of raspberries

Ingredients

1 1/2 cups old-fashioned or quick-cooking oats {I used old fashioned}
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1/4 cup wheatgerm
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg

Raspberry Filling

1 pint raspberries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice

whole grain raspberry bars

Directions

Preheat oven to 350 degrees.

Combine raspberries, sugar, cornstarch and lemon juice in a saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Simmer 2 minutes while continuing to stir constantly until sauce is thick and translucent. Remove from heat and set aside.

Combine oats, flour, sugar, wheatgerm and cinnamon in a food processor. Process until oats are finely ground { I totally forgot to grind mine and the bars still turned out great!}. Add oil and egg, and pulse until combined. Press half of the crumb mixture evenly on bottom of a 9×9 baking pan/dish. Pour raspberry filling over crumbs, spreading evenly. Top with remaining crumbs and gently pat mixture down. Bake for 25 minutes or until golden brown. Let bars cool completely before cutting into bars. Hide from kids. ;)

Seasonal Fruit Desserts From Orchard, Farm, and Market

Seasonal Fruit Desserts: From Orchard, Farm, and Market

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Related posts:



Comments

  1. I don’t see walnuts in the ingredient list? How much do we need?

  2. Helen in Meridian says:

    Are you wearing a Boise State Football tee today? Go Broncos. You know we play Washington in a month.

  3. Just made these with one exception; I have no wheat germ, so I upped the wheat flour 1/4 cup. First off, your bars are much, much prettier without the processed oats. I have a feeling the texture is better too. With everything pulsed and blended together, it is too fine and crumbly. I might half the oats next time and add the unprocessed ones in after the oil and egg.

    Second, if you have store bought berries (like I did), be prepared for a bit of “sour,” as my girls called it. I’m not sure if the lemon juice had to do with that, though. My raspberry mix never turned translucent when cooking. **SIDE NOTE, Mavis, you should edit in that you need to crush/mash the berries prior to cooking. I used a potato masher and it was perfect.

    Definitely one I’ll make again, with some tweaks!

  4. How much raspberry jam would I need to substitute for the raspberries in this? Thanks!

    • Well, I didn’t use jam. I made it with quick oats and frozen blackberries in a 7×11 pan. Did not pulverize the oats and I think old fashioned oats would be better (also unpulverized). Next time will use melted butter instead of oil to amp up the flavor. Omitted the lemon juice; used water instead. The bars were very crumbly; I think they needed more binding agent.

Speak Your Mind

*

Recipes Garden Frugal Canning Chickens Travel