September 2, 2013

Raspberry Breakfast Bars

Granola bars are a healthy and satisfying snack, but my raspberry breakfast bars make an even better breakfast. Crunchy oat layers surround tart, fresh raspberries to make a quick and nutritious breakfast. You can use raspberries, blueberries, blackberries, or a mix, and since berry season is just about over, you can use frozen berries instead of fresh ones. I like to add some cinnamon and lemon zest for an extra pop of flavor, too. The bars freeze extremely well, so make a batch or two over the weekend and grab a few on your way out the door.
1 1/2 Cups + 2 T Flour
1 1/4 Cups Dark Brown Sugar
1 1/4 Cups Oats
3/4 tsp Salt
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1 1/2 Sticks Butter, Chilled & Cubed
2 T Butter, Melted & Cooled
1 T Lemon Zest
1 1/4 lbs Raspberries
2 T Lemon Juice
3 T Cornstarch
Heat oven to 350F and line a 9x13" pan with parchment.

Pulse 1 1/2 cups flour, 1 cup brown sugar, oats, salt, baking powder, baking soda, and 1/2 tsp cinnamon together in the bowl of a food processor. Pulse in the chilled butter. Remove 1 1/2 cups of the dough and press the rest into the bottom of the pan. Bake for 12 minutes or until golden and cool.

Combine the remaining flour, remaining brown sugar, remaining cinnamon, lemon zest, and corn starch. Toss in the raspberries, then add the lemon juice and melted butter. 
Spread the raspberries onto the cooled crust and crumble on the remaining dough. Bake for 20-30 minutes or until golden and bubbly.

Makes 24
Recipe Adapted from Smitten Kitchen

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