Raspberry Breakfast Bars

These lack nutritional value entirely, and are perhaps better suited to a tea time or midday snack. All the same, I often make them in the morning for afternoon consumption only to have half the pan devoured right out of the oven.

METHOD

Prepare the crust:

Preheat oven to 350°

Spray an 8-inch square baking pan with canola spray

Melt:

  • ¾ cup (1 ½ sticks) unsalted butter

In a small mixing bowl combine:

  • 2 cup flour

  • 1/3 cup powdered sugar

  • Pinch salt

Add butter to dry ingredients and stir with a fork to combine.

Press the mixture into the baking pan evenly. Bake for about 20 minutes until golden.

Remove from oven and spread a layer of raspberry jam on the crust (I probably use about ¼ cup or a bit more).

Top with about ½ cup streusel (see recipe below) and return to the oven for about 15 minutes or until the jam bubbles up and the streusel is golden brown.

Allow to cool for a good 10 minutes before cutting.


Streusel:

Combine in a mixer with the paddle attachment:

    • 1 ¼ cup flour

    • 1 cup brown sugar

    • 1 cup oats

    • 1 T cinnamon

    • ½ t salt

    • ½ t nutmeg

Add and mix gently for 2-3 minutes until just combined:

    • ¼ cup (½ stick) cold unsalted butter, cubed

Keeps well in the fridge and in the freezer indefinitely. Be sure that it’s well covered to protect it from absorbing odors.