Raspberry Breakfast Bars

adapted from smitten kitchen

Makes 9x13 inch pan or about 32 bars

Prep time: 10 minutes

Cook time: 30 minutes

Cost: $1.72 plus cost of raspberries--let's say $5.00 total

(flour: .30, oats: .12, sugar: .35, butter: .45, lemon: .50, raspberries--get them from a friend:) because they'll cost you otherwise--probably $3-4)


1 1/2 C whole wheat flour

1 C brown sugar (I used light; smitten kitchen did dark)

1 1/4 C rolled oats

3/4 tsp salt (I recommend 1/4-1/2 tsp)

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

3/4 C (1 1/2 sticks) unsalted butter (if you use salted, omit the salt above), cut into pieces

For the raspberry filling:

1/4 C white sugar (if your raspberries are tart at all, take this up to 6 Tbsp)

1 Tbsp lemon zest (I recommend 1/2 Tbsp)

1/2 tsp cinnamon

2 Tbsp white flour

1 pound (about 4 C) raspberries

1/4 C lemon juice

2 Tbsp unsalted butter, melted but not still hot


Grease a 9x13 inch pan and put a piece of parchment paper in the bottom so that it drapes over the short ends of the pan (this makes it easy to take your bars out--you can get away with not doing it if you don't have parchment paper). 

For crust/top:

Combine dry ingredients in food processor and give a pulse or two to combine. Add butter chunks and pulse until it's a crumb-like texture. 

Reserve 1 1/2 C in a separate bowl to use later for topping. Put the rest in pan and press it in with your fingertips. Bake for 12-15 minutes at 350 degrees. Allow to cool (at least until you can touch the sides of the pan with your fingers).

For the Filling:

Whisk together sugar, zest, cinnamon, and flour. Add raspberries and lemon juice, and melted butter (you probably could get away with skipping that butter if you're trying to healthify this more). Gently toss.

To finish:

Put your raspberry mixture evenly over your crust. Sprinkle remaining 1 1/2 C crumb mixture over top.

Bake for about 30 minutes or until the top is golden and the raspberry part is bubbling or at least making a show of looking jam-like. 

Allow to cool before cutting. 

Posted by The Tasty Cheapskate