I made these delicious Raspberry Breakfast Bars for Easter Sunday, and they were a huge hit. I cut them long and skinny (kind of like a granola bar) and they held their shape well. I will definitely be making these again soon, and hope to do a test-run with whole wheat flour, and freezing some for busy mornings. (You can see the update here)
1 cup packed brown sugar
1 1/4 cups rolled oats
3/4 t salt
3/4 t baking powder
1/2 t baking soda
1/2 t cinnamon
3/4 cup unsalted butter, cut into 1-inch pieces
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1/4 cup packed brown sugar
1 T grated lemon zest
1/2 t cinnamon
2 T all-purpose flour
2 1/2 cups frozen raspberries
1/4 cup lemon juice
2 T unsalted butter, melted and cooled
Pulse flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor to combined. Add the butter and pulse until loose crumbs form. Reserve 1 1/2 cup of the mixture for the topping. Put the remaining mixture into a greased 9X13 baking dish, and use your hands press the crust into an even layer at the bottom of the pan. Bake at 350' until golden brown (about 15 minutes). Remove from oven and let cool.
Whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and stir until the raspberries are evenly coated. Spread on top of the crust, and sprinkle the remaining crumb mixture evenly over filling. Bake for 35 to 45 minutes, until the top is golden brown and the filling starts to bubble around the edges. Once cool, store in an airtight container in the fridge.
I only remembered to take a picture when there were just a few measly bars left on the plate.
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