Raspberry Breakfast Bars

Fruit-filled breakfast bars are an easy and healthy breakfast treat. I like to use succanat, a less refined sugar, but brown sugar will work, as well. The batter can be made the night before and refrigerated in pan, so you can bake them up fresh in the morning.

Raspberry Breakfast Bars

Prep Time 20 minutes
Cook Time 45 minutes
Fruit-filled breakfast bars are an easy and healthy breakfast treat. I like to use succanat, a less refined sugar, but brown sugar will work, as well. The batter can be made the night before and refrigerated in pan, so you can bake them up fresh in the morning.
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Course Breakfast, Brunch
Servings 8

Ingredients
 

  • 1 ¼ cups (155 grams) whole wheat flour
  • 1 cup (125 grams) all-purpose flour
  • 2 cups rolled oats
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cup sucanat or use light brown sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla
  • 1 cup raspberry jam
  • ½ pint fresh raspberries
  • ¼ cup sliced almonds

Instructions
 

  • Preheat your oven to 375 F. Butter a 9 x 13 inch baking pan and line with parchment paper so that there are overhanging flaps on two sides.
  • Combine both flours, the oats, baking powder and salt in a medium bowl
  • In a stand mixer, beat the soft butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides after each one. Add in the flour mixture and beat until just combined.
  • Press 2/3 of the dough into the bottom of the pan so that it is even. Spread the jam on top, then scatter over the fresh raspberries. Take the remaining dough and mix in the sliced almonds, then scatter it evenly over the jam.
  • Bake for 45 minutes until golden, then cool on the counter for 10 minutes. Lift the bars out using the parchment, and place on a cutting board. Cut into squares and serve. They will keep wrapped for 2 days.
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