With summer around the corner, these breakfast bars are the perfect treat to make this week for your kids or grandkids as they finish up their last days in school. The bars come together very quickly, so make them tonight and enjoy a little more decadent breakfast tomorrow morning. The oats, cinnamon, and raspberries will have your house smelling like a dream! Plus, they’re “healthy,” right?
Raspberry Breakfast Bars
Recipe adapted from Smitten Kitchen
For the crust and crumb:
3/4 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
½ cup + 2 tablespoons rolled oats
¼ + 1/8 teaspoon salt
¼ + 1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, cold and cut into 1-inch pieces
For the raspberry filling:
2 tablespoons packed dark brown sugar
1/2 tablespoon grated lemon zest
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1/2 pound raspberries, fresh or frozen
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter, melted
- Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of an 8×8 glass or light-colored metal baking pan. Line your pan with parchment paper so the parchment extends up two of the sides (this will make it easier to remove the bars).
- Place the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in a few short bursts until combined. Add the butter and pulse until loose crumbs form. You will have a sandy texture, but it should hold together if you squeeze some in your hands.
- Reserve 3/4 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer at the bottom of the pan.
- Make the raspberry filling: In a medium bowl, stir the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and toss gently until the raspberries are evenly coated.
- Assemble and bake the bars: Spread the raspberry filling evenly on top of the crust. Sprinkle the reserved crust mixture evenly on top of the filling.
- Bake for 50 minutes, until the top is golden brown.
- Transfer to a wire rack to cool completely, then cut into desired shape and serve. The bars can be stored in an airtight container for up to two days.
Do ahead: Although this recipe comes together quickly, if you still need to make it well ahead of time, you can bake the bars and freeze them in a plastic ziptop bag. If you like to save time in the kitchen, download my free 3-Step Guide to Freezer Baking to learn exactly how to make cookies, scones, biscuits, and cakes days, weeks or even months in advance.