Raspberry Breakfast Bars

These bars are sooo good.  The sweet and tart fresh berries make them a perfect summer breakfast treat, the bar shape makes them easy to take on the go or send to a friend, and the whole wheat flour and rolled oats make these a healthy-ish start to your day.  Try them out!

Raspberry Breakfast Bars

Adapted from Lottie+Doof

Hardware:  A 9 x 13 (or smaller for thicker bars) baking dish.

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Crust

1 cup whole wheat flour

1/2 cup regular flour

1 cup packed brown sugar

1 1/4 cup rolled oats

1 tsp salt

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

12 Tbsp cold butter

Filling

1 lemon

1/4 cup brown sugar

1/2 tsp cinnamon

2 Tbsp flour

1 Tbsp honey

1 lb fresh raspberries

2 Tbsp melted and cooled butter

Preheat to 350.  Grease a baking dish 9 x 13 or smaller.

Whisk together both flours, brown sugar, oats, salt, baking soda, baking powder, and cinnamon.

Add butter chunks and, as if you were making pie dough, use your finger tips to incorporate everything until course crumbs form.

Set aside 1 1/4 cups of this, and pack the rest into the bottom of your baking dish.

Cook for about 15 minutes until golden.  Let cool.

For the filling, first take the zest off your lemon.  Add to it the brown sugar, honey, cinnamon, and flour.  Use a fork to mix these ingredients together.

Add the juice from your lemon.

Stir in the butter.

Rinse your berries, then add them to the mixture and use your hands to get them completely coated.

When your crust is completely cooled, spread the berry mixture on top of it.

Use a rubber spatula to mash the berries gently and spread an even layer of filling over the entire crust.

Sprinkle the left over crust dough on top of the berries and gently press it in.

Bake for about 40 to 45 minutes and let cool completely before cutting.

Cut into bars and enjoy!

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