Whole Grain Raspberry Breakfast Bars

Filed in archive Recipes on August 24, 2009

Now that kids are going back to school, here's a recipe for school-moms out there looking for power-packed breakfasts and snacks that kids can have without being late for the schoolbus run.

Whole Grain Raspberry Breakfast Bars

Prep time: 15 minutes
Bake time: 25 minutes
Makes 15 servings

Raspberry filling:
1 package (6 ounces) Driscoll's Raspberries
1/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 tablespoons orange zest

Breakfast Bars:
1-1/2 cups regular or quick oats
3/4 cup whole wheat flour
2/3 cup packed brown sugar
1/3 cup almond pieces
1/4 cup wheat germ
1 teaspoon cinnamon
1/3 cup canola oil
¼ c egg substitute

Raspberry Filling:
Preheat oven to 350ºF.
Combine raspberries, sugar, cornstarch, orange zest and orange juice in a small saucepan. Stir over medium heat until mixture comes to a boil. Simmer, stirring constantly for 2 minutes until sauce is thick and translucent. Remove from heat.

Breakfast Bars:
Combine oats, flour, sugar, nuts and cinnamon in a food processor. Process until oats and nuts are finely ground. Add oil and egg substitute; pulse to evenly combine, scraping sides of work bowl.
Press half of the crumb mixture evenly on bottom of a 9-inch square pan. Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
Bake 25 minutes or until golden brown. Cool completely in pan. Cut into bars.

Helpful Tip:
Two minutes is the magic time it takes for cornstarch to thicken and turn clear - be sure to stir the fruit and cornstarch while simmering.

Pressing the crumbs firmly into the pan and on top of the berry filling is important to make the bars hold together.

Recipe courtesy of Dietitian Tina Ruggiero and Driscolls's Berries.