Wednesday, June 29, 2011

Brilliant Brunch: Raspberry-Blackberry Oatmeal Bars

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These bars are like a delicious dessert on the go...for BREAKFAST.  Seriously delicious, and they keep really well.  I liked that they were easy enough to slip into my purse (in a bag of course), and eat at work; but they would also be great to serve at a brunch or breakfast, especially as the conclusion of the meal with some whipped cream!  YUMMY.

In fact, I lowered the amount of sugar it called for and still felt like they were delicious and sweet.  I doubled the cinnamon, too, from the original recipe from Everybody Likes Sandwiches.  I mentioned last week that John and I had scored some really cheap blackberries.  Well, I still had some leftover, so those went in.  But, raspberries were on sale this week so I used way more of those (about a 2:1 ratio). 

I'm a berry person anyway, and wanted to try something different.  I knew that it was going to be a busy week this week with John and I recovering from our whirlwind weekend!  It makes a great breakfast for us (I do think your kids will love it too and it makes breakfast fast and easy!).  The mix was simple to put together and they came out looking and smelling amazing.  In fact, we might have had a bar or two RIGHT out of the oven, but I'm not going to say for sure!!
Raspberry-Blackberry Oatmeal Bars
Serves:  10 (20 bars)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups oats
2 teaspoons cinnamon
6 tablespoons cold salted butter
1 cup vanilla yogurt
1 tablespoon lemon juice
3-4 cups berries (your choice), chopped
1/3 cup sugar
1 tablespoon cornstarch

Preheat the oven to 350 degrees F.  Line a 13x9 baking pan with tinfoil, and grease the tinfoil.  Set aside.  Mix together the flour, baking powder, and baking soda.   Then, stir in the oats and cinnamon.  Cut the buter into tiny pieces and drop into the oat mixture.  Using your hands, combine the mixture until the dough is crumbly.  Add the vanilla yogurt and lemon juice.  Stir with a wooden spoon until well-combined.  Spread a little over half of the dough into the bottom of the 13x9 pan, making sure that there are no holes.  Then in a separate bowl, stir together chopped berries (we used 2 cups raspberries, 1 cup blackberries), sugar, and cornstarch.  Once it is soupy looking, pour it over the oat mixture already in the pan.  Top with remaining oat mixture.  Bake for 45-50 minutes, until the oats are browned and berries are bubbling.  Cut into 20 squares.  Serve hot or cold.

Don't be intimidated by the ingredient list.  Most of this stuff you already have in the house and it is really just a matter of buying the berries (maybe the yogurt and oats).  It was delicious and a really good alternative in the morning for us busy people.  Let's face it--who ISN'T busy in the morning?

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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