I guess I’ve been on a bit of a breakfast kick lately. I usually like my weekday breakfasts to be relatively no-fuss yet healthy affairs and these bars certainly fit the bill. They do look a bit deceptive, however. If you are expecting a sweet sugar fix, please turn away now. These aren’t dessert necessarily, but that’s not to say that they don’t go well with a cuppa or two in the evening – because they most certainly do. And I’m sure if you did want to sweeten things a bit, serving a square topped with a dollop of whipped cream or a scoop of vanilla ice cream would be the proper thing to do.
Now that we’re into spring, I’ve got my eye on the things in my freezer. I still have quite a few berries leftover from last summer and I want to get things emptied so that I can soon fill it up with new berries. I saw the original recipe over at The Kitchen Sink which used blueberries, but I bypassed the blueberries and dug out a container of raspberries and another of blackberries knowing they’d be so perfect here. They were. A luscious mouthful of summer berries against a wholesome crust? Pretty much perfect.
And elsewhere….you can find me whipping up a frenzy out of a nearly empty refrigerator. In my latest post for ReadyMade I get thrifty in the kitchen and make a pretty simple (yet delicious) meal out of zucchini & mushrooms served over millet. So head on over and take a peek!
raspberry/blackberry oat breakfast bars
(recipe adapted from The Kitchen Sink)
2 c old-fashioned organic rolled oats
2 c whole-wheat organic pastry flour
1 t baking powder
1 t baking soda
1/2 t kosher salt
1 t ground cinnamon
6 T cold unsalted butter
1 c plain organic yogurt
1 T lemon juice
2 t pure vanilla extract
1/2 c white sugar
1 T cornstarch
3 c fresh or frozen organic raspberries/blackberries
2 T raspberry jam
2 T organic raw sugar
1. Preheat oven to 350F degrees. Butter a 9×13″ glass pan and line with 1 piece of parchment paper, allowing the paper to hang over the sides. Butter parchment and set aside.
2. In a large bowl, blend together the flour, baking soda, baking powder and salt. Stir in the oats & the cinnamon. Chop the butter into small pieces and drop into the flour/oat mixture. Use your hands to blend until the dough resembles small peas.
3. In a small bowl, combine the yogurt, lemon juice and vanilla together. Pour this mixture into the flour/butter mixture and stir with a wooden spoon until it just comes together.
4. In another bowl, roughly chop up 2 cups of the berries and mix with cornstarch and white sugar. Toss in the remaining berries.
5. Press a bit more than half of the dough into the prepared 9×13″ pan and spread the berry mixture over top. Dollop the raspberry jam over top of the berries and crumble over the remaining dough over top. Sprinkle with raw sugar.
6. Bake for about 50 minutes or until the berries are bubbling and the oats are golden brown. Remove from oven to cool completely before cutting into squares.