It’s already time for February’s #TheRecipeRedux. This month’s theme is Break Out of Breakfast Boredom. For the last five years breakfast has been my most consistent meal—usually yogurt, Ezekiel bread, oatmeal or scrambled eggs—so I decided to make something a little different for this challenge.
I created a fruit-topped breakfast bar with a hearty oat-based crust and a fresh raspberry layer. These bars are portable for busy mornings but also lovely served with tea or coffee on a slow Sunday. You can swap the raspberries for blueberries, blackberries, or dewberries if you prefer. Note that the raspberry topping is a touch tart because no extra sugar is added to the fruit.
Raspberry Oat Breakfast Bars — a satisfying, whole-grain option to help break out of breakfast boredom.
📖 Recipe
Whole-Grain Raspberry Oat Breakfast Bars
Ingredients
- ½ cup Shredded coconut lightly toasted
- 1 ½ cups Whole wheat flour
- 1 cup Old-fashioned oats
- ¼ teaspoon Salt
- ½ cup Brown sugar
- 1 Large egg
- ⅓ cup Butter melted
- 2 Tablespoons Milk
- 6 oz. Raspberries
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with aluminum foil and spray with nonstick spray.
- Toast the shredded coconut on a foil-lined baking sheet for 3–5 minutes, watching carefully so it doesn’t burn. Remove and set aside.
- In a medium bowl, combine the toasted coconut, whole wheat flour, oats, salt, and brown sugar. In a small bowl, whisk together the egg, melted butter and milk. Stir the wet ingredients into the dry ingredients until a dough forms.
- Reserve ¾ cup of the dough. Press the remaining dough evenly into the prepared pan to form the base.
- Mash the raspberries in a small bowl and spread them over the dough in the pan. Crumble the reserved dough evenly over the raspberry layer.
- Bake for 25–30 minutes or until the top is golden brown. Allow to cool completely before cutting into bars.
Healthy regards,
Alaine