Thanks Mavis!
Holy raspberry season Batman! I am swimming in them and looking for raspberry recipes to try. This one looked like a perfect treat for breakfast and it did not disappoint. Plus it’s on the healthier side, which makes me feel like Mom of the Year when I feed it to my kids.
Ingredients
1 1/2 cups old-fashioned or quick-cooking oats {I used old fashioned}
3/4 cup whole wheat flour (oat flour)
1/2 cup packed brown sugar
1/4 cup wheat germ (flax seed)
1 teaspoon ground cinnamon
1/3 cup vegetable oil (olive oil)
1 egg (egg beaters)
Raspberry Filling
1 pint raspberries
1/4 cup sugar (stevia)
2 tablespoons cornstarch
2 tablespoons lemon juice
Directions
Preheat oven to 350 degrees.
Combine raspberries, sugar, cornstarch and lemon juice in a saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Simmer 2 minutes while continuing to stir constantly until sauce is thick and translucent. Remove from heat and set aside.
Combine oats, flour, sugar, wheat germ and cinnamon in a food processor. Process until oats are finely ground { I totally forgot to grind mine and the bars still turned out great!}. Add oil and egg, and pulse until combined. Press half of the crumb mixture evenly on bottom of a 9×9 baking pan/dish. Pour raspberry filling over crumbs, spreading evenly. Top with remaining crumbs and gently pat mixture down. Bake for 25 minutes or until golden brown. Let bars cool completely before cutting into bars.
