Summer has slipped away and autumn is in full windy drizzle leaves on the ground mode here in Seattle. I can't pretend that I don't LOVE this time of year (what can I say? I love a sweater and a cuppa tea!) but I do miss delicious summer fruits when they're gone.
To capture the last bits of summer sweetness and to make my breakfast routine faster for school mornings I made a version of Smitten Kitchen's Breakfast Bars. They are slightly sweet (mostly from the berries) and taste amazing with tangy greek yogurt. I even added a little of my smoothie protein powder for added breakfastyness, though they're so good you could make them as a dessert and no one would be the wiser. Deb's recipes are always awesome, the only thing I would add is that my 9x13 pan actually seemed a little too big for the amount of oat mix this recipe made, so next go around I might 1.5x the recipe and swap to two 8x8 pans. Or maybe its just me and I wanted super thick bars-- let me know what you think!
For the crust:
- 1- 1/2 c all-purpose flour
- 1 c firmly packed brown sugar
- 1- 1/4 c rolled oats
- 3/4 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 c (1- 1/2 sticks) unsalted butter, cut into 1" pieces
For the filling:
- 1/4 c firmly packed brown sugar
- 1 tbs grated lemon zest
- 1/2 tsp cinnamon
- 2 tbs all-purpose flour
- 1 lb raspberries (I got mine on a sweet deal at Costco-- you could also swap for blueberries or blackberries)
- 1/4 lemon juice
- 2 tbs unsalted butter, melted and cooled
- Preheat the oven to 350F. Butter the bottom and sides of a glass or light colored 9x13 inch baking pan. Line the buttered dish with parchment (this will make it easier to remove the bars in the end). Butter the parchment too. Yum.
- Pulse the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. I didn't do this (don't be like me) because I don't have a food processor big enough and I didn't want to wash the blender (again, don't be like me). I wish I had because it would have made it more crust-like, but either way the bars were tasty.
- Add the butter and pulse until loose crumbs form (you can also do this by hand or with a pastry cutter). Reserve 1- 1/2 c of the mix and set aside.
- Pour the rest of the crust mix into the baking pan and smoosh into an even layer with your hands or the back of a wooden spoon.
- Bake until golden brown (12-15 minutes) and let cool on a wire rack while you make the raspberry filling
- In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the washed and well drained raspberries, lemon juice and butter and gently toss until the raspberries are evenly coated. Try not to squish the berries!
- Spread the filling evenly on the cooled crust and sprinkle the reserved crust mix evenly over the top.
- Bake for 35-40 minutes, rotating the pan every 15 minutes or so until the top is golden brown and the filling starts to bubble.
- Let cool completely and cut into squares
I highly recommend wrapping the precut squares in parchment or stacking in layers with parchment between in whatever container you are storing them in. I did not do this and mine were pretty sticky and started to congeal together. I think the pulsing of the oats paired with using parchment in their storage would have reduced their congealing tendencies. These babies store great in the fridge for at least a week!
Let me know how you are getting the last bit of summer goodness out or if you're really just full-throttle autumn! As always, I want to hear how this recipe went for you and any changes you made that worked (or didn't). Keep up with my behind the scenes/day to day adventures on Instagram, Twitter and Pinterest-- xo