Whole Grain Raspberry Bars — Holy raspberry season Batman! I am swimming in them and looking for raspberry recipes to try. How about you?
This one looked like a perfect treat for breakfast and it did not disappoint. Plus these whole grain raspberry bars are on the healthier side, which makes me feel like Mom of the Year when I feed it to my kids.
These bars freeze really, really well! So if you’ve got a lot of raspberries to use up, I’d make an extra batch or two. Then again, raspberry pie is another favorite. So many choices!!!
Keep calm and bake on.
~Mavis
Ingredients
1 1/2 cups old-fashioned or quick-cooking oats {I used old fashioned}
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1/4 cup wheatgerm
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
Raspberry Filling
1 pint raspberries
1/4 cup sugar
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, wheatgerm 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. Hide from kids. 😉
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Whole Grain Raspberry Bars
Ingredients
1 1/2 cups old-fashioned or quick-cooking oats {I used old fashioned}
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1/4 cup wheatgerm
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
Raspberry Filling
1 pint raspberries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
Instructions
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, wheatgerm 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. Hide from kids.
Lori says
I don’t see walnuts in the ingredient list? How much do we need?
Mavis Butterfield says
Hi Lori, I didn’t use walnuts in this recipe. 🙂
Helen in Meridian says
Are you wearing a Boise State Football tee today? Go Broncos. You know we play Washington in a month.
Sarah says
Just made these with one exception; I have no wheat germ, so I upped the wheat flour 1/4 cup. First off, your bars are much, much prettier without the processed oats. I have a feeling the texture is better too. With everything pulsed and blended together, it is too fine and crumbly. I might half the oats next time and add the unprocessed ones in after the oil and egg.
Second, if you have store bought berries (like I did), be prepared for a bit of “sour,” as my girls called it. I’m not sure if the lemon juice had to do with that, though. My raspberry mix never turned translucent when cooking. **SIDE NOTE, Mavis, you should edit in that you need to crush/mash the berries prior to cooking. I used a potato masher and it was perfect.
Definitely one I’ll make again, with some tweaks!
Veronica says
How much raspberry jam would I need to substitute for the raspberries in this? Thanks!
Veronica says
Well, I didn’t use jam. I made it with quick oats and frozen blackberries in a 7×11 pan. Did not pulverize the oats and I think old fashioned oats would be better (also unpulverized). Next time will use melted butter instead of oil to amp up the flavor. Omitted the lemon juice; used water instead. The bars were very crumbly; I think they needed more binding agent.
Brianna says
I shared this recipe with my mom since she has a big raspberry patch and she loved it! She made it to take to a Fourth of July party. She really liked her healthy it was, and said they turned out very tasty. Thanks for the great recipe Mavis!
Nancy says
Wondering if 2 tablespoons of cornstarch should be 2 teaspoons?. My raspberry filling was so thick it did not pour.
Mavis Butterfield says
Nope. The recipe calls for 2 tablespoons. The filling should be thick. 🙂