Oatmeal Berry Breakfast Bars
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Oatmeal Berry Breakfast Bars
Also great with peeled and chopped peaches, nectarines or plums.
Yield: 16 servings
- CRUST AND TOPPING:
- 1
-
¾
cup light brown sugar, firmly packed
- ½
-
½
cup unsalted butter, cold and cut into small cubes
-
2 ½
cups quick-cook oats
- 2
- FILLING:
-
¼
cup dark brown sugar, firmly packed
- 2
-
3 ½
cups (18 oz) fresh blueberries, raspberries or blackberries
- 1
Heat oven to 375 degrees. Grease a 9×13 pan.
Add flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.
Remove 1 ½ cups of the mixture and set aside. Add the juice to the remaining mixture and pulse three of four times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 – 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 16 bars. Store them in the refrigerator in an airtight container.
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