Whole-Grain Raspberry Oat Breakfast Bars

It’s already time for February’s #TheRecipeRedux. This month’s theme is Break Out of Breakfast Boredom. Breakfast has been the steady, consistent meal of my day for the past five years – typically either yogurt, Ezekiel bread, oatmeal or scrambled eggs.

For this challenge, I decided to make a fruit topped breakfast bar. The bars have a thick oat based crust with a tart raspberry topping. Feel free to use blueberries, blackberries, dewberries, or raspberries. Keep in mind the raspberries are a little tart since there is no extra sugar added to the fruit topping.

Raspberry Oat Breakfast Bars - portable for those on-the-go mornings but nice enough to enjoy with tea or coffee on a lazy Sunday Morning.

📖 Recipe

Whole-Grain Raspberry Oat Breakfast Bars

My TX Kitchen

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Servings 12

Ingredients

  

1x2x3x

• 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 oven to 350F. Line a 9X9 inch baking pan with aluminum foil and spray with non-stick spray.
• Toast coconut on foil-lined baking sheet for 3-5 minutes. Remove from oven and set aside.
• Combine coconut, flour, oats, salt and sugar in a medium bowl. In a small bowl, combine egg, butter and milk. Stir wet ingredients into dry ingredients until a dough forms.
• Reserve ¾ cup of the dough. Press remaining dough evenly into pan.
• Mash raspberries in a small bowl; spread over dough in pan. Crumble the reserved dough over the raspberry layer.
• Bake 25-30 minutes or until golden brown. Let cool before cutting.

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Healthy Regards,

Alaine