Raspberry Oatmeal Breakfast Bars Recipe
As life seems to get busier and busier, breakfast bars have become more and more popular. With "breakfast" in the name, you can be sure that they will make an excellent start to the day, but they also make for an ideal snack for when you're on the go, thanks to their portability and the fact you can eat them without needing silverware. Although supermarkets sell ready-made breakfast bars, these are often made with a lot of sugar and other additives. By making your own, you will know exactly what is in your breakfast bar, so you can cut out all the filler ingredients and make a far tastier, not to mention much healthier, bar. And, you'll likely save money too, what's not to like?
This raspberry oatmeal breakfast bar recipe, created by Tasting Table recipe developer Jennine Rye, offers a great balance of delicious fruity and oaty flavors. They are certain to satisfy any sweet craving, and because oats release their energy gradually, they will help you feel fuller for longer, making them a perfect breakfast food. This recipe uses homemade jam rather than the store-bought variety, making these breakfast bars a cut above the average. Read on to find out how you can make these raspberry oatmeal breakfast bars at home, and start your day the right way.
Gather the ingredients for this raspberry oatmeal breakfast bars recipe
To begin this recipe for raspberry oatmeal breakfast bars, first you will need to gather the ingredients. You will want fresh or frozen raspberries, vanilla extract, ground cinnamon, cornstarch, flour, butter, sugar, an egg, and oats.
There is a bit of a trick to always making sure you are buying the best fresh raspberries. When you select them, simply flip the carton over and see if any of the berries stick to the bottom. That way, you'll be able to identify if any of the berries have gone past their best-by date and become mushy.
Make the raspberry jam
To start this recipe, you'll begin by making the raspberry jam. To do this, add the raspberries, the sugar, some vanilla extract, the cornstarch, and a dash of water to a saucepan, then cook the mixture gently for 5 to 10 minutes. When the raspberries start to break down, you've struck fruity gold. You'll know it is ready when the jam is gorgeously glossy and coats the back of a spoon. At this point, remove the pan from the heat and set it to one side for between 20 to 30 minutes. Once the jam is cooled, you're ready to move on to the next step.
If you prefer your raspberry jam to be seedless, simply pass it through a fine mesh sieve at this stage. This isn't a necessary step, but it can be done in just a few minutes and will result in smooth, seed-free raspberry jam.
Mix the oatmeal
To mix up the oatmeal batter, start by adding the butter and sugar to a stand mixer, and beating them together until they turn pale and fluffy. Then, add in the egg and vanilla extract, and beat until the mixture is thoroughly combined. Combine the flour, oats, cinnamon, and salt in a separate bowl, and mix them together until they are thoroughly blended. Then, mix the dry ingredients with the wet mixture to form a thick, oaty batter.
Bake the raspberry oatmeal breakfast bars
Once the raspberry jam and the oaty batter are ready, it's time to assemble the breakfast bars. Preheat the oven and prepare a baking tin by lining it with parchment paper. If you're worried about the paper curling up in the oven, you could try the idea of crumpling it up into a ball before flattening it back out into the baking tray.
Layer up the tray, starting with a layer of oatmeal batter. Top that with the raspberry jam, and finish by crumbling the rest of the oatmeal batter on the top. Bake the bars and then allow them to cool completely before slicing them up. Store in an airtight container at room temperature and consume within a day or two of baking to enjoy them at their freshest.
- 1 pound raspberries, fresh or frozen
- ⅔ cup + 4 tablespoons sugar, divided
- 2 teaspoons vanilla extract, divided
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ cup butter, room temperature
- 1 large egg, room temperature
- ¼ cups plain flour
- 1¼ cups oats
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- Place the raspberries into a small saucepan along with 4 tablespoons of sugar, 1 teaspoon of vanilla extract, 1 tablespoon of cornstarch, and 2 tablespoons of water. Cook for 5 to 10 minutes until the raspberries are broken down and jammy. Remove from the heat and set aside for 20 minutes until cooled.
- You can put the raspberry jam through a sieve to remove the seeds if you prefer seedless jam, though it isn't necessary.
- Preheat the oven to 350 F and prepare an 8x8 inch baking tin by lining it with parchment paper.
- Beat together the butter and ⅔ cup sugar in a stand mixer for a few minutes until it is pale and fluffy.
- Add the egg and the vanilla extract and then beat for another 30 seconds until they are well combined.
- In a separate bowl, add the plain flour, oats, ground cinnamon, and salt. Mix well.
- Stir the dry ingredients into the butter, sugar, and egg mixture until just combined.
- Divide the oat batter in half; place half of it into the prepared baking tin, smoothing it out using a knife or the back of a spoon.
- Add the cooled raspberry jam to the baking tin on top of the oat base, and then crumble the remaining oat batter on top of the raspberry mixture.
- Bake for 30 minutes until the top is golden and a knife placed into the batter comes out clean. Allow to cool completely before slicing and serving.
| Calories per Serving | 307 |
| Total Fat | 12.6 g |
| Saturated Fat | 6.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 47.8 mg |
| Total Carbohydrates | 44.5 g |
| Dietary Fiber | 5.8 g |
| Total Sugars | 22.7 g |
| Sodium | 140.1 mg |
| Protein | 5.4 g |
