Oatmeal Berry Breakfast Bar!

Posted bytheshield2021Posted inUncategorized

By Isabella Brady
With the extra time quarantine has brought, many people are struggling to find new recipes to spice up this fall. Oatmeal breakfast berry bars bring a balanced snack any time in the day, whether it be breakfast or dessert. With natural tart flavor from the berries combined with crumbly oats, these breakfast bars are a delicious combination of sweet and savory. A remedy for picky eaters, oatmeal berry breakfast bars present a rewarding challenge for anyone interested in a new fall snack. I got this recipe from Family Fun magazine and this is a yummy recipe to satisfy your cravings, especially for anyone with a restricted diet.

Ingredients:
Crust and Topping:

  • 1 cup flour
  • 1/4 cup light brown sugar, firmly packed
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 2 1/2 cups quick oats
  • 2 Tablespoons apple or orange juice

Filling:

  • 1/2 cup light brown sugar, firmly packed
  • 2 Tablespoons flour
  • pinch of salt
  • 3 1/2 cups fresh blueberries, blackberries or raspberries. (frozen can also be substituted)
  • 1 Tablespoon fresh lemon juice

Directions:

  1. Heat the oven to 375 degrees and grease a 9’ by 13’ inch pan.
  1. Add the 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.
  1. Remove 1 1/2 cups of the mixture and set aside. Add the juice to the remaining mixture and pulse three or four times until it’s just moistened. Press the mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
  1. 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.
  2. Sprinkle the reserved crumb moisture 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.