Breakfast bars are a convenient, eat-on-the-go breakfast! My favorite flavor is almond raspberry, boasting a crust loaded with raw almonds and good old-fashioned rolled oats, topped with raspberry preserves and more chopped almonds. Just bake until the crust sets and simply cut into bars. Easy to make as well as a healthy intake!
Besides being high in protein, these bars are moist and chewy on the inside with a gooey-nutty crunch on top. The raspberry preserves give a subtle sweetness to the bars which is just enough to satisfy my sweet tooth.
So yummy! Even their preparation is a snap; 15 minutes to create and 30 minutes to bake!
Since mornings in every household can be a hectic, there may not always be time to prepare a full breakfast, or even grab something healthy for on-the-go. Since most packaged bars are filled with too much sugar, preservatives and corn syrup, this recipe tops the charts in nutrition.
While the main ingredients are rolled oats, raw almonds, real butter, flour and delicious fruit preserves, you can customize these bars to your taste by adding your favorite fruit preserves or jam and nuts. What fun to have a simple recipe that keeps reinventing itself!
Tips for easy preparation include making the bars the night before and remembering to let them cool completely before cutting into bar-size pieces (this will prevent them from falling apart). Also, using parchment paper to line the baking dish allows for an easier clean-up. The added bonus is that these breakfast bars can be frozen for up to 1 month. Just wrap them individually in plastic wrap and place them in a zip-lock plastic freezer bag before putting them in the freezer.
Almond raspberry bars are so amazing... Mornings just got a little easier!
Enjoy, no matter what part of the day you eat them!
Almond Raspberry Breakfast Bars
- 1 + 1/4 cups rolled oats ( Old fashioned oats, not quick-cooking)
- 1 cup raw almonds, plus 1/4 cup more
- 3/4 cup all-purpose unbleached flour
- 1 stick (8 Tbsp.) salted butter - cut into pieces, softened
- 1/3 cup dark brown sugar
- 1/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1 cup raspberry preserves
Preheat oven to 350 degrees. Line a 7 x 11-inch rectangular baking dish with 2 pieces of parchment paper, and leave an over-hang on all sides. Set aside.
Using a food processor, pulse the oats with 1 cup of almonds until finely ground. Transfer to a mixing bowl. Add flour, sugar, baking soda, baking powder and butter pieces. Mix with hands to make a crumble mixture. Transfer mixture into the prepared baking dish.
Spread the raspberry preserves over the bottom crust. Chop coarsely the remaining 1/4 cup of almonds, and scatter on top over the preserves.
Bake for 25 to 30 minutes. Allow to cool completely. Cut into 18 bars.
Bars can be stored into an airtight container for up to 1 week. Freeze for up to 1 month.
Yields: 18 breakfast bars
