Since the success of my raspberry oat bake (which I have been making non-stop) I have been on the lookout for more healthy breakfast ideas. I wanted something portable as I have started a new office job and these raspberry bars on Smitten Kitchen seemed like good candidates. I did baulk at the butter content however (nearly 200g) so I rejigged the recipe. If you are happy with the sweetness of your berries, you can leave out the sugar in the filling.
For the crust/crumb coat
115g rolled oats / 1 1/4 cups
90g plain flour / 3/4 cup
30-50g pecans / 1/4 – 1/3 cup
90g solid coconut oil / scant 1/2 cup
3-4 tbsp honey or agave syrup
90g light brown sugar / scant 1/2 cup
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1-2 tbsp Demerara sugar (optional)
For the filling
500g berries of your choice* / 1lb 2 oz
3-4 tbsp cornflour
30g self-raising flour / 1/4 cup
60g light brown sugar / scant 1/3 cup
1 egg, lightly beaten
* I usually buy a bag of frozen mixed berries as it’s much cheaper than fresh. Raspberries, blackberries, blueberries are all wonderful, but avoid strawberries as they turn to mush when cooked.
Preheat the over to 180C/350F. Grease and line a square 23cm/9inch cake tin (or a large bread tin). Blitz the oats, flour, sugar, salt, cinnamon and baking powder in a food processor. Add the pecans, honey and coconut oil and process in short bursts till the mix resembles large breadcrumbs.
Press half of the mix into the tin and bake for 12 minutes till golden. Cool completely.
Preheat the oven to 190C/375F. Put all the filling ingredients in a bowl and gently mix together. If you are using frozen berries, defrost first and completely drain any liquid.
Pour the berry mix over the baked crust and level. Top with remaining crust making sure to cover the berries completely. Sprinkle some demerara sugar on top if you like. Bake for 30-40m then cool completely. Put in the fridge for at least an hour before cutting into bars.
These keep quite nicely in an air-tight container in the fridge for a few days – I have been bringing one to work for breakfast every day this week.
Submitted to “Made with Love Mondays” hosted by Javelin Warrior.