Since I’ve been trying to buy berries every time at the store, sometimes I end up with a lot of fruit that we don’t get through before it starts to get a little soft. I had a batch of strawberries and raspberries that just hadn’t gotten eaten and I thought it would be perfect to bake. Since I have a co-worker with a birthday coming up I thought the perfect thing would be a breakfast bar that I could serve as a little birthday treat! I started with my Blueberry Oat Bar recipe and took out a lot of the sugar and pumped up the oatmeal in the recipe. They turned out perfect. A little bit of tartness from the raspberries and a whole lot of goodness. It was hard for me to pack up most of these to take to work, but its probably good that I did otherwise I might have eaten the whole pan.
I really need to get a pastry cutter to make cutting into butter easier, but if you don’t have one either. No problem! Just cut your cold butter into cubes, take two knives and cut away. The butter will keep getting cut smaller and smaller until it’s fully incorporated into your flour mixture making it nice and crumbly. OMG, look at the golden deliciousness. My mouth is watering just looking at this! So, so good!!
Strawberry Raspberry Breakfast Bars
- 2 cups strawberries, halved
- 1 cup raspberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 1 3/4 cup oats
- 1 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp chia seed
- 1/2 cup almonds
- 1 1/2 cups cold butter - cubed
Preheat oven to 350°
Combine strawberries, raspberries, and sugar n a pan over medium heat. Cook until strawberry/raspberries are soft, approximately 10 minutes. Using a fork or masher, mash cooked strawberries.
Combine cornstarch and water in a small bowl, stir until cornstarch is dissolved. Add to berry mixture and stir until sauce is thick. Cool mixture in refrigerator.
In a separate bowl, combine flour, oats, brown sugar, salt, baking powder, chia seeds and almonds. Stir until mixed thoroughly. Add cold cubed butter and cut into dry ingredients.
Reserve 1 1/2 cups dry crumble for topping.
Grease 9x13 pan. Cover bottom of pan evenly with crumble mixture. Press firmly and evenly.
Pour berry mixture evenly over base.
Sprinkle reserved 1 1/2 cup of crumble on top of berry mixture.
Place in preheated oven for 35-40 minutes until crumble is browned.