Our house has been hit by a few viruses the last couple of days and it sucks. Liam has a fever since Friday, I’m congested and Logan is starting a cold. Nothing says back to school like a sick household. Nevertheless, this long weekend we spent plenty of time snuggling, played board games, watched Fails on the iPad, had some people over for diner and then went out to the track with the boys and family to watch some horse racing. On this rainy Monday morning I decided to bake my favorite breakfast bars to start the week on a good note! Then, not long after lunch, since it was kinda the perfect weather for a nap, the four of us ended up napping at the same time all over the house!
So now that I am fully rested, I’m back to my new laptop ready to write a new post. My favorite fruit is definitely raspberry. Nothing bring me more joy than going to my mom’s and being greeted by the sweet smell of raspberry pie baking in the oven (lucky me she brought us one last night!). Since I can’t eat pie for breakfast every morning (like I did today), once in a while I bake these amazing raspberry breakfast bars. I think it might be the first recipe I saved on Pinterest way back when. So today I’m sharing Smitten Kitchen’s recipe and it’s so good!
Raspberry Breakfast Bars
What you need:
For the crust and crumb:
1 1/2 cups flour
1 cup pack brown sugar
1 1/4 cups rolled oats
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup packed brown sugar
1 tbsp grated lemon zest
1/2 tsp cinnamon
2 tbsps flour
1 pound raspberries, fresh or frozen
1/4 cup lemon juice
2 tbsps unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350. Butter the bottom and sides of a 9-by-13-inch glass baking dish. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhanging slightly on both ends. Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer at the bottom of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter. Mix well.
Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for a few days.
I’ve made them today with gluten free flour and it worked and tasted delicious. These are so good for lunchbox snacks and late night sugar cravings! Liam has named them “ma deuxieme meilleure chose du monde” his second best thing in the world, his first being his Mimi’s pies! I totally agree… but maybe after poutine, and tacos, and guac… my list of favs is long, but these breakfast bars are up there for sure! Another of my favs are these Starbucks Here You Are mugs that we collect everywhere we go. We’re starting to have lots and they’re so much fun to look at and remember where you were and when you were there. Best one so far is definitely Disneyland! Can’t wait to see what the next one will be!
Anyway, hope we get better soon. It’s back to work time tomorrow morning, so we better have a good night sleep and be ready to go, rested and healthy for this short week! Hope you all had a slow, fun, relaxing and lazy labor day my friends! Smells like Fall and I just love it. Talk to you soon!