I’m going to apologize in advance for the shameless cross promotion and boasting that’s going to happen in this post, but some really great things have been happening for me and my little basement family. Biscuit has redone his website, too, and there have been some laugh-till-I-cry posts lately. You should check it out (and submit a photo if you dare). My brother, while he’s still sleeping on my couch, has landed an amazing job at an architecture and design firm here in DC.
And now for the most amazing news, Biscuit and I are engaged!!! After 10 years of incredible happiness and undeniable love for each other, he asked me to be his wife. I’m beyond excited and spending WAY too much time on Pinterest.
To celebrate all of this good news, I made raspberry breakfast bars! Just kidding, I think you can tell from Shotface how we like to celebrate around here. Still, these bars should be just what you need the morning after. I loved them because they definitely taste like breakfast, not too sweet. They are hearty from the oats and pecans with just the right balance of fresh fruit flavor.
Raspberry Breakfast Bars
6 oz fresh raspberries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 1/2 cups old-fashioned oats
1 cup whole wheat flour
2/3 cup brown sugar
1/3 cup pecans
1/4 cup oat bran or wheat germ
1 teaspoon ground cinnamon
1/4 teaspoons salt
1/3 cup vegetable oil
1 egg white
- Preheat oven to 350°F. Spray bottom of an 8×8 baking pan with non-stick spray and line with parchment paper.
- Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan and stir together. Stir over medium heat until raspberries breakdown, and it is thickened and almost translucent. Remove from heat.
- Put oats, flour, brown sugar, pecans, oat bran (or wheat germ), cinnamon and salt in the bowl of a food processor. Process until oats and pecan are ground.
- Transfer oat mixture to a medium bowl and add oil, egg, and egg white. Stir until completely combined. It should be fairly sticky. I think you could do this step in the food processor if you have a large enough one but mine wasn’t big enough to try.
- Press half of the crust mixture into the bottom of the prepared pan. It will be a little sticky but make sure you get an even layer and into the corners. Bake in preheated oven for about 15 minutes or until dry and light golden. Cool for just a few minutes.
- Spread the raspberry filling over the warm crust.
- Top with big chunks/crumbles of the leftover crust. Don’t try and press it out, but make sure your crumbles cover most of the surface and are in a pretty even layer.
- Bake for another 20-25 minutes or until top crust is dry looking and light golden. Cool completely on wire rack.
- Use parchment to remove from pan and cut into bars.
Wrap one up and take it for breakfast on the go, or top them with some vanilla ice cream for a pretty healthy dessert.