The challenge: My neice, Ava is going into kindergarten this week and my sister wanted me to help find a receipe for some kind of breakfast bar. I found the rasebarry breakfast bars on smitten kitchen and thought I struck gold! I wanted the bars to help my neice and come from me so I added a few tweaks and out comes my braeakfast bars. I brought about half to my work yersterday morning and by lunch time they were almost gone! Terika loved them so much that she ate more than one! I am sure the bars that are on smitten kitchen are much better but here is my version of yummy breakfast bars!
Adapted from Smitten Kitchen:
Here is the receipe with my changes if you want the original receipe go to Smitten Kitchen!
For the crust and crumb:
1 1/2 whole wheat flour
3/4 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 of peanut butter
For the raspberry filling:
2 tablespoons of white sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries
2 heaping spoons of raspberry jam
fresh or frozen1/4 cup fresh lemon juice
Make the crust and crumb: Preheat the oven to 350°F. 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 overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) 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 peanut butter and pulse until combined.
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. The crust should touch the sides 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 toss until the raspberries are evenly coated.
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, rotate pan half way through the baking process.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be store in the refridgerator in an airtight container for up to two days.