This past weekend when I was flipping through my Baked cookbook and thinking about what I wanted to make, it was hard to decide on whether I should make the Crispy Peanut Butter Bars first or these. Both recipes had my mouthwatering. I decided on making the crispy peanut butter bars first just because I was craving some chocolate! 
But after I made the peanut butter bars these raspberry bars kept tempting me. After my sixteen mile marathon training run yesterday all that was on my mind were these little pieces of heaven-I had to make them! They are fast, easy and a great change of pace from my regular breakfast and post workout snack. Crumbly oats, plump and juicy raspberries and a hint of lemon make these breakfast bars the perfect start to your day.
Raspberry Crumb Breakfast Bars
- 1 1/2 cups all-purpose flour
- 1 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
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon grated lemon zest
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1 pound raspberries, fresh or frozen
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted and cooled
- Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. 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 butter and pulse until loose crumbs form.
- Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon 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.
- In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
- Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved 1 cup 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 up to two days.
Source: adapted from Baked: New Frontiers in Baking
Raspberries are my favorite, and these look amazing! Thanks for sharing your recipe
I love raspberries too! I am so sad that berry season is almost over!
Now this is the way to start your day!
I totally agree!
oh much healthier than buying something at a store! and yummier looking too!
Thanks! They are much cheaper making your own than buying in a store or coffee shop.
I love anything with raspberries and these bars look like a wonderful way to start of your morning! Delicious!
Thank you! We have been eating them for breakfast and snacks for the past two days and love them…the flavor gets better each day!
love these types of breakfast bars delicious
Me too…so quick and easy!
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That looks great. My husband would love this.
Thank you!
I would devour these after a run that long!
I bet they’d be good with different fruits as well!
Oh I did! Haha! I want to try these bars with blueberries or blackberries. I bet it would be great with a raspberry and blackberry mixture.
EVERYTHING you make looks awesome.
Thank you so much!
I made these a couple of months ago! I love them. Seeing your pics is making me want to make them all over again.
I wish I would have made them earlier in the summer so that I could have tried different fruit combinations…my family is hooked!
these sound like the perfect breakfast or snack bar…
They are perfect for busy mornings!
I am still drooling over your peanut butter bars, now another one to drool over! These looks just as good! Can see why you can’t resist making them.
Hahaha…thank you! I can’t decide which one I liked better…they both were scrumptious!
These look great! And if you’re training for a marathon, you owe yourself some treats.
Thank you! Nothing is better after a long run then a sweet. I get very strange cravings when I run…sometimes I just have to make something when I am done running.
After your 16 mile training run you could eat a whole pan of these bars. They do look wonderful, the PB ones sound great too!
These look amazing. Your description is fantastic, and I am sure I will be making these soon as raspberries are one of my favorites! Check out my blog, you may see something you like!!!
Oh, these look wonderful! So wonderful, in fact, that I think I will bake these this afternoon!
Thanks for sharing! Great site; so happy I found you!
Mary xo
Delightful Bitefuls
Thank you so much! Let me know how they turn out!
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Just wondering if these could possibly be made with raspberry jam?
Amanda,
I have never tried to make them with jam before. I am sure it would work. If you give them a try I would love to know how it turns out for you!
Made them with raspberries and blackberries combined – just as good! Absolutely delicious!