This past week I tried a new breakfast recipe. It was really good. I made it the night before because of the cooling time. 2 hours. I didn't feel like baking it at 3am, so I thought this would be the next best thing. It says it is good on the go, but let me just add that it was very crumbly and Blaine gets my van dirty enough without adding breakfast bars to the mix! We ended up eating it with forks. Every single person loved it and I even took the leftovers to work to snack on and shared some with my boss. She liked it too! I told the boys that I would make it again soon and Brayden requested peaches in it. I thought that sounded good too and since they are in season I think I may try to go to the farmers' market this weekend and get some. I like to freeze them and use them for the next few months so I think I will add that to my to do list. The recipe said that you can use nectarines or plums too!
Oatmeal Berry Breakfast Bars
Crust and Topping:
1 cup flour
3/4 cup light brown sugar, firmly packed
1/2 tsp. salt
1/2 cup unsalted butter, cold and cut into small cubes
2 1/2 cups quick cook oats
2 Tbsp. apple or orange juice
1/4 cup dark brown sugar, firmly packed
2 Tbsp. flour
Pinch of salt
3 1/2 cups fresh blueberries, raspberries, or blackberries
1 Tbsp. fresh lemon juice
Heat the oven to 375 degrees. Grease a 9x13 inch pan.
Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice the combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.
Remove 1 1/2 cups of the mixture and set aside. Add the juice to the remaining mixture and pulse three or four more times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.
for the filling, whisk together the sugar, flour, and salt in a medium size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.
Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into bars. Store them in the refrigerator in an airtight container.