Blackberry Crumble Breakfast Bars

Full of blackberries and oats, these healthy-ish breakfast bars are sweetened with Sucanat and made with whole wheat flour and Greek yogurt.

*drumroll*  And now, the latest episode in the Adventures of an Absent-Minded Baker (a.k.a. Katherine):  Yesterday, I decided to bake a loaf of bread for sandwiches this week.  I mixed up the dough, kneaded it, and set it aside to rise, all the while thinking that the dough had an odd consistency.  I then noticed the unopened package of yeast lying on the counter.

Jump to Recipe!

Fortunately the bread is still edible, (although possessing a strange texture), and that incident will perhaps give you an idea of how busy this past week has been for us.  (It also demonstrates that I might need a good night’s sleep.)  We did manage to finish painting our deck on Saturday, and it looks fantastic.  Today I have another mile-long list, but I’m ready to tackle it and get some work done!

Before I begin though, I’d like to share one of my latest recipes, Blackberry Crumble Breakfast Bars.  I gave these a try about a week ago and was very pleased with how they turned out.  The bars are based on a recipe from my grandma, with several changes.

Blackberry Crumble Breakfast Oat Bars---KintheKitchen

If you were to go look at some of the other recipes on my blog, you would probably notice that I cook and bake with oats a lot.  They’re nutritious, tasty, and versatile, and are one of my favorite grains.

Blackberry Crumble Breakfast Oat Bars KintheKitchen

Blackberries were the obvious choice for these bars simply because I had some blackberries in my freezer that needed to be used.  I think blueberries or raspberries would also be good, though you might need to add a little more sweetener if you use raspberries.

Blackberry Crumble Breakfast Oat Bars KintheKitchen

Blackberry Crumble Breakfast Bars

  • Servings: 12 bars
  • Print


  • 1 cup Sucanat (whole cane sugar)
  • 1/3 cup butter, softened
  • 1/2 cup Greek yogurt
  • 1 3/4 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups oats, rolled
  • 2 cups blackberries, fresh or frozen


Preheat oven to 400 degrees Fahrenheit.  Lightly grease a 13×9 pan and set aside.

Cream butter and Sucanat together in a large bowl until blended.  Mix in yogurt.  In a separate, smaller bowl, stir together flour, baking soda, and salt.  Add to creamed mixture and mix until combined.  Stir in oats.

Press half of mixture into 13×9 pan.  Pour blackberries over top.  Sprinkle remaining mixture over berries.  Bake for 17-20 minutes or until golden.

~K in the Kitchen

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