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.
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.
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.
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 Bars
Ingredients
- 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
Directions
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
