Raspberry Almond Breakfast Bars are THE breakfast bar of choice after this simple creation. An oatmeal almond chewy layer on the bottom and top, with a simple raspberry spread in the middle.
Fruit fight, anyone? 🙂
As summer inches closer, I start to crave all the berries. Raspberries, blueberries, and strawberries galore. I love them all, and my family does too, which is why we have fruit fights at our home.
Yes, fruit fights. It’s called whoever eats the fruit the fastest gets the most(est)! 🙂 I usually lose in that game. I remember Josh once decided we should have separate fruit bowls at the dinner table instead of one heaping one in the center of the table. That worked…kinda.
Ahhhh fruit. Nature’s candy can’t get much better.
You don’t need a mixer to make this recipe.
This recipe for Raspberry Almond Breakfast Bars is just a simple crumble mixture with a raspberry preserve layer in the middle. No mixer needed! I had to play with the wet to dry ratio a bit before I got just the right amount to make these bars take shape. I secretly wanted to use less butter, but decided to use a whole stick (or 1/2 cup) when I was having trouble getting it right.
If you want to lighten them up, you could use coconut oil instead of the butter, and maybe sub in some honey for the brown sugar. But people, they are REEEEAAAAL good just the way the recipe reads. Trust me on this one.
My friend Lauren was over today as my official taste tester. I think they passed the test because she happily took a couple home with her. That’s always a good sign.
Even though these are “breakfast” bars, they make a great snack or even dessert. Store them in the refrigerator for best results. They also freeze well up to three months.
What I posted last year: Perfect Lemon Cupcakes
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A simple 10-ingredient recipe, with a raspberry preserve layer sandwiched between two layers of a soft crumble. So good!
- 1 cup white whole-wheat flour
- 1 cup old fashioned oatmeal
- 1/4 cup sliced almonds
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter - melted
- 2 teaspoons almond extract
- 3/4 cup raspberry preserves
Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon, baking soda, and salt. Mix well.
Add melted butter and almond extract and stir until mixture is coated.
Reserve about 3/4 cup, and press remaining mixture into baking dish, using your fingers to spread evenly.
Spread preserves in an even layer over the top. You may need to warm them slightly to get them to spread easily.
Top with reserved mixture, using fingers to add it in small clumps. Sprinkle with a few more sliced almonds.
Bake for 25 minutes in preheated oven. Let bars cool completely before cutting. (These are best stored in the refrigerator.)