Remember when you were a kid, and you begged your parents to let you have dessert for breakfast? I bet they didn’t let you. Remember when you were in high school and actually ate pie and cookies for breakfast in sweet rebellion? Some of you may have even carried the habit through college. But now that you’re an adult, you feel bad about eating dessert for the most important meal of the day. Or maybe you don’t. I ate some pie for breakfast a few months ago. But who’s confessing?
Here’s a “dessert” that you can eat for breakfast and not feel guilty about it. Introducing Raspberry Breakfast Bars. There’s no sugar in this recipe. Just the sweet juices from the delightful berry of rasp. But don’t worry, I added a provision for those of you who aren’t strong enough to go without. So go ahead…Make my bars!
Raspberry Breakfast Bars
1/2 cup very soft butter
2 eggs, room temperature
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups raw oats
2 cups frozen raspberries (no sugar added), thawed and rinsed
Makes 6 servings, 286 calories, 18.9g fat, 24.5 g carbohydrates (2.3g sugar), 6.1g protein
Preheat oven to 350
*NOTE: This recipe does not have any sugar or sweeteners. If you feel you need to add a sweetener, I suggest 1/4 cup of sugar or honey, mixed in with the wet ingredients.
1. Add eggs to a medium-size mixing bowl and whisk.
2. Add very soft butter to eggs. (If you are adding a sweetener here, cream butter and sugar or honey, and add the eggs.) NOTE: The butter has to be extremely soft and the eggs at room temperature in order for the ingredients to mix. If the eggs are cold, they will cool the butter, and you’ll have a mess. If this happens, heat the egg and butter mixture in the microwave on intervals of 10-20 seconds, so as to not cook the eggs but heat the butter.
3. Add the vanilla and mix well.
4. Mix dry ingredients in a separate bowl.
5. Add the wet ingredients to the dry and mix until well combined.
6. Spray the sides and the bottom of a 9×9 pan.
7. Press about 3/4 of the mixture into the bottom of the pan, reserving about 1/4, careful not to press too hard. You may need to add more of the mixture to completely cover the bottom.
8. Spread the raspberries evenly on top of the oat mixture, leaving a little space around the edges free.
9. Top with the remaining oat mixture, trying to seal off the edges as you go along.
10. Bake for 20-25 minutes, or until done.
11. Cut into 6 breakfast bars when cool.