Whole Grain Raspberry Breakfast Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Raspberry Filling1 package (6 ounces or 1 1/3 cups) Driscoll's Raspberries1/4 cups truvia2 tablespoons cornstarch2 tablespoons fresh lemon juiceBreakfast Bars1 1/2 cups old-fashioned or quick-cooking oats3/4 cups whole wheat flour1/3 cups blue agave1/3 cups walnut pieces1/4 cups wheat germ1 teaspoon ground cinnamon1/3 cups canola or vegetable oil1/4 cup egg substitute
Raspberry Filling
Preheat oven to 375°F.
Combine raspberries, truvia, cornstarch and lemon juice in a small saucepan.
Stir over medium heat until mixture comes to a boil.
Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.
Breakfast Bars
Combine oats, flour, walnuts, wheat germ and cinnamon in a food processor.
Process until oats and walnuts are finely ground and then pour into a mixing bowl.
Add oil, agave, and egg; stir to combine, scraping sides of work bowl. If you are using kids this is a fun time to get them to use their hands(after they wash them of course:D).
Press half of the crumb mixture evenly on bottom of a 9 x 9 inch baking pan.
Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
Bake 25 minutes or until golden brown.
Cool completely in pan. Cut into bars.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user FIGHT4WTSRIGHT.
Preheat oven to 375°F.
Combine raspberries, truvia, cornstarch and lemon juice in a small saucepan.
Stir over medium heat until mixture comes to a boil.
Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.
Breakfast Bars
Combine oats, flour, walnuts, wheat germ and cinnamon in a food processor.
Process until oats and walnuts are finely ground and then pour into a mixing bowl.
Add oil, agave, and egg; stir to combine, scraping sides of work bowl. If you are using kids this is a fun time to get them to use their hands(after they wash them of course:D).
Press half of the crumb mixture evenly on bottom of a 9 x 9 inch baking pan.
Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
Bake 25 minutes or until golden brown.
Cool completely in pan. Cut into bars.
Serving Size: 10
Number of Servings: 10
Recipe submitted by SparkPeople user FIGHT4WTSRIGHT.
Nutritional Info Amount Per Serving
- Calories: 1,631.4
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 98.8 mg
- Total Carbs: 369.7 g
- Dietary Fiber: 8.6 g
- Protein: 6.3 g
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