Almond Raspberry Breakfast Bars

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Almond Raspberry Breakfast Bars are a convenient, eat-on-the-go breakfast! Sweet and chewy, these almond raspberry breakfast bars are made with crushed raw almonds and good old-fashioned rolled oats, then topped with raspberry preserves and more chopped almonds and baked until the crust sets.  Then cut into bars.  Easy to make as well as a healthy intake!

 

Besides being high in protein, these breakfast bars are moist and chewy on the inside with a gooey-nutty crunch on top.

The raspberry preserves give a subtle sweetness to the bars which are just enough to satisfy my sweet tooth.

So yummy! Even their preparation is a snap; 15 minutes to create and 30 minutes to bake!

 

 

Since mornings in every household can be hectic, there may not always be time to prepare a full breakfast or even grab something healthy for the on-the-go.

Most importantly, most packaged breakfast bars are filled with too much sugar, preservatives, and corn syrup, this recipe tops the charts in nutrition.

While the main ingredients are rolled oats, raw almonds, real butter, flour, and delicious fruit preserves, you can customize these bars to your taste by adding your favorite fruit preserves or jam and nuts.

What fun to have a simple recipe that keeps reinventing itself!

 

 

Whether you eat them at home or on-the-go or take them to the office, they are perfect to have as an afternoon protein snack.

Plus, they’re kid-friendly too! Just pop them into your kid’s lunch boxes; it will put a smile on their faces!

Enjoy, no matter what part of the day you decide to eat them!

 

 

 

Tips and Notes for Success!  

• Easy preparation includes making the bars the night before and remembering to let them cool completely before cutting into bar-size pieces (this will prevent them from falling apart).

• Also, using parchment paper to line the baking dish allows for an easier clean-up. The added bonus is that these breakfast bars can be frozen for up to 1 month. 

• Just wrap them individually in plastic wrap, place them in a zip-lock plastic freezer bag, then freeze them.

 

 

 

 

*Follow along below or jump down to the bottom of this post for our full recipe card.

Almond Raspberry Breakfast Bars:

• 1 + 1/4 cups rolled oats ( Old fashioned oats, not quick-cooking)

• 1 cup raw almonds, plus 1/4 cup more

• 3/4 cup all-purpose unbleached flour

• 1 stick (8 Tbsp.) salted butter – cut into pieces, softened

• 1/3 cup dark brown sugar

• 1/4 tsp. baking soda

• 3/4 tsp. baking powder

• 1 cup raspberry preserves

1.  Preheat oven to 350 degrees.  Line a 7 x 11-inch rectangular baking dish with 2 pieces of parchment paper, and leave an overhang on all sides.  Set aside.

2.  Using a food processor, pulse the oats with 1 cup of almonds until finely ground. Transfer to a mixing bowl.  Add flour, sugar, baking soda, baking powder, and butter pieces.  Mix with hands to make a crumble mixture.  Transfer mixture into the prepared baking dish.

3.  Using the bottom of a measuring cup and press down evenly to form a crust.  Spread the raspberry preserves over the bottom crust.  Chop coarsely the remaining 1/4 cup of almonds, and scatter on top over the preserves.

4.  Bake for 25 to 30 minutes.  Allow cooling completely.  Cut into 18 bars.  Bars can be stored in an airtight container for up to 1 week. Freeze for up to 1 month.

Yields: 18 breakfast bars

Yield: 18 breakfast bars

Almond Raspberry Breakfast Bars

Print

Almond Raspberry Breakfast bars are a convenient, eat-on-the-go breakfast! Sweet and chewy breakfast bars are made with a crust loaded with raw almonds and good old-fashioned rolled oats, then topped with raspberry preserves and more chopped almonds. Just bake until the crust sets and simply cut into bars. Easy to make as well as a healthy intake!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 + 1/4 cups rolled oats ( Old fashioned oats, not quick-cooking)
• 1 cup raw almonds, plus 1/4 cup more
• 3/4 cup all-purpose unbleached flour
• 1 stick (8 Tbsp.) salted butter - cut into pieces, softened
• 1/3 cup dark brown sugar
• 1/4 tsp. baking soda
• 3/4 tsp. baking powder
• 1 cup raspberry preserves

Instructions

1. Preheat oven to 350 degrees. Line a 7 x 11-inch rectangular baking dish with 2 pieces of parchment paper, and leave an over-hang on all sides. Set aside.
2. Using a food processor, pulse the oats with 1 cup of almonds until finely ground. Transfer to a mixing bowl. Add flour, sugar, baking soda, baking powder and butter pieces. Mix with hands to make a crumble mixture. Transfer mixture into the prepared baking dish.
3. Using the bottom of a measuring cup and press down evenly to form a crust.
4. Spread the raspberry preserves over the bottom crust. Chop coarsely the remaining 1/4 cup of almonds, and scatter on top over the preserves.
5. Bake for 25 to 30 minutes. Allow to cool completely. Cut into 18 bars.
6. Bars can be stored into an airtight container for up to 1 week. Freeze for up to 1 month.
7. Yields: 18 breakfast bars

                           

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Thanks for stopping by and have a great day!  

Happy Baking  🙂

xo Anna and Liz