Raspberry Crumble Breakfast Bars

Fresh berries add summer sweetness to these breakfast bars, but our oaty, nutty, raisin-filled Toasted Muesli is the real star in the irresistible buttery crumble topping.

Makes 12 bars

Crumble Topping

¾ cup brown sugar

1 tbsp vanilla extract

1 1/2 cups flour

1 tsp baking soda

4 cups Michele’s Toasted Muesli, divided

2 sticks salted butter, cold, cut into cubes

Raspberry Filling

3 cups fresh raspberries

3 tbsp cornstarch

½ cup granulated sugar

1 tbsp lemon juice

Optional drizzle: ½ cup white chocolate chips

  1. Preheat the oven to 350. In a large bowl combine brown sugar, vanilla, flour, and baking soda. Sprinkle in 3 cups of Muesli.
  2. Cut in butter with a pastry blender or hands to form a crumbly mixture.
  3. Press ½ of the crumble mixture into the bottom of a parchment lined 13x9” pan.
  4. In a small bowl, add filling ingredients together and mix until combined.
  5. Spread raspberry filling on top of crumble, leaving a ½ inch border around the sides.
  6. Crumble the rest of the topping over the raspberry filling.
  7. Top with 1 cup muesli.
  8. Bake for 35-45 min. Top should be lightly browned.
  9. Let cool completely. If using, melt white chocolate chips over a double boiler, or by heating in microwave in 30-second increments, being careful to avoid burning. Use a spoon to drizzle the melted chocolate over the cooled bars.
  10. Slice and enjoy!

 

Kitchen Tip: Swap in any fruit you’d like for the filling! Strawberries, raspberries and blueberries work best.


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