During the week my day starts before the sun gets a chance to rise and while most people are still dreaming in their cozy warm beds. I don’t always have time to make breakfast before leaving the nest, so having something quick and ready to go for this zombie mommy is a must. I make these whole grain raspberry breakfast bars on Sunday so they are ready and waiting for me bright an early Monday morning, and guess what, they are vegan friendly! Keep reading to find out just how easy these are to make, and even better to eat!
They say breakfast is the most important meal of the day and I agree! Thats why I always have some food fuel on my way to work in order to get me going. Sometimes it’s a healthy protein shake, or a big bowl of oatmeal but now these fruity breakfast bars are in the rotation. Everything is made in one pan, baked until crispy and devoured. 
Do you eat Nutri-grain bars? If so you’ll definitely appreciate the homemade version since you’ll know exactly what goes in the recipe. The bar base is a mixture of old fashioned oats, King Arthur organic unbleached white whole wheat flour, almonds, ground ginger, vanilla, brown sugar, baking soda and coconut oil.
You can use softened butter instead of coconut oil, however I wanted to make this a vegan recipe so coconut oil is a good substitute. This wholesome mixture provides a hearty cookie like sandwich for the raspberry filling.
Raspberries are beautiful ruby red fruit gems, super delicate and pack a flavor burst with each bite. I went raspberry picking once when I was probably eight years old, and it was not easy picking those gorgeous little berries! They are surrounded by tiny thorns and you have to be very gentle to ease each berry off the vine without crushing the tiny pockets of juice with your fingertips.
The labour of love is so worth it! But now as a working mom, I got no time for that stuff. Off to the market instead. Raspberries also happen to be one of my favorite fruits, not only because they are so yummy, but also because they are packed with nutrients and fiber, the perfect filling for the whole grain bar.
Once you have spread out half of the oat mixture in the bottom of your pan, its time to add the raspberry filling. I was happy to find a Knott’s Berry Farm seedless raspberry jam, to minimize the amount of seeds getting stuck in your teeth, hehe. I found it easy to spread the jam when it was heated in the microwave for a few seconds until it was pourable but not completely melted.
The jam is then topped with fresh raspberries and sprinkled with the remaining oat mixture. The breakfast bars are baked until golden brown for about 25 minutes, let cool (I know its hard to resist), then cut and gobble up!
Breakfast will never be the same once you try this whole grain raspberry breakfast bar recipe. It’s also great for the kiddos too, so grown ups will need to be nice and share. You can also add any of your other favorite berries or jams like strawberries, blueberries or blackberries to add some variety to the flavors. No more excuses, breakfast is served! If you are looking for more easy and quick breakfast or snack ideas try my no bake snack bites, grab & go dark chocolate granola cups or apricot almond granola bars.
TIP: What is White Whole Wheat Flour? My new baking obsession! White whole wheat white flour is milled from hard white spring wheat rather than traditional red wheat and still provides whole grains. Compared to red wheat, white wheat lacks some of the pigmentation in the bran layer of the wheat berry; since that pigment carries an astringent flavor, white wheat is lighter in both color and flavor. The result is baked goods will be lighter in color than using whole wheat, they will also have a milder taste and be less course in texture. You can use it for cookies, bars, bread, muffins, pancakes as a substitute for all-purpose white flour and whole wheat flour. (Source: King Arthur’s Flour)
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Vegan Whole Grain Raspberry Breakfast Bars
Author: Jessica Gavin inspired by Julie's Eats and Treats
Prep time:
15 mins
Cook time:
25 mins
Total time:
40 mins
Serves: 15
Vegan whole grain raspberry breakfast bars are the perfect way to fuel your body each morning! The wholesome bars are filled with fresh raspberries and jam.
Ingredients
½ cup coconut oil, softened to room temperature
1 cup light brown sugar
1 teaspoon vanilla extract
½ cup sliced almonds
1½ cups white whole wheat flour (all purpose flour can be substituted)
1½ cups old fashioned oats
½ teaspoon ground ginger
¾ teaspoon baking soda
¼ teaspoon salt
1 cup seedless raspberry jam (I used Knott’s Berry Farm Brand- 16 ounces)
1 cup fresh raspberries
Directions
Preheat oven to 350°F. Line a 9x9 inch or 12.5x9 inch pan with foil, lightly grease the foil with vegetable oil or cooking spray. Set aside.
With a hand mixer or stand mixer with whisk attachment, beat coconut oil and brown sugar on medium high speed for 4 to 5 minutes, until creamy. Add the vanilla and whisk for another minute until incorporated.
In a separate bowl, combine almonds, flour, oats, ginger, baking soda and salt. Add the dry ingredients to the butter mixture and beat on low speed until blended and crumbly. Remove 1¼ cups of the mixture and set it aside.
Add the remaining mixture into the prepared pan. Use the bottom of a measuring cup to evenly press the mixture into the pan. Slightly melt the jam in a microwave safe bowl for 15 seconds at a time, stirring in between and continuing to heat until the jam is easily spreadable. Spread the raspberry jam over the crust, then top with raspberries, distribute the raspberries evenly throughout the pan. Sprinkle the reserved oat mixture over the top.
Bake for approximately 20-25 minutes, until the top is light golden brown and the jam is bubbling around the edges. Cool completely before cutting into bars. Store in an airtight container in the refrigerator for up to 5 days.
3.2.2925
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