Photo: Sorin Gheorghita
raspberry breakfast bars
17 ingredients
openrecipes
We had a decadent weekend in the North Carolina mountains, and I never wanted to come home. The air up there is so delicious and clean, I never realized how cautiously I inhale in New York City, not that you can blame me if you’ve ever gotten a curbside whiff on a humid summer day after a long holiday weekend with no trash pickup.
Estimated Nutrition (whole recipe, rough)
842
Calories
21g
Protein
16g
Fat
156g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the crust and crumb:
- 1 1/2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 1 1/4 cups rolled oats
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
- For the raspberry filling:
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon grated lemon zest
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1 pound raspberries, fresh or frozen
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted and cooled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes