These are a result of a kitchen accident. A while back I set out to create a recipe for a crumble or cobbler topping. Now, you know me and baking. It takes a good handful of tries for me to achieve greatness on that end. Baking + healthful doesn’t always make the best couple. Textures have to be played with and ratios have to be changed and changed as I go. It’s not like adding this or adding that to make them taste better…its science. And people, I am no scientist.
So the attempted crumble topping failed. Miserably. The texture was wrong. The quantities were so very wrong. A hot mess, lets say. Literally. But it tasted good. It reminded me of the taste of this berry oat bread…and the texture wasn’t all that far off either. I immediately began thinking about what I could do with it. I tried using it as a muffin and attempted to incorporate a fruit filling. Failed. Tasted good, but it was just wrong. Then this bar idea came to my head. My kids are NUTS for those fruit filled bars you can buy at Trader Joes. They are so incredibly unhealthy but I end up buying them on occasion because they are such a treat for them..and a quick breakfast on the way out the door. They aren’t necessarily my cup of tea…I don’t mesh well with jam-like- textures. But to each their own.
So long story short, or wait, I guess I already gave you the long version. TMI? So sorry. I made bars out of the crumble recipe attempt. The texture completely reminded me of those bars my kids adore…I’d say it’s a cross between a bread and a granola bar. The quantity, spot on. I used some of the crumble mixture for the thick bottom later, added a blackberry fruit layer and used the rest of the mixture as topping.
My kids absolutely love them…they are literally a homemade version of their favorite treat. And now I get to stop buying that store bought version I don’t feel good about. My husband teases me about how I can’t let kitchen failures go. About how I constantly try to fix them and change them and make them work. So, honey, here you have it. THIS is why I can’t let a perfectly delicious opportunity slip away 😉
Blackberry Oat Breakfast Bars
notes: swap the blackberries out for any fruit you’d like. strawberries, blueberries, peaches, apples, cherries…you name it.
For the Filling:
2 Heaping Cups Blackberries
2 Tablespoons Cornstarch or Tapioca Flour
1/4 Cup Honey
1/4 Cup Fresh Orange Juice
1/4 Cup Water
For the Bars:
2 Large Eggs
1/3 Cup Coconut Oil or Butter, melted and slightly cooled
3 Tablespoons Pure Maple Syrup
3 Tablespoons Honey
2 1/2 Cups Rolled Oats (use gluten free to ensure these bars are GF)
3/4 Cup Almond Meal
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
Preheat oven to 350 and grease and 8×8 or 9×9 inch pan.
For the Filling:
Place all ingredients in a small saucepan and mix well. Simmer over medium heat for 5-7 minutes or until mixture is thick and berries are broken down to your desired consistency. Set aside.
For the Bars:
In a large bowl whisk together the eggs, coconut oil or butter, maple syrup and honey. Place the oats in a food processor and pulse approximately 20 times or until oats are slightly ground, there will be some flour-like texture and some larger oat pieces both. Add the oats, almond meal, baking soda and salt to the egg mixture and stir until all ingredients are combined.
Pour 3/4 of the oat mixture into the prepared baking dish and spread evenly to coat the bottom, pressing it in lightly with your hands. Pour the blackberry filling over the oat layer and dollop the remaining oat mixture on top of the berry filling. Bake for 30-35 minutes or until the crust turns a golden brown. Remove and cool completely before cutting into bars. Store these in the fridge or freeze individually for quick breakfasts.