As a homeschooling, work-at-home family with two young kids, mornings are anything but dull. The truth is, sometimes the morning gets away from us completely despite our best efforts to the contrary. One of our kids is a really early riser most of the time, and the other one tends to hear my alarm go off in the morning (I am up at 5AM daily to work with one of my clients). This adds up to an early start some days. On the days when I’m lucky enough to get everyone to go back to bed, it often translates to getting showers and starting school closer to 10AM. With all this chaos, I need a hearty, quick solution to breakfast that goes beyond the cold cereal rut or those frozen toaster pastries. That’s where my all-time-favorite raspberry fruit and oat bars come in.
These things are hearty enough to hold up to the appetites of my growing boys, and with the oats and fruit spread, they’re healthier than some of the other commercial options. I usually use a pure fruit spread that doesn’t have any added sugar, or I’ll cook my own raspberries to create one. Sometimes, I’ll triple the recipe to make a huge pan of them, cut them up, and then store them in the fridge for the kids to grab one when they want during the week. Then, I don’t have to worry about breakfast, because they can have one of these bars with a piece of fruit and some milk in the morning. The best part about these bars? They’re filling enough that we get through our morning school work without the repeated breaks to get a snack or a drink – they fill up on breakfast and then they can focus. It’s a win-win!
Are you looking for something different to change up your morning routine? Maybe you want something the kids can grab quick on their way to the bus. These raspberry fruit and oat bars are the way to go! You can wrap them in plastic wrap, keep them in storage bags or just layer them in an airtight container. Just keep them in the fridge to keep them fresh longer.
- ½ cup almond flour
- ½ cup all-purpose flour
- 1 cup old-fashioned oats
- ¼ teaspoon baking soda
- ½ cup light brown sugar
- ½ cup softened butter
- Pinch salt
- 1½ cups raspberry fruit spread
- Preheat the oven to 350 degrees.
- Combine the dry ingredients, then cut in the butter to create a crumbly mixture.
- Press ⅔ of the mixture into the bottom of a greased or parchment-lined 8" square pan. Bake for 10 minutes.
- Add the raspberry fruit spread on top of the crust, spreading it evenly.
- Top it with the rest of the crumble, then bake it for 25-30 minutes, or until the top is golden and the filling is bubbly.
- Let it cool for 2 to 2½ hours before you cut it.