Raspberry Crumb Breakfast Cookie Bars Recipe

Name: Raspberry Crumb Breakfast Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup firmly packed dark brown sugar; 1 ¼ cups rolled oats; ¾ teaspoon salt; ¾ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¾ cup unsalted butter, cut into 1-inch pieces; ¼ cup firmly packed dark brown sugar; 1 tablespoon grated lemon zest; ½ teaspoon cinnamon; 2 tablespoons all-purpose flour; 1 lb raspberries (fresh or frozen) or 1 lb blueberries (fresh or frozen); ¼ cup fresh lemon juice; 2 tablespoons unsalted butter, melted and cooled

Servings: persons

1 ½ cups all-purpose flour
1 cup firmly packed dark brown sugar
1 ¼ cups rolled oats
¾ teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¾ cup unsalted butter, cut into 1-inch pieces
¼ cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
½ teaspoon cinnamon
2 tablespoons all-purpose flour
1 lb raspberries (fresh or frozen) or 1 lb blueberries (fresh or frozen)
¼ cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

1
Make the crust and crumb: Preheat the oven to 350F Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan.
2
Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends.
3
Butter the parchment.
4
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor.
5
Pulse in short bursts until combined.
6
Add the butter and pulse until loose crumbs form.
7
Reserve 1 to 1 1/2 cup of the mixture and set aside.
8
Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan.
9
The crust should touch the sides of the pan.
10
Bake until golden brown, 12 to 15 minutes.
11
Transfer to a wire rack and let the crust cool.
12
Keep the oven on while you make the raspberry filling.
13
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together.
14
Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
15
Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust.
16
Sprinkle the reserved crust mixture evenly on top of the filling.
17
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
18
Transfer to a wire rack to cool completely, then cut into squares and serve.
19
The bars can be stored in the refrigerator in an airtight container for up to two days.

991

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 cup firmly packed dark brown sugar, 1 ¼ cups rolled oats, ¾ teaspoon salt, and more.

Yes, Raspberry Crumb Breakfast Cookie Bars falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Crumb Breakfast Cookie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions