Berry Oatmeal Breakfast Bars

So, I am 34 weeks pregnant and starting to get that nesting feeling!  I already have zero time as it is with 2 toddlers at home.  These berry oatmeal breakfast bars are going to be part of my meal prepping on the weekends, when baby is here, and I need a quick breakfast during the week.  These bars are a delicious and simple morning treat!  They only take about 20 minutes to cook, which is another added bonus and this recipe will make about 9 bars.  I also always have my kids helping out 🙂

Ingredients to make these bars

You will need ½ cup coconut oil, melted, 1½ cup of whole wheat flour, 1½ cups of old fashioned oats, ¹⁄3 cup of pure maple syrup, ¹⁄3 cup coconut sugar, 1 tsp baking powder, ½ tsp of kosher salt, and ½ cup of fresh raspberries or frozen and thawed.  You will also need an 8 x 8 inch baking pan. If you are in need of an 8 x 8 inch baking pan here is one I found on Amazon that is non-stick and 2 comes in a set.

8 x 8 inch Non-stick baking pans - set of 2!

 

Is coconut sugar really that much better

So, we all know the harmful effects of added sugar really are not good for you.  I know myself is always trying to find different ways to substitute reglar sugar out with healthy alternatives.  From what I've hear coconut sugar is the best substitute.  So, I decided to do some research of my own to see if this is really the truth.  Here is what I found out!  Coconut sugar comes from the coconut palm tree and is more nutritious and lower on the glycemic index than regular sugar.

Believe it or not coconut sugar does hold some nutrients in it.  Those are iron, zinc, calcium, and potassium, as opposed to regular white sugar which has zero nutrients.  Coconut sugar is high in calories though, so I wouldn't be eating a ton if you wanted to lose weight.  So, long story short it's better for you than regular white sugar, but definitely worse than no sugar at all.

How to make these breakfast bars

First, preheat oven to 350°.  Spray an 8 x 8 inch baking pan with cooking spray.  Set aside.  Next, mix all ingredients in a large bowl, except for the raspberries.  Using a rubber spatula, press down ½ of the mixture into the bottom of the pan until it's even and flat.  Then, place your raspberries into a small mixing bowl and using a masher, mash the raspberries until they make a jelly form.  If you don't have a smasher I've linked one here.

Kitchen Aid Stainless Steel Wire Masher!

Spread the mashed raspberries on top of the pressed down mixture leaving a ½ an inch around the rim of pan.

Using your hands, sprinkle the remaining mixture on top of the mashed raspberries until the mixture is evenly spread out on top.  Press down so the crumbles stay in place after baking.  Bake for 25 - 30 minutes, until lightly browned.  Let cool in pan on top of cooling rack.  Cut and serve!