Breakfast Bars Smitten Kitchen

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This apple oat bar is extremely versatile and full of fiber, making it great for breakfast, as an energizing snack, or a tasty dessert! These bake-sale worthy treats taste, in Deb Perelman's words, "like an old-school Magic Bar, but possibly even more delicious.". These aren't, as the recipe notes warn, actually "crumb" bars, with the streuselly topping you might see on crumbles or coffee cakes.

Instead, they're more like a raspberry sandwich cookie, yet less sweet than a typical dessert, and more earnest somehow. The recipe for, as it was, raspberry crumb breakfast bars comes from Baked: New Frontiers in Baking, a book by Matt Lewis and Renato Poliafito. I found it via Smitten Kitchen where it featured as raspberry breakfast bars.

Raspberry Crumb Breakfast Bars, a vegetarian recipe from Smitten Kitchen. Bake Sale Winning-est Gooey Oat Bars: From Deb Perelman's Smitten Kitchen Every Day, these bars are a snap to throw together: a buttery shortbread crust comes together in seconds in the food processor, which then bakes alone while you stir together the gooey topping, a mix of melted butter, sugar, eggs, oats, chocolate, and coconut. Save this Almond date breakfast bars recipe and more from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook to your own online collection at EatYourBooks.com.

Almond Date Breakfast Bars Barely adapted from The Smitten Kitchen Cookbook 1 cup chopped dried pitted dates 1.25 cups rolled oats 3 Tbsp. whole wheat flour 1/3 cup wheat germ 1/2 cup thinly sliced almonds 1/2 tsp. table salt 1/4 tsp.

ground cinnamon 1/4 cup almond butter 1/4 cup olive oil 1/4 cup honey 1/4 tsp. freshly grated orange zest 1/4 tsp. almond extract Preheat the oven to 350.

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