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There’s one great divide between my husband and I.  Fruit vs. Chocolate.  Since this day is meant to honor him, I crossed to the other side and made these Blackberry Breakfast Bars.

You basically take the same ingredients you would use to make a fruit crisp and instead form a crust and finish off the top with the same mixture.  Even the chocolate lover in me couldn’t deny that these are satisfyingly fruity.

Blackberries can be expensive in the store, but I found a larger pack(over two cups) at Trader Joe’s for about $5.00.  All of the other ingredients are staples around the house, so it’s not a bad price at all for a breakfast that fed 5 people with leftovers. Picking your own blackberries would of course improve the price and taste even further.

This would also be great served in the evening with ice cream or leftover on top of oatmeal!

Blackberry Breakfast Bars

Ingredients:

***Filling***
2 cups fresh or frozen blackberries or raspberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

***Base***
1 cup flour
1 cup rolled oats
2/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/2 cup margarine or butter melted

Directions:
Filling: in a medium saucepan combine berries, sugar, water, lemon juice and cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.

Base: In a mixing bowl stir together flour, oats, brown sugar, cinnamon, and baking soda. Stir in melted margarine or butter till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9×9 pan.

Bake at 350F for 20 to 25 minutes. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars.

Note: When I baked these, neither cooking steps took as long as the recommended time.

Original recipe with printable version here