Thursday, September 18, 2008

Cherry Oatmeal Breakfast Bars

Oooooh these are sooo good. I'm not so sure they really count as "breakfast", since they are really more of a dessert. Then again, I have never been one to turn down dessert for breakfast! This is inspired by Smitten Kitchen who got their recipe from Baked Bakery in Red Hook, Brooklyn. I gotta check out their bakery next time I make it up to New York, the pictures on their website are mouth watering!

I know, my pictures really suck. I really need to get a nice camera or have my other one fixed. I was tempted to not even post this picture, but whats a recipe without a picture? Trust me though, these are to die for. If you don't like cherries, you can substitute any kind of berry or mix of berries you like. Next time I make this, I might try apricots instead, yummmmm!


For the crust and crumb:
1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted

For the cherry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound cherries, fresh or frozen (pitted)
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled


Make the crust and crumb: Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Oil, butter or spray the baking pan.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined, and then pour back into a mixing bowl. Add the butter and stir until mixture is crumbly.

Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer at the bottom of the pan. Bake until golden brown, 12 to 15 minutes. Set aside. Keep the oven on while you make the cherry filling.

Make the cherry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the cherries, lemon juice and butter and use your hands to toss gently until the cherries are evenly coated.

Assemble and bake the bars: Spread the cherry mixture evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Let them cool for as long as you can stand it, and enjoy!

Makes 16 bars
5 Weight Watcher Points per serving

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