Berry Breakfast Bars

Berry Breakfast Bars
adapted Raspberry Breakfast Bars from Smitten Kitchen

FOR THE CRUST AND CRUMB
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup firmly packed dark brown sugar
1 1/4 (120 grams) cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 tablespoons chia seeds
1/2 cup coconut oil
1/4 cup unsalted butter, cut into 1-inch pieces
1 tablespoon water*

For the Filling
1/4 cup (50 grams) firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
2 tablespoons (15 grams) all-purpose flour
1 pound (455 grams) raspberries, fresh or frozen (or a mix of berries)
1/4 cup (60 ml) fresh lemon juice
1 tablespoon unsalted butter, melted and cooled
1 tablespoon coconut oil

Make Crumbs

1. Add flours, sugar, oats, salt, baking powder, baking soda, cinnamon, and chia seeds to the bowl of food processor. Pulse briefly to mix everything together. 
2. Add coconut oil, butter, and water to food processor. Pulse to form loose crumbs.
3. Set 1 1/2 cups of crumbs aside. 
4. Add remaining crumbs to a parchment-lined 13x8 pan.
5. Bake for 15 minutes in a 350 degree oven. 

Make Filling

1. Mix together the sugar, lemon zest, cinnamon, and flour in a large mixing bowl.
2. Add in the raspberries, lemon juice, butter, and coconut oil.
3. Stir to combine everything together.

Make Bars

1. Spread filling evenly over baked bottom crust. 
2. Sprinkle remaining crumbs evenly over filling. 
3. Bake for 35-45 minutes at 350 degrees rotating every 15 minutes until the top is golden and the filling is bubbly. 
4. Let bars cool and cut into squares.