Leah Behr: Plum Breakfast Bars

Plum Breakfast Bars

Don't you just love dessert for breakfast? I mean, whoever decided that we could dip thick pieces of bread in egg batter and fry them, then cover them with a completely unhealthy dose of syrup and call it breakfast, well...that man (or woman) was a complete saint. 

Granola does the same for me. Ok...maybe not exactly the same for me, but I can consume it much more frequently (and with less guilt) than some amazingly buttery syrupy French Toast. And, in an attempt to get the most out of Stone Fruits before they go out of a season, I went on a search for a yummy Plum filled recipe with a granola base.These are oat-y and earthy, while perfectly sweet and tangy. Caution - they are pretty sweet, so scaling back on the sugar a bit, might be a good option for you.

Might I suggest you cut these bars small. I feel less guilty about going in for seconds thirds, when they come in smaller doses.

Plum Breakfast Bars
Adapted from here

  • ¾ cup melted butter
  • ½ cup chopped walnuts
  • 1¼ cup flour
  • 1 cup brown sugar
  • 1¼ cup rolled oats
  • ¾ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 cups diced plums
  • ¼ cup sugar
  • ½ tsp. cinnamon
  • 2 T. flour
  • 2 T. butter, melted and cooled
  • zest and juice of 1 lemon (about ¼ cup juice, 1 T. zest)
For the crust, combine all ingredients, stirring until crumbly. Reserve about 1 cup of crust, and spread remaining crust on the bottom of a greased 9×13 pan. Bake at 350 for 12-15 minutes, until brown. 

Meanwhile, combine all ingredients for the filling in a separate bowl, and toss until well coated. Spread the filling over the baked crust. Finish with crumbling the reserved crust over the top. Bake at 350 degrees for 35-45 minutes, until brown. Let cool completely, then slice into desired size and serve.

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