I’m all about bars and late-night shenanigans, by which I mean healthy bar baking adventures after 11 p.m. Don’t worry. I’m a responsible baker. I don’t bake and drive, and I always wear an oven mitt.
I happened upon this recipe for a healthy dessert or breakfast bar (for rebellious types) after buying a surfeit of berries on sale at Whole Foods (which, let’s be honest, is an oxymoron). Once I got them home, I realized they were past their prime (hence the price break), and I needed to save them before they went bad altogether. This called for a late-night baking emergency! It was only a matter of hours before all hope would be lost. How berry sad.
I adapted the recipe below from one found online via Driscoll’s, the berry producer. I’ve made it with raspberries and blueberries, and both were excellent. The blueberries, however, were really off the hook (a little surprising, I know). I also think my use of almond meal was a game-changer. Here’s my version:
- 1 cup whole wheat flour
- 1 cup Irish steel cut oats
- 1/2 cup almond meal
- 1/2 cup toasted unsweetened flaked coconut
- 1/2 cup dark brown sugar (sucanat also works great)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 2 large egg whites
- 8 oz. of berries (mashed lightly).
Preheat oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper, allowing some excess to hang over sides of pan.
Stir together whole wheat flour, oats, almond meal, flaked coconut, sugar, nutmeg, and salt until blended. Stir in coconut oil and egg whites until moist dough forms. Reserve ¾ cup of dough. Press remaining dough into pan until evenly spread.
Mash berries in a separate bowl and spread over dough in pan. Lay or crumble remaining dough atop berry layer.
Bake 35 minutes or until golden brown. Let cool in pan 10 minutes. Using parchment paper to transfer to cooling rack.
Stand back and admire your work. Take an Instagram. Take a bow! And try not to eat them all before morning, you wild child, you.