This comes from the Driscoll Web Site - all berry lovers should visit the site = lots of recipes there!
Two minutes is the magic time it takes for cornstarch to thicken and turn clear – be sure to stir the fruit and cornstarch while simmering. Pressing the crumbs firmly into the pan and on top of the berry filling is important to make the bars hold together.
Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 12 servings
Raspberry Filling
1pkg. (6 oz) Driscoll’s Raspberries
1/4 cup granulated sugar
2 Tbsp.cornstarch
2 Tbsp.lemon juice
Breakfast Bars
1 1/2 cup regular or quick oats
3/4 cups whole wheat flour
2/3 cups packed brown sugar
1/3 cup walnut pieces
1/4 cup wheat germ
1 tsp. cinnamon
1/3 cup canola or vegetable oil
1 large egg
Preheat oven to 350°F.
Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan.
Stir over medium heat until mixture comes to a boil.
Simmer, stirring constantly for 2 minutes until sauce is thick and translucent. Remove from heat.
Combine oats, flour, sugar, walnuts and cinnamon in a food processor.
Process until oats and walnuts are finely ground.
Add oil and egg; pulse to evenly combine, scraping sides of work bowl.
Press half of the crumb mixture evenly on bottom of a 9-inch square pan.
Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.
Bake 25 minutes or until golden brown.
Cool completely in pan. Cut into bars.
