Growing the perfect berry is harder than you think, and picking them takes more TLC than you can imagine! Janice recently traveled to Watsonville, CA for a two-day crash course at Driscoll’s University. Driscoll’s is the number-one U.S. producer of both organic and conventional berries — strawberries, raspberries, blueberries, and blackberries, and on this week’s Cooking with the Moms podcast Janice shares her adventures touring their farms, nurseries, and distribution facilities. She also serves up a recipe for Whole Grain Raspberry Breakfast Bars, and we hear about the amazing nutritional benefits of berries from Tina Ruggiero, MS, RD, a consultant for Driscoll’s and author of The Best Homemade Baby Food on the Planet.
We got this recipe courtesy of Driscoll’s. We love the earthy flavor combo of the oat and walnut crust, and the raspberry filling is the perfect sweet compliment. These breakfast bars would also make a nutritious snack or dessert.
Janice competed against her fellow Driscoll’s University participants in a strawberry picking and packing contest. Let’s just say she didn’t win, and she has no plans any time soon to give up her regular day job.
Whole Grain Raspberry Breakfast Bars
Makes 12 Servings
We can’t thank Tina and Driscoll’s enough for this recipe. It’s a keeper! If you’re up for a cooking challenge, try blueberries or strawberries instead of the raspberries (or better yet, a combo of all three).
- 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1½ cups old-fashioned or quick-cooking oats
- 3/4 cup whole wheat flour
- 2/3 cup packed brown sugar
- 1/3 cup walnut pieces
- 1/4 cup wheat germ
- 1 teaspoon ground cinnamon
- 1/3 cup canola or vegetable oil
- 1 large egg
1. Preheat the oven to 350°F.
2. Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan. Stir over medium heat until the mixture comes to a boil. Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat
3. Combine oats, flour, sugar, walnuts, wheat germ and cinnamon in a food processor. Process until the oats and walnuts are finely ground. Add the oil and egg; pulse to evenly combine, scraping sides of work bowl.
4. Press half of the crumb mixture evenly on the bottom of a 9 x 9 inch baking pan. Spread the raspberry filling evenly over crumbs. Top with the remaining crumbs and pat down gently.
5. Bake 25 minutes or until golden brown. Cool completely in pan. Cut into bars.
Nutrition Information per Serving (1 bar): 230 calories, 10g fat (1g saturated), 10mg sodium, 34g carbohydrate, 4g fiber, 4g protein
At the Corralitos greenhouse, pint-size berry plans get nurtured before they’re planted out in the fields.
And speaking of fields, the rows of berries at Curtis Ranch seem to go on and on. Talk about strawberry fields forever.
We posted this recipe for Blueberry Banana Oat Bread to our blog a few weeks ago, so check it out. If you want more recipes, visit Driscoll’s new Cooking with Kids web page for playful, edible art ideas.