I got this recipe from the Driscoll web site: http://www.driscolls.com/recipes/view/2788/Whole-Grain-Raspberry-Breakfast-Bars  They are delicious, easy to make, and kids and adults both love them.  I make them the day before, and just serve at room temperature the next morning.

Follow this link to the recipe: 

Whole Grain Raspberry Breakfast Bars from Driscoll

Raspberry Filling

• 1 package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
• 1/4 cups sugar
• 2 tablespoons cornstarch
• 2 tablespoons fresh lemon juice

Breakfast Bars

• 1 1/2 cups old-fashioned or quick-cooking oats
• 3/4 cups whole wheat flour
• 2/3 cups packed brown sugar
• 1/3 cups walnut pieces
• 1/4 cups wheat germ
• 1 teaspoon ground cinnamon
• 1/3 cups canola or vegetable oil
• 1 large egg

Night before:

Raspberry Filling

Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan. Stir over medium heat until mixture comes to a boil.Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.

Breakfast Bars
Combine oats, flour, sugar, walnuts, wheat germ 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 x 9 inch baking 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.

Next morning:

Serve.

 

NOTES:

I make this with 2 eggs,  1/4 tsp salt,  and use 4T butter, melted, and then add oil to bring to 1/3 cup.

You could also do this with blueberries, strawberries or blackberries.

You can substitute pecans or almonds instead of walnuts.