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Blackberry Breakfast Bars
Source: The Oregon Raspberry and Blackberry Commission

A great way to start the day, or for a quick energy snack.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 175.8
Total Carbs 24.3 g
Dietary Fiber 2.9 g
Sugars 9.4 g
Total Fat 8.1 g
Saturated Fat 4.6 g
Unsaturated Fat 0.1 g
Potassium 97.8 mg
Protein 2.9 g
Sodium 73.5 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
16 oz  fresh blackberries
2 1/2 tbsp  cornstarch
1 tbsp  fresh lemon juice
1 cup  Flour, white, unbleached, enriched
1 cup  whole wheat flour
2 cup  quick cooking rolled oats
1 cup  brown sugar
1 1/4 tsp  low sodium baking powder
0 3/4 tsp  salt
0 1/2 tsp  ground allspice
1 tsp  ground cinnamon
1 cup  Butter, unsalted
  1. Set oven temperature to 400 F degrees. Prepare a 9x13x2-inch baking pan by spraying with vegetable cooking spray.
  2. Thaw berries if frozen. Warm berries in saucepan until the juices run. (If using canned berries, omit this step and simply drain berries from can, reserving juices.) Reserve one cup of juice, adding water if necessary to make one cup. Combine cooled reserved juice with cornstarch and lemon juice.
  3. Cook and stir until thickened. Gently stir in blackberries. Set aside.
  4. Combine flour, oats, brown sugar, baking powder, salt and spices. Cut in butter until crumbly. Press 2/3 of mixture into greased baking pan. Bake 15 minutes or until lightly browned. Cool slightly; spread blackberries over this crust. Crumble remaining flour/oat mixture over berry layer and press lightly. Bake 20-25 minutes more, until lightly browned.
  5. Cool in pan. Cut into 24 bars.

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