Fresh Cherry Breakfast Bars
If there’s oatmeal in it, it’s for breakfast, right? Ok, it might not be the MOST wholesome pre-school/pre-work meal, but it is a perfect treat for a special summer day. Use fresh black cherries here to achieve a dramatic color, or stick with a mix of sour and sweet to keep things interesting.
2 1/4 cups white flour
1 cup old fashioned oats
1 cup cold butter cold & cut into 1/2-inch pieces
1/2 cup granulated sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 ½ cups fresh cherries, pitted
1/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Preheat the oven to 375°F. Line a 8x8 or 9 x 9 inch pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
In a medium bowl, combine the berries and cherries with sugar, cornstarch and lemon juice, and toss to coat. Set aside while you prepare the dough.
In a large bowl, whisk together the flour, oats, sugars, baking powder, and salt. With a fork, pastry cutter, or your fingertips, cut butter into flour mixture together until it resembles coarse crumbs.
Press a little bit more than half of the dough into the bottom of your prepared pan, patting it down evenly.
Evenly distribute berry mixture over the crust, smoothing it lightly with a spatula. Evenly sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven for 35-40 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight from the pan if desired. Store bars in an airtight container in refrigerator.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.