Rhubarb Almond Breakfast Bars

These Rhubarb Almond Breakfast Bars are so delicious! I used my homemade rhubarb jam and stuffed it inside of an oat crust.

Rhubarb Almond Breakfast Bars

Breakfast that masks itself as dessert is more than alright in my world.

Think about it; there’s oatmeal, jam and almonds… which are the makings for a great start to the morning. These homemade breakfast bars fooled my kids into thinking they were having a treat, awesome! Who has two thumbs and is the coolest Mom like evah? This girl.

Believe it or not, I made these bars at midnight Thursday night/Friday morning. I was editing the photos and writing the post for the roasted rhubarb jam recipe for the next day when I suddenly was craving the jam. I like reeeally needed to have it and so I thought why not make a quick basic crumble crust and spread the rhubarb jam over top and bake it for a fun breakfast in the morning?

So I set up my table top light and a white board and started shooting. The whole thing took 35 minutes and filled my house with a mouth-watering aroma.

stuff

First, start my measuring out the oats, flours, coconut and salt into a medium sized bowl.

stir

And then give it a stir to combine.

melted buttercombine

Next pour in the third cup of melted butter, stirring until the butter has absorbed the flours and crumbles have formed.

 

pressed

Press about two-thirds of the oat mixture into a lightly greased and foil-lined 8×8 baking pan.

spread

Next spread a cup of the roasted rhubarb jam (or jam of your choice) over the top of the oatmeal crust.

sprinkle with remaining and bake

Then sprinkle with the remaining crumble topping and pop it into a preheated 350° oven to bake for 15 minutes.

halfway sprinkled with almonds

Next remove and sprinkle with sliced almonds. I add these halfway through baking so they don’t burn. Now place the bars back into the oven for 10 to 15 more minutes.

baked

Finally, remove and let cool completely before cutting.

BIG 'ol BITE

The coconut and the rhubarb jam add just the right amount of sweetness without making these bars too sweet. And then there is the chewy texture of the oatmeal crust and the crunchy almonds which is absolutely heavenly.

Rhubarb Almond Breakfast Bars 1

Finally, grab yourself a fork, a cup of coffee or oj and a giant piece of the breakfast bar and dig in.

take a bite

Amen.

 

Enjoy! And if you give this Rhubarb Almond Breakfast Bars recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Rhubarb Almond Breakfast Bars

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 12

Rhubarb Almond Breakfast Bars

Quick and easy! Homemade rhubarb jam is smothered over a oatmeal and coconut crust and then topped with almonds. Makes a healthy treat or perfect for breakfast.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 cup old fashioned oats (not quick oats)
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 cup sweetened flaked coconut
  • 1/2 teaspoon kosher salt
  • 1/3 cup unsalted butter, melted
  • 1 cup roasted rhubarb jam (or use your favorite)
  • 1/3 cup sliced almonds

Instructions

  1. Preheat your oven to 350°.
  2. Line a 8x8 pan with foil and spray with a Misto or baking spray.
  3. In a medium bowl measure and combine the oats, flours, coconut and salt. Pour in the melted butter and stir until the butter has absorbed the flours and crumbles form.
  4. Press 2/3 of the oatmeal/coconut mixture into the prepared pan. Spread the cup of rhubarb jam over top. (cold jam is preferred).
  5. Sprinkle the remaining oatmeal/coconut crumbles over top of the jam and bake for 15 minutes.
  6. Remove the pan and sprinkle with sliced almonds. Return the pan to the oven to continue to bake for 10-15 minutes more.
  7. Remove once the almonds are slightly golden. Let cool completely before cutting and serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 136 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 13mg Sodium: 100mg Carbohydrates: 14g Fiber: 2g Sugar: 2g Protein: 3g
Nutrition information may not always be accurate.
[this post contains affiliate links.]

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35 Responses to “Rhubarb Almond Breakfast Bars”

  1. #
    1
    leslie — April 29, 2013 at 7:23 am

    I would be more than happy to shove this in my face for breakfast!

  2. #
    2
    Tieghan Gerard — April 29, 2013 at 8:45 am

    Dessert for breakfast is ok by me!! These look so good and I love the pretty color! I am all about color these days!

  3. #
    3
    Krysten @ Mrs. Schwartz's Kitchen — April 29, 2013 at 9:03 am

    Oh my GOSH! My husband would FLIP over these! I MUST make them for him this weekend! As usual, thanks for the great recipe 🙂

    Ps. I made Chocolate Crazy Cake (posted on my blog today) and thought of you while I slathered it with frosting from a tub. I thought “Laurie would TOTALLY make the frosting…” haha.

  4. #
    4
    Rachel @ Baked by Rachel — April 29, 2013 at 9:09 am

    This looks like such a perfect breakfast, snack or dessert!

  5. #
    5
    Cassie | Bake Your Day — April 29, 2013 at 9:44 am

    I have no trouble eating breakfast that acts like dessert. So fun, Laurie!

  6. #
    6
    Kelli @ The Corner Kitchen — April 29, 2013 at 10:35 am

    You just made my week with these bars, Laurie!! Totally in love with all things rhubarb!

  7. #
    7
    Kathy — April 29, 2013 at 10:56 am

    I bet this would be incredible with a giant cup of coffee!

  8. #
    8
    Mr. & Mrs. P — April 29, 2013 at 11:20 am

    Looks delicious!! Love the pink color peeping through the topping!!!!

  9. #
    9
    Liz @ The Lemon Bowl — April 29, 2013 at 11:31 am

    What a gorgeous recipe!! I’m going to try these when rhubarb season finally arrives!!!

  10. #
    10
    Sally @ Sallys Baking Addiction — April 29, 2013 at 11:31 am

    These sounds like a darn good breakfast to me, Laurie! I’m drinking fruity tea and these would be the perfect accompaniment. 🙂

  11. #
    11
    Lauren @ Climbing Grier Mountain — April 29, 2013 at 1:05 pm

    Gorgeous! I wish I had this for breakfast!!

  12. #
    12
    Katrina @ Warm Vanilla Sugar — April 29, 2013 at 1:26 pm

    So fabulous!! This looks like the perfect way to start the day 🙂

  13. #
    13
    Daisy Ray @ flowers, fruit and fun — April 29, 2013 at 2:08 pm

    It looks so pretty! I would love to wake up and have some of these in the morning!!

  14. #
    14
    Kristy — April 29, 2013 at 2:31 pm

    I never think to use rhubarb in anything, but these look pretty good. I just made something similar with banana and cranberry yesterday.

  15. #
    15
    Cecilia — April 29, 2013 at 6:45 pm

    OMG i can not believe you took those pictures in the middle of the night! It looks delicious. You are one crazy talented lady 🙂

  16. #
    16
    Nicole @ Young, Broke and Hungry — April 29, 2013 at 9:19 pm

    I would take one of the bars over boring oatmeal any day!

  17. #
    17
    Michelle — April 29, 2013 at 11:42 pm

    Is it possible to just leave out the coconut?

    • simplyscratch replied: — April 30th, 2013 @ 8:26 am

      Sure! I’d just replace it with more oatmeal 🙂

  18. #
    18
    Kristin — April 30, 2013 at 1:58 am

    This looks delicious!! I can’t wait to try out the recipe! Such a clever idea!
    Thanks!

  19. #
    19
    jane — April 30, 2013 at 3:49 am

    Looks Delicious! Home Made Breakfast Bars, perfect!

  20. #
    20
    jessica — April 30, 2013 at 4:41 am

    I believe the appropriate saying is, “Life is short, eat dessert first.”

    Might as well start at breakfast. 🙂

  21. #
    21
    Susanne — April 30, 2013 at 2:20 pm

    I am LOVING these rhubarb recipes!

  22. #
    22
    Jessica@AKitchenAddiction — April 30, 2013 at 4:18 pm

    What a fun idea for breakfast! Love rhubarb recipes!

  23. #
    23
    Kathryn — May 1, 2013 at 7:23 am

    These are *so* good. I love anything involving rhubarb.

  24. #
    24
    Jenny @ BAKE — May 1, 2013 at 8:55 am

    Wow these bars look incredible!

  25. #
    25
    Donna — May 1, 2013 at 11:38 am

    Hello!…Love your Roasted Rhubarb Jam!…Question, in this recipe, do you suggest blending it to “buttah” consistency….or leaving it unblended and chunky?….This is sooooo brunch. Loving it…Am hoping that the more I concoct edible fare with rockin’ rhubarb…the faster the horrific, dreadful winter-like conditions will finally END here in France. Thank you so much.

    • simplyscratch replied: — May 1st, 2013 @ 10:19 pm

      It’s totally up to you… I blended mine to make the rhubarb almond bars, but I’d leave it chunky if I was making shortcakes or using it as a topping. 🙂

  26. #
    26
    Deb — May 1, 2013 at 7:56 pm

    I was hoping someone would mention what other jam could be used. Any ideas?

    • simplyscratch replied: — May 1st, 2013 @ 9:02 pm

      I think any jam… the sky’s the limit!

  27. #
    27
    Michelle Ritchie | Delicious Karma — May 1, 2013 at 11:16 pm

    Yay…more rhubarb deliciousness! So excited to try this one! This looks so yummy that I’ve pinned it to our breakfast Pinterest board: http://pinterest.com/deliciouskarma/bountiful-breakfast

  28. #
    28
    Lee Daniel — May 3, 2013 at 1:53 pm

    Love the creative use of Reubarb! I’m usually a cherry fan, but I’ll have to try this out.

  29. #
    29
    Kalie — May 15, 2013 at 12:05 am

    Laurie, I made these today and they were so, so fabulous. I love this blog and your recipes! In fact, I get giddy when Simply Scratch shows up in my Google Reader feed. So, thank you!

    • simplyscratch replied: — May 15th, 2013 @ 11:27 am

      GAH! Thanks girl!

  30. #
    30
    martin — May 19, 2013 at 1:25 pm

    looking so gorgeous and so testy Rhubarb bar for breakfast. I have noted your recipe.

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