I’m not quite sure when I made the switch from drinking coffee for breakfast to drinking tea – it might have been after my children were born. For some reason, we go through many cravings and changes when that occurs don’t we? Now don’t get me wrong, I love coffee, the aroma of freshly brewed coffee wafting through the house is enough to titillate my senses, but there is nothing more comforting for me now than a cup of hot tea with milk to wake me up every morning. With that in mind, I’m bringing out my best tea set and serving up tea with Blueberry/Raspberry Oatmeal Breakfast Bars.
We just got through some fresh blueberries and raspberries, and I’ve got to bring something to Fiesta Friday in a hurry. So out popped the frozen variety, and I must say they weren’t too bad after all :). I halved this recipe and I got enough bars for a week of nutritious goodies for breakfast. Oh, and by the way, the tea set was a hand-me-down from ma-in-law who claims she got it as a gift from relatives in South Africa. Isn’t it just so swanky and grand? There’s a creamer, sugar bowl, teapot and service for six.
- 2 1/4 cup oatmeal
- 2 1/4 cup flour
- 1 1/4 cup brown sugar
- 1 cup butter
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cup fresh or frozen blueberries (I added half blueberries, and half raspberries)
- 1/4 cup sugar
- 1 tbs cinnamon
- 1/2 tsp nutmeg
- 1 tbs golden flaxseed meal
Preheat oven to 350 degrees.
In a mixing bowl combine the oatmeal, flour, brown sugar, cinnamon, nutmeg, golden flaxseed meal, soda and salt.
Melt the butter and pour over the oatmeal mixture. Mix until incorporated and crumbly. Press 2/3 of the oatmeal mixture into a 9 x 13 pan, saving the other 1/3 for the topping.
In a separate bowl, combine the blueberries/raspberries, sugar and corn starch. Mix until the blueberries/raspberries are evenly coated with the sugar and corn starch. Pour over the bottom crust.
Crumble the remaining oatmeal mixture over the blueberries/raspberries. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from the oven and let cool completely before cutting.
Now join me for a cuppa won’t you and enjoy additional pictures of this intricate pattern of the tea set below. Click on the individual photos to enlarge.
I’m bring cinnamon tea and my blueberry/raspberry oatmeal breakfast bars to Angie’s weekly Fiesta Friday # 32. Can’t wait to get there, just so many great folks with many many creative ideas in the kitchen. A big thanks to Hilda@along the grapevine for co-hosting.