Raspberry Blueberry Streusel Bars

Oh, these are SO good.

Especially for someone like me, who doesn’t have much of a sweet tooth. The sugary aspects of the fresh fruit and honey give it great flavor, without being overwhelming. We ate them for dessert, but I don;t think they’re a bad breakfast bar substitute either…

4 cups puffed organic brown rice, crumbled (found a huge bag at Whole Foods for 2 bucks!)

1 1/2 cups fresh raspberries (or frozen ones, thawed…or strawberries work too)

1/2 cup fresh blueberries (…or frozen)

1/2 cup whole wheat flour

1/2 cup wheat germ

1/3 cup honey

1/4 cup brown sugar

4 dates, chopped and soaked for 1 hour

1 tbsp cinnamon

Coconut oil for greasing

  • Preheat oven to 350 degrees
  • In a large bowl combine puffed rice, flour, wheat germ, brown sugar and cinnamon and mix
  • Slowly stir in honey
  • Meanwhile, blend raspberries, blueberries and dates in a blender until pureed
  • Grease and 8X8 baking pan with coconut oil
  • Spread 3 cups of brown rice mixture into bottom of the pan
  • Bake at 350 degrees for 15 minutes
  • Remove from oven, pour raspberry filling ontop, and top with remaining 1 cup of brown rice mix
  • Put back in the oven and bake for another 15 minutes
  • Let cool for 30 minutes before serving

 

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Looks super yummy!! Hey I made your Paprika Cauliflower & Sweet Potato Soup tonight…..so yummy and filling!

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