Iced Raspberry Streusel Breakfast Bars
These raspberry struesel breakfast bars would make the perfect addition to your weekend brunch! The icing on top makes them feel fancy, but it's so easy. Think elevated toaster strudel!
Ingredients
For the crust
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all purpose flour gently spooned and leveled
For the filling
- 3/4 cup raspberry preserves
- 14 fresh raspberries
For the streusel topping
- 1/2 cup old fashioned oats
- 1/3 cup light brown sugar packed
- 1/2 tsp ground cinnamon
- 1/4 cup all purpose flour gently spooned and leveled
- 1/4 cup unsalted butter cold
For the icing
- 1 cup confectioners sugar
- 2-3 tbsp whole milk
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
For the crust
- Preheat your oven to 300 degrees. Line an 8 inch square baking pan with parchment paper.
- In a medium bowl, mix the melted butter, sugar, vanilla and salt together until well combined. Add the flour and mix until it creates a dough.
- Press the dough into the bottom of your 8 inch baking pan. It will take a minute to spread it out evenly and fill the bottom of the pan. I used my hands, then switched to a rubber spatula once the bottom of the pan was covered.
- Bake the crust in your oven for 15 minutes at 300 degrees. Once it is done, increase the oven temperature to 350 degrees to preheat.
For the filling
- While the crust is still hot, pour the raspberry preserves over the top and spread evenly.
- Dot your fresh raspberries around the mixture.
For the streusel topping
- In a medium bowl, whisk together the oats, brown sugar, cinnamon and flour until well combined.
- Cut your cold butter into small cubes and cut them into the mixture with forks or your hands (I used my hands). You want the mixture to look a little bit lumpy, but evenly mixed with the butter.
- Evenly spread the streusel topping over the top of the raspberry preserves and raspberries.
- Bake for 30-35 minutes or until it starts to turn golden brown and bubbly.
- Remove from the oven and cool for 30 minutes. Then transfer to the refrigerator to chill for 3-4 hours. I chilled mine overnight.
- When you are ready to serve, remove from the pan by pulling up with the parchment paper. Cut into squares as desired. I cut mine into 12 squares, but you could do 16 squares for smaller pieces.
For the icing
- In a small bowl, whisk together the confectioners sugar, milk, vanilla and salt until smooth and creamy. I used 2 tablespoons of the milk to start, then added more to get my desired consistency.
- Serve cold or room temp (I prefer cold)!
