Raspberry–Sunflower Seed Breakfast Bars

This extra-crunchy whole-grain mix stands up to the moisture of fresh raspberries, which are smashed into a fresh take on the classic jam center. Using roasted salted sunflower seeds eliminates the toasting and chopping needed for nuts, which makes these easy enough to throw together quickly. Although they taste like a hearty on-the-go morning meal, they’re just sweet enough for a casual dessert.

makes 15

no nuts

1. Position a rack in the lower third of the oven and preheat to 400°F. Butter a 9-inch square baking pan. Line the bottom and sides with foil or parchment paper and butter again.

2. Combine the oats, flour, sunflower seeds, brown sugar, cinnamon, baking soda, allspice, and salt in a large bowl and mix with your fingers, breaking up any clumps of brown sugar. Add the butter and toss until coated, then add the oil. Press and squeeze the butter into the dry ingredients until the dry ingredients are evenly moistened and crumbly. Add the egg and stir with your fingers until well mixed.

3. Transfer two thirds of the mixture to the prepared pan and press into an even layer. Scatter the raspberries in a single layer on top and gently mash them into the base; they should be flattened slightly, but not completely broken up. Squeeze the remaining oat mixture into large clumps, then scatter the clumps evenly over the raspberries, breaking them into bits.

4. Bake until the bars are golden brown, very firm, and dry, about 1 hour.

5. Cool completely in the pan on a wire rack. Lift the bars out of the pan using the sides of the foil or paper. Cut into thirds crosswise and fifths lengthwise to form 15 bars.

Make Ahead

The bars are best the day they’re made but will keep in the refrigerator for up to 5 days or in the freezer for up to 1 month.