I blatantly did not pay attention to this recipe’s title and served these bars for dessert – really, they’re much more of a dessert than breakfast. The headnotes do point that out, though.

I like that the crust and the crumb topping are the exact same – the crust part is just pressed down and pre-baked. I slightly overbaked mine and I’m glad I did, because these have the tendency to get soggy quick. Honestly, I could just make some little biscuits out of just the crust – so delicious and sweet and oat-y.

Fine with raspberries, but these would be even better with blueberries, I think. I can’t resist that oat-blueberry-lemon combination. I also did not pay attention to storage instructions and these must be kept in the fridge or else they will become a gross, soggy mess.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Raspberry Crumb Breakfast Bar (Baked: New Frontiers in Baking, p. 130)