Serves: 5
Total Calories: 443
Yield: 1 1/2 dozen

1 cup quick-cooking oats, uncooked
1 cup all-purpose flour
2/3 cup brown sugar, packed
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
1/2 cup butter, melted
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Berry Filling:
2 cups blackberries, raspberries, or blueberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon cinnamon

Stir together oats, flour, brown sugar, cinnamon and baking soda in a medium bowl. Stir in butter until well blended; reserve one cup of mixture for topping. Press remaining oat mixture into an ungreased 9"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes. Carefully spread berry filling on top of baked crust. Sprinkle with reserved oat mixture; lightly press into filling. Bake at 350 degrees for an additional 20 to 25 minutes, until topping is set. Cool in pan on a wire rack; slice into bars.

Berry Filling:
Combine all ingredients in a saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until slightly thickened, stirring frequently. Remove from heat.

Tip: Create a light and airy breakfast table setting. Shades of pink, robin’s egg blue, sage green and buttery yellow pair up nicely with crisp white tablecloths, napkins and dishes.

Nutritional Facts:

Serves: 5
Total Calories: 443
Calories from Fat: 170

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets