Gluten-Free Raspberry Streusel Breakfast Squares

If you need a grab-and-go breakfast, look no further than these buttery raspberry delights! They also pack well in a lunchbox.

Serves: 12Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1½ cups plus 2 Tbsp. gluten-free all-purpose flour, divided
  • 1 cup firmly packed dark brown sugar, divided
  • 1¼ cups gluten-free old-fashioned rolled oats
  • ¾ tsp. salt
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1½ tsp. ground cinnamon, divided
  • 13 Tbsp. chilled butter, divided
  • 1 Tbsp. lemon juice
  • 1 bag (10 oz.) frozen raspberries

Directions

  • Preheat oven to 350°F. Grease a glass 9" × 13" baking pan with butter.
  • Combine 1½ cups flour, ¾ cup brown sugar, rolled oats, salt, baking powder, baking soda, and ½ teaspoon cinnamon in a food processor. Add 12 tablespoons butter (in chunks) and pulse until crumbly.
  • Reserve 1 cup of the streusel mixture in a small bowl for the topping. Spread the rest in the buttered pan and pat down to form a crust. Bake for 12 minutes or until lightly brown on top. Remove from the oven and let cool.
  • Place the remaining 2 tablespoons flour, ¼ cup brown sugar, and 1 teaspoon cinnamon in a bowl and mix with a fork. Add 1 tablespoon melted butter, lemon juice, and raspberries and gently toss together until the raspberries are coated with the mixture. Spread the raspberry mixture on top of the cooled crust.
  • Sprinkle the remaining streusel topping on top of the raspberries and bake for 35–40 minutes or until light brown on top. Cool completely before cutting.

Recipe Information

Serves: 12

Ingredients

  • 1½ cups plus 2 Tbsp. gluten-free all-purpose flour, divided
  • 1 cup firmly packed dark brown sugar, divided
  • 1¼ cups gluten-free old-fashioned rolled oats
  • ¾ tsp. salt
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1½ tsp. ground cinnamon, divided
  • 13 Tbsp. chilled butter, divided
  • 1 Tbsp. lemon juice
  • 1 bag (10 oz.) frozen raspberries

Directions

  • Preheat oven to 350°F. Grease a glass 9" × 13" baking pan with butter.
  • Combine 1½ cups flour, ¾ cup brown sugar, rolled oats, salt, baking powder, baking soda, and ½ teaspoon cinnamon in a food processor. Add 12 tablespoons butter (in chunks) and pulse until crumbly.
  • Reserve 1 cup of the streusel mixture in a small bowl for the topping. Spread the rest in the buttered pan and pat down to form a crust. Bake for 12 minutes or until lightly brown on top. Remove from the oven and let cool.
  • Place the remaining 2 tablespoons flour, ¼ cup brown sugar, and 1 teaspoon cinnamon in a bowl and mix with a fork. Add 1 tablespoon melted butter, lemon juice, and raspberries and gently toss together until the raspberries are coated with the mixture. Spread the raspberry mixture on top of the cooled crust.
  • Sprinkle the remaining streusel topping on top of the raspberries and bake for 35–40 minutes or until light brown on top. Cool completely before cutting.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat13g
Saturated Fat8g
Cholesterol35mg
Sodium150mg
Total Carbohydrate37g
Dietary Fiber2g
Sugars17g
Protein2g