Page 1
#EmbraceYourAge Beauty Wellness Fitness Style Living #RealTalk
Stay up to date

Get on the List

Unlock our weekly newsletter packed with tips on living authentically, healthfully, and stylishly at every age.Get on the List: The best beauty, fashion, wellness and fitness tips straight to your inbox

Eat This Now: Mixed Berry Oat Bars

Last month, we kicked off our partnership with cooking instructor and certified holistic health counselor Pamela Salzman. Her radish, orange, and avocado salad really brightened up our lunch routine. This month, she’s sharing a sweet — but not too sweet — treat that is perfect for Mother’s Day brunch and Memorial Day barbecues.

Mixed Berry Oat Bars

1½ c whole wheat pastry flour or white whole wheat flour
2/3 c muscovado or packed light brown sugar
1¼ c old-fashioned rolled oats
¾ t fine-grain sea salt
¾ t aluminum-free baking powder
½ t baking soda
½ t ground cinnamon
¾ c (1½ sticks) cold unsalted butter, cut into 1-inch pieces
½ c chopped pecans

For the filling

1 T grated lemon zest
½ t ground cinnamon
2 T flour (whichever you used in the crust/topping)
1 lb. fresh or frozen blueberries, raspberries and/or blackberries (about 3 c)
2 T freshly squeezed lemon juice
2 T unsalted butter, melted and cooled

Mixed Berry Oat Bars Recipe - Pamela Salzman for The Fine Line

1. Preheat the oven to 350°. Butter the bottom and sides of a 9-by-13-inch baking dish. Line the bottom with unbleached parchment paper (to help remove the bars.)

2. Put flour, sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse until combined. Add butter and pulse until crumbs form and the mixture is no longer powdery and dry. Reserve 1½ c of the mixture for the topping; place in a medium bowl and add chopped pecans.

3. Pour the rest of the mixture into the prepared pan and use your hands or the back of a metal spatula to press the crust into an even layer on the bottom of the pan. Bake until golden brown, 12-15 minutes. Transfer to a wire rack and cool.

4. In a medium bowl, whisk lemon zest, cinnamon, and flour together. Add berries, lemon juice, and butter, and use your hands to toss gently until the berries are evenly coated.

5. Spread filling evenly on top of the cooled crust. Sprinkle the reserved crumble mixture on top of the filling. Bake 35-45 minutes, until the top is golden brown and the filling starts to bubble around the edges a little. You may need to rotate the pan halfway through so that the mixture cooks evenly.

6. Transfer to a wire rack to cool completely before cutting into bars. Keep refrigerated for up to two days in an airtight container.

For more recipes from Pamela Salzman, go to or preorder her debut cookbook, Kitchen Matters.

Photos: Erica Rhiannon Hampton

You Might Also Like

Eat This Now: Butternut Squash Soup

Eat This Now: Butternut Squash Soup

Butternut squash soup is one of our all-time favorite foods. Naturally sweet,...

Intermittent Fasting: Yay or Nay?

Intermittent Fasting: Yay or Nay?

Intermittent fasting. Hugh Jackman claims to do it 16 hours a day....

The Benefits of Switching to Organic Foods

The Benefits of Switching to Organic Foods

Living a healthier life is well within your grasp, especially when you...

To Top