Directions

1Raspberry Filling: Preheat oven to 170°C. Combine Raspberries, sugar, cornflour and lemon juice in a small saucepan. Stir over medium heat until mixture comes to a boil. Simmer, stirring constantly, 2 minutes until sauce is thick and translucent. Remove from heat.

2Breakfast Bars: Combine oats, flour, sugar, walnuts, wheat germ and cinnamon in a food processor, Process until oats and walnuts are finely ground. Add oil and egg; pulse to evenly combine, scraping sides of bowl.

3Press half of the crumb mixture evenly on bottom of a baking pan. Spread Raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently. Bake 25 minutes or until golden brown. Cool completely in pan. Cut into bars.