Blueberryoatmealsquares Recipes
BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT
These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.
Provided by lilsweetie
Categories Bar Cookie
Time 1h5m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 10
Steps:
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
BLUEBERRY OAT SQUARES
Blueberries and oatmeal are both so good for you - this recipe from the Light & Tasty cookbook makes a yummy breakfast or dessert.
Provided by FLKeysJen
Categories Bar Cookie
Time 50m
Yield 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a saucepan, combine sugar and cornstarch;gradually whisk in water and lemon juice until smooth;bring to a boil,stirring constantly. Stir in blueberries; cook and stir for two minutes longer or until thickened and bubbly; remove from the heat and set aside.
- In a bowl, combine the dry cake mix and one cup of the oats; cut in six tablespoons butter until crumbly. Set aside one cup of crumb mixture for topping and stir egg into remaining crumb mixture.
- Press into a 13" x 9" x 2" baking dish coated with non-fat cooking spray; spread blueberry mixture to within 1/4 inch of edges.
- Combine the brown sugar, remaining oats and reserved crumb mixture; cut in remaining butter until crumbly; sprinkle over top of blueberry mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown. These are best served warm (with vanilla frozen yogurt on top!) but if you want the bars to stick together it's best to cool before cutting them. Enjoy!
Nutrition Facts : Calories 353.2, Fat 13.6, SaturatedFat 5.8, Cholesterol 21.3, Sodium 349.8, Carbohydrate 54.8, Fiber 2.2, Sugar 30.5, Protein 4.5
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BLUEBERRY OATMEAL BARS {ONE BOWL RECIPE!}
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4.7/5 (161)Category DessertCuisine AmericanCalories 105 per serving
- Place a rack in the center of your oven and heat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, white whole wheat flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter half of the blueberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
- Bake the bars for 30 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
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