Blueberry Oat Squares
By: Club House Kitchens
Made With:
This updated twist on date squares uses sweet blueberries with a zesty touch of ginger. Serve as part of a dessert platter or as a sweet treat with vanilla ice cream or lemon frozen yogurt. These are pretty as can be as-is but for a more formal presentation refrigerate in the pan until well-chilled before cutting.
This updated twist on date squares uses sweet blueberries with a zesty touch of ginger. Serve as part of a dessert platter or as a sweet treat with vanilla ice cream or lemon frozen yogurt. These are pretty as can be as-is but for a more formal presentation refrigerate in the pan until well-chilled before cutting.
Key products
Instructions
Instructions
- Filling: In saucepan, bring blueberries and sugar to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring occasionally, until berries are tender, 5 to 7 minutes. In small bowl, whisk cornstarch with lemon juice and vanilla; whisk into blueberries. Boil, stirring, until thickened, about 1 minute. Scrape into bowl and refrigerate for 1 hour.
- Preheat oven to 350°F (180°C). In large bowl, stir together oats, flour, sugar, ginger and salt; use pastry blender to cut in butter until in coarse crumbs. Press half into well-greased 9-inch (2 L) foil or parchment paper-lined metal cake pan; spread evenly with blueberry filling. Sprinkle remaining oat mixture evenly on top, pressing lightly.
- Bake until golden and set, 40 to 45 minutes. Let cool completely in pan on rack. Cut into squares.
Test Kitchen Tip: Use old-fashioned or quick-cooking oats in this recipe. Bars can be kept refrigerated for up to 5 days or freeze for up to 1 month.
