30 min
PREP TIME
2h
COOK TIME
120
CALORIES
13
INGREDIENTS
INGREDIENTS 36 SERVINGS
- Oat Mixture:
- 2 1/3 cups (575 milliliters) rolled oats (not instant)
- 1 1/4 cup (300 milliliters) all-purpose flour
- 1 cup (250 milliliters) cold butter , cubed
- 3/4 cup (175 milliliters) packed brown sugar
- 1 1/2 tablespoon (7 milliliters) Organic Ground Ginger
- 3/4 teaspoon (4 milliliters) Sea Salt Grinder
- Filling:
- 3 cups (750 milliliters) fresh blueberries
- 2/3 cup (150 milliliters) packed brown sugar
- 2 tablespoons (30 milliliters) fresh lemon juice
- 2 tablespoons (30 milliliters) cornstarch
- 2 teaspoon (10 milliliters) Pure Vanilla Extract
Preparation
- 1 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.
- 2 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.
- 3 Bake until golden and set, 40 to 45 minutes. Let cool completely in pan on rack. Cut into squares.
-
4
Test Kitchen Tip:
o 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.
NUTRITION INFORMATION
(per Serving)
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