desserts

Blueberry Oat Squares

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 th... 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. Read More Read Less
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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