BLUEBERRY OATMEAL SQUARES

I love to bake.  For me its another creative outlet.  The problem is I also LOVE to eat fresh home baked goods.  Over the last couple years of living a healthier lifestyle eliminating sugar and low-glycemic carbs has led me to less conventional baking and more experimenting.  But, having said all that…every once in a while a girls gotta do what a girls gotta do.

For Father’s day this year I wanted to make hubby one of his favorite desserts – which entails anything blueberry!  I dug out this old favorite I figured at least he’d get the benefit of some oats :0) right??

If you’re looking for something fun, yummy and easy this is a great one.  Bon Appetit

BLUEBERRY OATMEAL SQUARES 

2½ cups rolled oats (not instant)
1¼ cups all-purpose flour
1 cup packed brown sugar
1 tbsp. grated orange zest
¼ tsp. salt
1 cup cold butter, cubed

 *Filling:
3 cups fresh blueberries
½ cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch

  • In saucepan, bring berries, sugar and juice to boil, reduce heat and simmer until the berries have broken down, about 8 minutes
  • Whisk cornstarch with 2 tbsp. water, whisk into pan and boil while stirring, until thickened, about 1-2 minutes
  • Scrape into a bowl and allow to cool slightly, then place plastic wrap directly on surface, refrigerate until completely cool, about 1 hour
  • Preheat oven to 350 F.
  • In large bowl, whisk oats, flour, sugar, orange zest and salt
  • With pastry blender, cut in butter until in coarse crumbs
  • Press half into parchment paper-lined 8” square metal cake pan, spread with filling
  • Lightly press remaining oat mixture on top
  • Bake until light golden brown, about 45 minutes
  • Let cool in pan on rack
  • Remove by lifting out with the parchment paper
  • Cut into about 24 squares

 *Chef’s notes;
When I a pinch using frozen blueberries is fantastic!  Less expensive and available all year round.

Also, as a last resort a can of  Blueberry pie filling will work as well, but be careful as it has far more sugar than if you make your own.

 Chef Lorraine, 2014

 

 

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