Blueberry Oat Bars Without Eggs
Cost 5
Ingredients
- 1 ½ cups quick-cooking oats (120 grams)
- ½ cup all-purpose flour (65 grams)
- ½ cup dark or light brown sugar, packed (105 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted (84 grams)
- ¼ cup chopped walnuts or pecans
Blueberry Fillig
- 1 ⅔ cup frozen blueberries
- 3 tablespoons granulated sugar (40 grams)
- 2 teaspoons cornstarch (6 grams)
- 2-3 teaspoons lemon juice
Instructions
- Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.
- In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve ½ cup crumb mixture for topping; Press remaining mixture firmly over bottom of pan. Bake 12 minutes to set crust.
- Prepare Filling: In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken just very slightly (about 7 minutes). Remove from heat and pour over baked crust. Crumble reserved oat mixture over top, then sprinkle nuts over crumb mixture.
- Bake 25 to 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 12 bars. Store in refrigerator, but serve at room temperature.
- Makes 16 squares or 12 larger bars