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Category: Bars
Prep Time: Cook Time: Total Time:
2 1/2 cups rolled oats (NOT Instant)
1 1/4 cups all purpose flour
1 cup packed brown sugar
1 tbsp grated orange rind
1/4 tsp salt
1 cup cold butter, cubed
Filling
3 cups fresh blueberries
1/2 cup sugar
1/3 cup orange juice
4 tsp cornstarch
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.
In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
Bake at 350 until light golden, about 45 minutes. Let cool on rack before cutting into squares.
Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
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BLUEBERRY OATMEAL SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
2 1/2 cups rolled oats (NOT Instant)
1 1/4 cups all purpose flour
1 cup packed brown sugar
1 tbsp grated orange rind
1/4 tsp salt
1 cup cold butter, cubed
Filling
3 cups fresh blueberries
1/2 cup sugar
1/3 cup orange juice
4 tsp cornstarch
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.
In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
Bake at 350 until light golden, about 45 minutes. Let cool on rack before cutting into squares.
Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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