Tested till perfect Blueberry Oatmeal Squares
Blueberry Oatmeal Squares
Photography by Matthew Kimura

Blueberry Oatmeal Squares

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 104 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 squares


  • 2-1/2 cups 2-1/2cupsrolled oats, (not instant)
  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 1 tbsp 1tbspgrated orange rind
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupcold butter, cubed
  • 3/4 cup 3/4cuppacked brown sugar


  • 3 cups 3cupsfresh blueberryfresh blueberries
  • 1/2 cup 1/2cupgranulated sugar
  • 1/3 cup 1/3cuporange juice
  • 4 tsp 4tspcornstarch
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Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.

In large bowl, whisk together oats, flour, sugar, orange rind and salt ; with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.

Bake in centre of 350°F (180°C) oven 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.)

Nutritional Information Per square: about

cal 193 pro 2g total fat 8g sat. fat 5g
carb 28g fibre 2g chol 20mg sodium 84mg

% RDI:

calcium 2 iron 7 vit A 7 vit C 5
folate 8
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