Blueberry Oatmeal Squares
Blueberry Oatmeal Squares
Photography by Matthew Kimura
- Portion size: 24 squares
This recipe makes 24 squares servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 193 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 84 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 7 |
| vit A | 7 |
| vit C | 5 |
| folate | 8 |
Ingredients
- 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 Filling:
- 3 cups 3cupsfresh blueberryfresh blueberries
- 1/2 cup 1/2cupgranulated sugar
- 1/3 cup 1/3cuporange juice
- 4 tsp 4tspcornstarch
Preparation
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.)
Source : Canadian Living Magazine: August 2007
