Blueberry Oatmeal Squares

Tested Till Perfect

Servings: 24 squares

Ingredients:

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%
    2-1/2 cups (625 mL) rolled oats (not instant)   
    1-1/4 cups (300 mL) all-purpose_flour   
    1 cup (250 mL) packed brown_sugar   
    1 tbsp (15 mL) grated orange rind   
    1/4 tsp (1 mL) salt   
    1 cup (250 mL) cold butter, cubed   
    Filling:
    3 cups (750 mL) fresh blueberries   
    1/2 cup (125 mL) granulated_sugar   
    1/3 cup (75 mL) orange juice   
    4 tsp (20 mL) cornstarch   

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 sa< 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




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