June 2, 2009

Blueberry Oatmeal Bars

This recipe is very easy and delicious. I found the original recipe on a blog called 'Cook Now, Eat Later' which has a selection of freezer recipes. The only modification needed was to use a soy- based margarine instead of a milk-based one and to eliminate the nuts.

Link to original recipe.

1 3/4 cups Quick Cooking oats -- uncooked
1 1/2 cups All-purpose flour
3/4 cup Brown sugar -- firmly packed
1/2 teaspoon Baking soda
1/2 teaspoon Salt (optional)
3/4 cup soy margarine (I used Fleischmans, Earth Balance is also great)
2 cups Fresh or frozen blueberries
1/2 cup Granulated sugar3 tablespoons Water
2 tablespoons Cornstarch
2 tsp lemon juice

Heat oven to 350 F. Grease 9x9-inch glass baking dish.

Combine oats, flour, brown sugar, baking soda and salt. Add margarine, mixing until crumbly.

Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.

Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well.

Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture.

Bake 18 to 20 minutes or until topping is golden brown.

Cool on wire rack; cut into bars.

My own freezer tip- Place cut bars on cookie sheet and freezer for several hours or overnight. Then wrap individually with plastic wrap and store in a plastic freezer bag or freezer container. Bars are good frozen or can be left out to thaw to room temperature.

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