Blueberry Oat Squares

DSC_0248.JPG

Hello everyone, I hope you are all having a fab week so far. My exams are now over and I finally have a bit of time for hobbies again, and that means some baking! Today I am sharing with you a recipe for delicious blueberry oat squares. I absolutely adore blueberries and after trying a similar packaged bar I fancied making my own. These squares have a delicious crispy oat base and are full of juicy, nutritious blueberries. A perfect afternoon snack with a cup of tea or coffee!

 

Blueberry Oat Squares

Time: 1hr

Serves: 9 squares

 

Ingredients:

400g blueberries

1 1/2 cups jumbo rolled oats

1 cup wholewheat flour

1/3 cup + 1tbsp brown sugar

6 tbsp butter or coconut oil, melted

2 tsp cornstarch/cornflour 

Juice of 1/2 lemon

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

For the drizzle:

2 tbsp yoghurt

2 tbsp lemon juice (the other half of your lemon!)


Method:

1. Preheat your oven to 200C (180 fan). Grease an 8x8 inch (20x20cm) with butter or coconut oil, or line with parchment paper.

2. In a large bowl, mix the 1/3 cup brown sugar, oats. flour, vanilla extract, cinnamon, salt and melted butter until a sticky crumb forms.

3. Press 2/3 of this mixture in to the base of your tin, using the back of the spoon to press it down. This is your crust, reserve about a 1/3 of your mixture (around a cup) for topping.

4. In another bowl, mix your blueberries with the cornstarch, juice of 1/2 a lemon and the tablespoon of sugar.

5. Distribute the blueberries evenly over your base.

6. Sprinkle the rest of your topping over the blueberries, you should see some berries poking through.

7. Bake in the oven for 45 minutes until the berries are bubbling and the crumb topping is slightly golden.

8. Allow the bars to cool in the pan completely. When cool, mix your yoghurt and your 2 tbsp lemon juice to make your drizzle and drizzle over the bars in the pan.

9. Cut in to 9 squares and serve!

fullsizeoutput_1a80.jpeg