Post by wilderness on Jan 14, 2024 18:21:16 GMT -5
Blueberry Oatmeal Bars-cfniervt
Published: Jun 23, 2021 by Meymi.
Ingredients
Crust and Cumbles
140 grams (1 cup) all-purpose flour, dip and sweep
144 grams (1 and ½ cup) rolled oats
140 grams (⅔ cup) granulated sugar
150 grams (⅔ cup) unsalted butter, melted and cooled*
Blueberry Filling
300 grams (2 cups) blueberries**
50 grams (¼ cup) granulated sugar
2 teaspoons cornstarch
1 tablespoon lemon juice
1 and ½ teaspoons lemon zest (zest of 1 large lemon)
Instructions
Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square ovenproof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Place the flour, rolled oats, sugar in a medium bowl and stir with a spoon/spatula. Stir in the melted butter.
Set ⅓ of the mixture aside(it is 190 grams or just alittle more than a fully packed ⅔ cup) for the crumbles. Using a spoon spread remaning ⅔ of the mixture into an oven-proof dish that is lined with parchment paper.
Place the blueberries into a medium bowl. Mix in the sugar, cornstarch, lemon juice and lemon zest.
Pour the blueberry mixture over the crust and then sprinkle the remaining dough over the blueberries. Gently press to the crumbles with your fingertips so they will stick to the blueberries.
Bake for almost 38-40 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before cutting into slices.
Notes
*I melt butter halfway in a medium pan, remove from the heat and stir. This way the butter cools fast.
**If you like, you can use frozen blueberries. No need to thaw before using.
How to Store: You can store totally cooled bars in an airtight container for up to a week. Don’t store at room temperature as they’ll become soft.
How to Freeze: You can freeze totally cooled bars for up to 3 months in an airtight container and thaw overnight in the fridge.
Published: Jun 23, 2021 by Meymi.
Ingredients
Crust and Cumbles
140 grams (1 cup) all-purpose flour, dip and sweep
144 grams (1 and ½ cup) rolled oats
140 grams (⅔ cup) granulated sugar
150 grams (⅔ cup) unsalted butter, melted and cooled*
Blueberry Filling
300 grams (2 cups) blueberries**
50 grams (¼ cup) granulated sugar
2 teaspoons cornstarch
1 tablespoon lemon juice
1 and ½ teaspoons lemon zest (zest of 1 large lemon)
Instructions
Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square ovenproof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
Place the flour, rolled oats, sugar in a medium bowl and stir with a spoon/spatula. Stir in the melted butter.
Set ⅓ of the mixture aside(it is 190 grams or just alittle more than a fully packed ⅔ cup) for the crumbles. Using a spoon spread remaning ⅔ of the mixture into an oven-proof dish that is lined with parchment paper.
Place the blueberries into a medium bowl. Mix in the sugar, cornstarch, lemon juice and lemon zest.
Pour the blueberry mixture over the crust and then sprinkle the remaining dough over the blueberries. Gently press to the crumbles with your fingertips so they will stick to the blueberries.
Bake for almost 38-40 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before cutting into slices.
Notes
*I melt butter halfway in a medium pan, remove from the heat and stir. This way the butter cools fast.
**If you like, you can use frozen blueberries. No need to thaw before using.
How to Store: You can store totally cooled bars in an airtight container for up to a week. Don’t store at room temperature as they’ll become soft.
How to Freeze: You can freeze totally cooled bars for up to 3 months in an airtight container and thaw overnight in the fridge.
