Blueberry Oat Bars Recipes

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

Steps:

• In a small saucepan over medium heat, combine blueberries, honey, lemon zest and juice, and cardamom and bring to a boil. Let the mixture bubble for 5 minutes, stirring occasionally with a rubber spatula and swirling the pan around. Once it is thick and syrupy and the blueberries have broken down, remove from the heat and allow it to cool to room temperature.
• In a medium mixing bowl, combine the labneh with half of the blueberry syrup. Fold together until combined but still a little streaky.
• Spread the labneh mixture evenly in the oat tart shell, then drizzle on remaining syrup and swirl. Top with chopped toasted cashews, fresh blueberries and a drizzle of honey. Allow the tart to set in the refrigerator overnight or at least 4 hours. Remove the crust from the pan by pressing up the bottom, then transfer to a cutting board. Slice into 8 pieces and serve.
• Toast the oats in a medium, non-stick skillet over medium heat, stirring occasionally until the oats are light golden brown, 8 to 10 minutes.
• Add the toasted oats to a food processor along with the cashews, hemp seeds, brown sugar and salt and blend until very fine, like the consistency of fine breadcrumbs. Add the coconut oil, honey, and vanilla and blend until combined and the mixture starts to form a dough. It'll still look crumbly in the food processor but if you squeeze some in your hand it should stick together. Press into a 14" x 4.5" rectangular fluted tart pan with a removable bottom, spreading it out firmly and evenly. Refrigerate until firm and cold to the touch, at least 1 hour.
• In a mixing bowl, combine yogurt, salt and lemon juice until fully incorporated.
• Line a strainer or colander with 2 or 3 layers of cheesecloth and place over a bowl or other receptacle that can catch the liquid.
• Transfer yogurt mixture to the strainer and twist up the ends of the cheesecloth. Place another bowl on top to weigh down the mixture and then refrigerate overnight, allowing the liquid to drain.

Steps:

• Preheat oven to 350°F.
• Chop oats in food processor or blender
• In large bowl, add all ingredients, except oil; mix well.
• Use oil to grease a 9x9-inch baking dish and line the bottom with foil (to prevent sticking).
• Pour mixture into pan and bake for 25 minutes.
• Let cool completely before cutting into 6 bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix oats, brown sugar, all-purpose flour, and whole wheat flour together in a bowl; cut in butter until mixture resembles coarse crumbs. Press half the oat mixture into the prepared baking dish.
• Bake in the preheated oven until crust is set, about 12 minutes. Set aside to cool.
• Beat cream cheese and white sugar together in a bowl using an electric mixer until smooth; add egg, lemon juice, lemon zest, and vanilla extract. Beat mixture until smooth; fold in blueberries. Pour filling onto the baked crust; top with remaining oat mixture.
• Bake until bars are lightly browned, about 30 minutes. Cool in refrigerator, 1 to 2 hours.