Blueberry Oat Squares Starbucks Copycat 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:

• Butter a 7 x 11-inch baking pan.
• Line bottom with a sheet of parchment paper; set aside.
• In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
• Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
• Toss together the berry mixture with the sugar, cornstarch and lemon juice.
• Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
• Top/spread with the blueberry/cornstarch mixture as evenly as you can.
• Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
• Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
• Set oven to 350 degrees.
• Bake for 30-40 minutes, or until the fruit starts to bubble.
• Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
• Delicious!

Steps:

• 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. Pour into a bowl. Place plastic wrap directly on surface. Refrigerate until cooled and bearing a consistency similar to that of a jam, about 1 hour or up to 1 day before using. In a large bowl, stir together oats, flour, brown sugar, salt and baking soda. Add butter to form a crumbly mixture. Reserve 1 1/2 cups of crumbs; pat remaining dough evenly into the bottom of a greased 9 x 13 inch pan. Spread blueberry mixture over the base. Crumble reserved amount of the base/topping over the blueberry mixture. Bake at 350F until light golden, about 40-45 minutes. Let cool completely on rack before cutting. Store in refrigerator.

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, combine sugar and cornstarch;gradually whisk in water and lemon juice until smooth;bring to a boil,stirring constantly. Stir in blueberries; cook and stir for two minutes longer or until thickened and bubbly; remove from the heat and set aside.
• In a bowl, combine the dry cake mix and one cup of the oats; cut in six tablespoons butter until crumbly. Set aside one cup of crumb mixture for topping and stir egg into remaining crumb mixture.
• Press into a 13" x 9" x 2" baking dish coated with non-fat cooking spray; spread blueberry mixture to within 1/4 inch of edges.
• Combine the brown sugar, remaining oats and reserved crumb mixture; cut in remaining butter until crumbly; sprinkle over top of blueberry mixture.
• Bake at 350 degrees for 30-35 minutes or until golden brown. These are best served warm (with vanilla frozen yogurt on top!) but if you want the bars to stick together it's best to cool before cutting them. Enjoy!