Preheat oven to 350F.
In a large bowl, combine oats, flour, sugar and butter; mix until crumbly.
Reserve 1 cup of oat mixture for topping. Press remaining oat mixture evenly onto the bottom of ungreased 8-9inch square baking pan. Bake 13-15 minutes or until golden brown.
Cool slightly on wire rack.
In medium bowl, combine blueberries, preserves, tsp flour and lemon peel, mix gently. Spread evenly over crust. sprinkle with reserved oat mixture, pat gently.
Bake 20-22 minutes or until lightly golden brown. Cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1073g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1460 (35%)|
|Amt Per Serving||% DV|
|Total Fat 162.3g||216 %|
|Saturated Fat 91.6g||458 %|
|Monounsaturated Fat 43.2g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 366mg||113 %|
|Sodium 1050.6mg||36 %|
|Potassium 1864mg||49 %|
|Total Carbohydrate 648.2g||191 %|
|Dietary Fiber 39.9g||160 %|
|Sugars, other 608.3g|
|Protein 59.1g||84 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4181
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