Try this Blueberry Oatmeal Squares recipe, or contribute your own.
Suggest a better descriptionFilling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
In large bowl, whisk together oats, flour, sugar, orange rind and salt ; with pastry blender, cut in butter until in coarse crumbs (or use food processor to combine everything except oats). Press half into 8-inch (2 L) square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
Bake in centre of 350F (180?C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (503g) | ||
Recipe Makes: 2 Dozen | ||
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Calories: 1433 | ||
Calories from Fat: 837 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93g | 124 % | |
Saturated Fat 58.4g | 292 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 244.2mg | 75 % | |
Sodium 680.7mg | 23 % | |
Potassium 407.2mg | 11 % | |
Total Carbohydrate 158.6g | 47 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 152.7g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database 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: 1433
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