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Strawberry Oatmeal Bars

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Recipe courtesy of wellplated.com

Ingredients 

  • 1 cup old-fashioned rolled oats
  • 3/4 cup white whole wheat flour or substitute all-purpose flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter melted
  • 2 cups small-diced strawberries – about 10 ounces, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
  • 1 tablespoon granulated sugar divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

Directions

  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.
Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

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Recipe courtesy of aheadofthyme.com

Ingredients 

  • 1 + ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened at room temperature
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • ¾ cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 + ½ cup blueberries, fresh or frozen

Directions

  • 1 + ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened at room temperature
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • ¾ cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1 + ½ cup blueberries, fresh or frozen
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Blueberry Pie Bars with Oatmeal Crumble

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Blueberry Pie Bars with Oatmeal Crumble

Recipe & Photo courtesy of AmbitiousKitchen.com 

 

Ingredients 

 

For the crust and crumble:

  • 1 ½ cups gluten-free oat flour (or sub-all-purpose flour)
  • 1 cup old-fashioned rolled oats, gluten-free if desired
  • ½ cup packed brown sugar (or sub coconut sugar but you may not get the best ‘crumble’)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons butter or vegan buttery stick, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

 

For the filling:

  • 2 1/2 heaping cups fresh or frozen blueberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon cornstarch or arrowroot starch
  • ⅛ teaspoon almond extract
  • Optional to make the with a hint of lemon flavor: zest from 1 lemon
  • Pinch of salt

 

Directions

  1. Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
  2. Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, coconut sugar, cinnamon, baking soda, and salt. Add in melted butter, vanilla extract, and almond extract and stir until a nice crumble forms and dough begins to clump together. 
  3. Place 1 3/4 cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
  4. Next, make your blueberry pie filling: place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornstarch (or arrowroot), and salt. Use a wooden spoon to press down and break down the blueberries just a bit. 
  5. Bring to a boil, then reduce heat and cook for 3-5 more minutes until the mixture is thickened up and nicely coats the back of a spoon. 
  6. Pour mixture over the crust and use a spoon to evenly spread.
  7. Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling. 
  8. Bake for 30 minutes or until filling is bubbly and the topping is golden. 
  9. Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.