Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry Oat Bars
- add review
- #28336
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
1 3/4 cup oats, uncooked (quick or old-fashioned)
1 1/2 cup all-purpose flour
3/4 cup brown sugar, firmly packed
1/2 cup chopped nuts
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup margarine or butter, melted
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons lemon juice
directions
Heat oven to 350 degrees F. Grease a 11- x 7-inch glass baking dish.
Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes.
Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes uncovered, stirring occasionally.
Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture. Cook and stir for about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge. Sprinkle with reserved oat mixture.
Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
December 25, 2018
Made these last night! These are terrific! Delicious, easy to make, and a crowd pleaser! Yummy with vanilla ice cream!
June 27, 2010
These are my teenage son's absolute favorite treat. He ask for them all the time.
My husband and I made these together for Saturday breakfast and served the remainder for Sunday lunch dessert. We used one-half cup brown sugar so they wouldn't be too sweet. Everyone loved them!