Blueberry Oatmeal Bars (with spinach puree)
Active Time: 10 minutes | Total Time: 50 minutes | Serves Makes 12 bars
- nonstick vegetable cooking spray
- 2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 3/4 cup butter or trans-fat-free soft tub margarine, chilled
- 1 cup low-sugar blueberry preserves
- 1/2 cup spinach puree
Heat the oven (with the oven rack in middle) to 375°F. Coat an 8 x 8-inch baking pan with cooking spray.
In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, and stir to mix well.
Add the butter (cut it up first) or margarine and use your fingertips combine with the oat mixture. Continue until the mixture resembles coarse meal and is no longer powdery. Do not over mix—bits of butter or margarine should still be visible.
Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 15 to 20 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread the blueberry mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until the topping is slightly browned, 20 to 30 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
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