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Blueberry Oatmeal Squares

2 1/2-cups rolled oats (not instant)
1 1/4-cups all-purpose flour
1-cup packed brown sugar
1-tbsp grated orange rind
1/4-tsp salt
1-cup cold butter, cubed

3-cups fresh blueberries
1/2-cup granulated sugar
1/3-cup orange juice
4-tsp cornstarch

In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes
Whisk cornstarch with 2-tbsp 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
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 oven until light golden, about 45 minutes
Let cool on rack before cutting into squares