Summer is the best time to enjoy the local supply of blueberries. The fruit offers a nice way to include sweet flavors in your diet without breaking the carbohydrate bank. Blueberries are included in the “super food” category because they’re rich in antioxidants. In addition, they contain potassium and vitamin C to promote heart health and help prevent certain types of cancer. Consider picking up an extra pint or two and freezing them for use in the winter when local produce isn’t as readily available.
PREP TIME
10 Min
COOK TIME
30 Min
SERVINGS
16
DIFFICULTY
Easy
Ingredients
- 1 cup old-fashioned oats
- 3/4 cup white whole wheat flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons spreadable butter, melted
- 2 cups fresh blueberries
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
Optional Vanilla Glaze
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon skim milk
Directions
- Preheat oven to 375 F. Line an 8×8-inch baking dish with parchment paper so that the paper overhangs on two sides.
- In a bowl, combine oats, flour, brown sugar, cinnamon, and salt.
- Melt spreadable butter and stir into the dry ingredients. Mix until the dry ingredients are moist and stick together.
- Reserve 1/2 cup of crumbled mixture. Place remaining mixture into the bottom of your pan and spread evenly into a layer. Gently press mixture into the pan.
- In a separate bowl, mix cornstarch and granulated sugar. Add blueberries and gently stir.
- Scatter blueberries over the oatmeal crust and drizzle with lemon juice. Sprinkle the reserved oatmeal crumbs over the top.
- Bake the bars for 30 minutes or until the fruit is bubbly and the crumb topping smells toasty.
- While the bars are cooling, prepare the glaze, if using. Mix powdered sugar, vanilla, and milk, and drizzle over blueberry bars.
- Gently remove the bars from the pan by holding onto the parchment paper. Allow to completely cool. Cut into 16 bars.
Nutrition Facts
Servings: 16 | Calories: 113 | Fiber: 2g | Total fat: 5g | Saturated fat: <1g | Sodium:69g | Protein: 2g
Recipe shared by Michelle Eaton, MS, Registered Dietitian, ThedaCare.
