Blueberry Oat Bars

Waking up most mornings, I am SO grateful for Starbucks. Some days, that caffeinated sugar rush is what gets me through the day. I know you can probably relate to the internal struggle that happens while waiting in line at Starbucks, having all their deliciously tempting pastries, cookies and treats staring you down. Should I give into that moist blueberry muffin? How about that "reduced-fat" raspberry muffin?..it can't be that bad for you right? Its basically diet! Well, if you don't fight with those pastries on a regular basis, then congratulations - you have self control.

One of my friends, which whom I know has had a fight with himself over their Blueberry Oat Bars, asked me to try to recreate them. (I am pretty sure it was a challenge that he thought I couldn't master...little did he know...). So I messed around with a few different recipes and the here is the finished product:

And I quote, "these are better than Starbucks!"

YES! I love winning :)

1 1/2 cup unbleached all-purpose flour
1 1/2 cup old fashioned oats (not instant)'
1 1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 stick cold unsalted butter, cut into 1/2’’ pieces
2 1/4 cups blueberries (fresh)
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons orange juice

Preheat oven to 350 degrees and place rack in center
Place flour, oats brown sugar, cinnamon, nutmeg and salt in the bowl of the stand mixer and mix in low until combined evenly (10 seconds). Add the cold butter pieces and mix on low for 3-5 minutes, until it looks wet and forms small clumps. 
Reserve 1/3 of the crumble mixture for later and press the rest of it into the bottom of the baking pan. Bake the crust for 10-12 minutes, until slightly golden brown.
Combine blueberries, sugar and 2 tablespoons water in a medium saucepan. Bring to a boil, simmer 2 minutes, uncovered and stirring occasionally. 
Combine remaining 1 tablespoon water, cornstarch, and orange juice, mix well. Gradually stir into the blueberry mixture, cook and stir about 1 minute until thickened.
Spread blueberry mixture over the partially baked base (leaving an open edge around the pan). Sprinkle the remainder of the crumble mixture on top and slightly press into the blueberries.
Bake 18-20 minutes until top is golden brown. Cool on wire rack.

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Merci Beaucoup!