Blueberry Oatmeal Crumb Bars

INGREDIENTS:

CRUST / CRUMBLE:
• 2 cups rolled oats
• 1 cup all purpose flour
• ¾ cup unsweetened coconut
• ½ tsp salt
• ½ cup packed brown sugar
• 1 cup cold unsalted butter (use real butter for best taste)

BLUEBERRY COMPOTE:
• 3 cups fresh or frozen blueberries (do not thaw berries if frozen)
• ½ cup white sugar
• 1/3 cup coconut water (or orange juice)
• 1 TBSP cornstarch plus 1 TBSP cold water

PREPARATION:
Preheat oven to 350 degrees. Line an 8×8 pan with parchment and spray with oil. Set aside.

BLUEBERRY COMPOTE:
In a saucepan, bring blueberries, white sugar and coconut water to a boil; reduce heat and simmer until berries are tender and berries have released their natural juice and thicken slightly; about 15 – 20 minutes. Mix cornstarch and water. Bring blueberry mixture back to a boil and whisk in constarch mixture, stirring constantly until thickened ~ only takes a minute. Immediately remove from heat, cover and set aside to cool.

CRUST:
In a large mixing bowl, stir together oats, flour, coconut, brown sugar and salt. Using 2 forks or a pasty cutter to cutin butter until it resembles coarse crumbs. (I just used my fingers and rubbed the butter into the ingredients). Press half into your parchment lined pan. Press down into an even layer. Evenly spread with blueberry compote then sprinkle with remaining oatmeal crumbs, pressing crumbs lightly into blueberry compote.

Bake until crumbs are light golden brown ~ about 40 – 45 minutes. Let cool completely to let blueberry filling set up. Remove from pan by lifting the parchment paper, then cut into bars. Store bars in refrigerator. These freeze beautifully! Let thaw in refrigerator before eating. ENJOY!

NOTES: Use fresh or frozen berries ~ if frozen DO NOT THAW. Make compote first to allow time for compote to set up and cool. If freezing, wrap in tinfoil and then cover with plastic wrap to keep squares from getting freezer burnt.

http://www.aroundthebaywithdd.com