Since there are blueberries everywhere this time of year, let’s make some Blueberry Oatmeal Crumb Bars. In Newfoundland we have wild blueberries that are absolutely delicious so if you have some, use them today but you could also use frozen if that’s all you have on hand.
I was away this year while my blueberry patch was ripening and when I got home one of the first things I did was have a look and my gosh, all I saw was a sea of blue!! Wild Newfoundland berries! I told myself I would pick them at the end of the week once I finished my trip laundry and bringing my mother out over the road. So between the jigs and the reels, we had a huge rain and wind storm. You know where this leads right!!! I go outside the next morning and all I see is a sea of green, not a blueberry left!! All I got was a small little ramekin! Moral of this story….pick the damn berries when you see them! hahaha
This recipe is super simple and oh so good ~ an oatmeal crust, a rich blueberry filling, and a crumbly top! They are lovely with a cup of tea!
Make your blueberry filling first so it has time to set up a bit before layering with the oatmeal crust. Once the bars are cooked, let the bars set up and cool overnight for best results when cutting. When cutting, grab two sides of the parchment paper and lift and remove to a cutting board. Using a long, sharp knife cut the bars evenly into long rows and then cut each row into 4 bars. Refrigerate.
Tip for fitting parchment perfectly into pan…cut corners diagional as show then fit into baking dish…trim extra parchment from top edges to fit! Works every time!
Blueberry Oatmeal Crumb Bars
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)
• 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
Preheat oven to 350 degrees. Line an 8×8 pan with parchment and spray with oil. Set aside.
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.
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.
Loving this Life Living “Around the Bay” ~ DD