Tag Archives: blueberry

Blueberry Oatmeal Crumble Bars – An Easy, Delicious Addition To Any Brunch!

28 Feb

Ah, Brunch. It’s the best meal ever, don’t you think? It’s a meal where basically anything goes – breakfast items, lunch items, sweet and savory on the same plate. Plus it’s often served late enough that you can sleep in, and alcohol is usually on the menu too – what could be better? I am always looking for new additions to my brunch recipe rotation, and when I stumbled across this one for Blueberry Oatmeal Crumble Bars, I knew I had to give them a shot for my next brunch date:

Blueberry Oatmeal Crumble Bars
INGREDIENTS:
Crust and Crumble Topping
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:
-Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
-Make Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
-Make Blueberry Layer – In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking. Evenly distribute blueberry mixture over the crust.
-Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
-Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

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Various stages of bar preparation

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Adorable tiny sous chef preps the crust

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Layering it up and getting it ready for the oven

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The finished product – golden and delicious

It was easy to put this together (especially since I had a helper!) and get it in the oven – it took a bit longer to bake than 55 minutes for me though – I would say an additional 15 on top of that before it even started to brown on top

Additionally, I should have waited longer than half an hour after it came out to try and cut it – it was a MESS. Next time I think I will leave them to cool/set up overnight before attempting to cut them

All that being said – they were pretty tasty – the buttery crumble of the crust against the slightly tart berries was lovely – an easy, delicious addition to brunch – one that could easily be changed up with different fruits/berries depending on the season!

Bananas, Blueberries, And Oats – A Delicious Breakfast Combo

11 Aug

I can’t help but shout my love for oats from the rooftops – whether its breakfast made in the Crock Pot or in the oven, or in cookie form with craisins and white chocolate chips or pumpkin, or in an always delicious apple crisp – I can’t get enough of this pantry staple. I eat it daily for breakfast, and am always trying to find new recipes to try starring oats too! So when I came across this Blueberry Banana Baked Oatmeal, I was instantly intrigued – as I love bananas and blueberries but had never thought of putting them together with my beloved oats, until now…

Blueberry Banana Baked Oatmeal

Prep time 15 mins
Cook time 45 mins
Total time 1 hour

Ingredients

• 1½ cups (3 med) mashed bananas
• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 2½ cups old fashioned oats
• 8 ounces frozen blueberries

Instructions

1. Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
2. Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
3. Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
4. Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.

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This was really a cinch to put together, and all the ingredients were items I had on hand (except the blueberries)

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I have to admit – I was rather skeptical of the unbaked version – it seemed really soupy and I had little faith that it would solidify in the oven. Luckily, I was wrong – and it set up really well in the oven

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I really enjoyed this – the texture of the baked oats mixed perfectly with the banana and blueberry flavors – and if I could change just one thing I think it would be to add some cinnamon and nutmeg to the recipe next time – but it was delicious as is too! What an easy thing to whip up on Sunday and then divide up to bring to work each day – easy, good for you, and delicious!