Food recipes
Blueberry Oatmeal Squares
Blueberry Oatmeal Squares Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, brown orange juice, raw salt, table butter, without salt blueberries, raw sugars, granulated orange juice, raw cornstarch...
Blueberry Oatmeal Squares
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
orange juice, raw
salt, table
butter, without salt
blueberries, raw
sugars, granulated
orange juice, raw
cornstarch
water, bottled, generic
Directions:
Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes.
Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute.
Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs.
Press HALF into 8-inch (2 L) square parchment paperlined metal cake pan; spread with blueberry filling.
Sprinkle with remaining oat mixture, pressing lightly.
Bake in centre of 350F (180C) oven until light golden, about 45 minutes.
Let cool on rack before cutting into squares.
(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
).
Canadian Living Magazine: August 2007.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
orange juice, raw
salt, table
butter, without salt
blueberries, raw
sugars, granulated
orange juice, raw
cornstarch
water, bottled, generic
Directions:
Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes.
Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute.
Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.
In large bowl, whisk together oats, flour, sugar, orange rind and salt with pastry blender, cut in butter until in coarse crumbs.
Press HALF into 8-inch (2 L) square parchment paperlined metal cake pan; spread with blueberry filling.
Sprinkle with remaining oat mixture, pressing lightly.
Bake in centre of 350F (180C) oven until light golden, about 45 minutes.
Let cool on rack before cutting into squares.
(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
).
Canadian Living Magazine: August 2007.