Food recipes
Blueberry Oat Squares - Starbucks Copycat
Blueberry Oat Squares - Starbucks Copycat Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, brown salt, table leavening agents, baking soda butter, without salt blueberries, raw sugars, granulated...
Blueberry Oat Squares - Starbucks Copycat
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking soda
butter, without salt
blueberries, raw
sugars, granulated
orange juice, raw
cornstarch
Directions:
Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes.
Whisk in cornstarch and boil, stirring, until thickened, about 1 minute.
Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda.
Cut in the butter to form a crumbly mixture.
Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
Spread the blueberry mixture over the base.
Crumble the reserved amount of the base/topping over the blueberry mixture.
Bake at 350 degrees F until light golden, about 40-45 minutes.
Let cool completely on rack as these cut better when they are fully set.
(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
).
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking soda
butter, without salt
blueberries, raw
sugars, granulated
orange juice, raw
cornstarch
Directions:
Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes.
Whisk in cornstarch and boil, stirring, until thickened, about 1 minute.
Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda.
Cut in the butter to form a crumbly mixture.
Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
Spread the blueberry mixture over the base.
Crumble the reserved amount of the base/topping over the blueberry mixture.
Bake at 350 degrees F until light golden, about 40-45 minutes.
Let cool completely on rack as these cut better when they are fully set.
(Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
).