Best Blueberry Oatmeal Bars With Spinach Recipes

BLUEBERRY OATMEAL CRUMBLE BARS

Steps:

• Preheat the oven to 350F degrees. Line an 8x8 baking pan with parchment paper leaving an overhang around the edges. Or line with aluminium foil leaving an overhang around the edges and grease with non-stick cooking spray.

BLUEBERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• 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.
• 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.
• 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.

DECEPTIVELY DELICIOUS BLUEBERRY OATMEAL BARS (WITH SPINACH)

Steps:

• Preheat oven to 375.
• Coat an 8"X 8" baking pan with cooking spray.
• In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
• Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do no overmix--bits of margarine will still be visible.
• Set aside about half the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.
• Meanwhile, mix the preserves with the spinach puree in a small bowl.
• Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20-25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
• Spinach Puree:.
• Steam baby spinach(for mature spinach-remove stems) for about 30-40 seconds or cook in skillet with 1 tablespoons water for about 90 seconds or just until wilted. Puree in food processor or blender for about 2 min until smooth and creamy.

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

BLUEBERRY OATMEAL

Steps:

• Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.

BLUEBERRY OAT DREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Mix oats, brown sugar, all-purpose flour, and whole wheat flour together in a bowl; cut in butter until mixture resembles coarse crumbs. Press half the oat mixture into the prepared baking dish.
• Bake in the preheated oven until crust is set, about 12 minutes. Set aside to cool.
• Beat cream cheese and white sugar together in a bowl using an electric mixer until smooth; add egg, lemon juice, lemon zest, and vanilla extract. Beat mixture until smooth; fold in blueberries. Pour filling onto the baked crust; top with remaining oat mixture.
• Bake until bars are lightly browned, about 30 minutes. Cool in refrigerator, 1 to 2 hours.

BLUEBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. , Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars.