Blueberry Maple Oat Squares
- prep time20 min
- total time 100 min
- serves 25
One bite of these delectable squares and you'll be hooked! Courtesy of Alison Kent.
2 ¼ cup (550 mL) rolled oats (not instant)
1 cup (250 mL) all-purpose flour
¾ cup (175 mL) packed brown sugar
½ tsp (2 mL) salt
1 cup (250 mL) unsalted butter, meltedFilling
3 ½ cup (875 mL) fresh blueberries (or frozen)
½ cup (125 mL) pure maple syrup
¼ cup (50 mL) pure mago juice or orange juice
2 Tbsp (30 mL) cornstarch
1 Tbsp (15 mL) lemon juice
1. In large bowl, whisk oats, flour, sugar and salt; stir in butter until combined. Firmly press half into parchment paper-lined 8-inch (2 L) square cake pan; spread with blueberry filling. Crumble remaining oat mixture overtop, pressing lightly.
2. Bake in preheated 350°F (180°C) oven until filling is bubbly and crust is golden and firm, 35 to 40 minutes. Let cool completely on rack and refrigerate until cold before cutting into squares. (Cover and refrigerate for up to 5 days.)Filling
1. In saucepan, bring blueberries, syrup and 3 tbsp (45 mL) of the juice to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until berries are tender, 10 to 15 minutes. In small bowl, stir cornstarch with remaining 1 tbsp (15 mL) juice and the lemon juice; whisk into berries.
2. Reduce heat and simmer, stirring constantly, until thickened, about 1 minute. Transfer to wide shallow bowl; refrigerate, stirring occasionally, until cool, about 30 minutes.