Makes one 9"x13" pan — 12 to 16 large bars
I've made these with both fresh and frozen blueberries. My blueberries are large and not super sweet. If your blueberries are the smaller and sweeter wild variety, you may want to use less sugar in the middle layer.
Feel free to substitute white whole wheat flour for some or all of the all-purpose flour in the crust and/or the streusel topping. For another healthy boost, you could mix some chopped walnuts or almonds or pecans into the topping.
Bottom Layer:
2 cups organic old-fashioned oats (not quick oats)
3/4 cup organic all-purpose flour
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 Tbsp/5 ounces) organic butter, melted
1 teaspoon pure vanilla extract
Top Layer:
1 cup organic all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) cold organic butter, cut into small pieces
Middle Layer:
3½ cups fresh or frozen blueberries
1/2 to 1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 teaspoon if freshly ground)
For the bottom layer:
Heat the oven to 425°. Grease a 9" x 13" pan.
In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers or the bottom of a measuring cup.
For the top layer:
Place the flour, brown sugar, and butter in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs; some pea-sized clumps are okay. Or you can pulse everything for a few seconds in a food processor. Set aside.
For the middle layer:
Place the blueberries in the bowl you mixed the bottom layer in and toss them with the almond extract. Pour them evenly over the bottom layer in the pan.
Combine the sugar and flour and sprinkle it evenly over the blueberries. (If the sugar/flour mixture will stick to your blueberries, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the bottom layer in the pan.)
Sprinkle the top layer evenly over the blueberry mixture.
Bake at 425° for 15 minutes, then lower the oven temperature to 350° and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown.
Bake at 425° for 15 minutes, then lower the oven temperature to 350° and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown.
Let cool in the pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.
Just Peachy Blueberry Breakfast Bars:
Follow the instructions above, but substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them) and 2 cups of fresh or frozen blueberries for the 3½ cups of blueberries. Toss the sugar and flour directly with the fruit before spreading it over the bottom layer.
Bake at 425° for 15 minutes, then lower the oven to 350° and bake until the topping looks 'dry' but the edges aren't too brown, about 30 to 40 more minutes.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
