Wild Blueberry Oatmeal Bars
Recipe by Chelsey Amer of C it Nutritionally.
For the filling:
1 10-oz. bag frozen Wild Blueberries
1/2 teaspoon lemon juice
3 tablespoons chia seeds
1/2 teaspoon ground ginger
1/8 teaspoon salt
For the oat base + topping:
1 cup quick oats (not instant)
1 cup rolled oats
1 cup quinoa flakes
1/2 cup coconut sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon*
1/4 teaspoon ground ginger
1/2 cup coconut oil, melted
1/8 teaspoon salt*
To prepare filling:
- Add wild blueberries to a small saucepan over medium heat.
- As blueberries melt, mash with a potato masher.
- Bring blueberries to a boil and then reduce to a simmer. Add lemon juice. Stir occasionally as mixture thickens, approximately 10 minutes.
- Then turn off the heat, add chia seeds and ground ginger. Set aside to cool and allow the mixture to thicken, approximately another 10 minutes.
To make the granola base and topping:
- In a food processor, grind quick cooking oats to oat flour (alternatively, you may use 3/4 cup oat flour).
- In a large bowl, combine oat flour, quinoa flakes, rolled oats, coconut sugar, baking soda, cinnamon, ground ginger and salt. Mix to combine.
- Pour melted coconut oil into dry ingredient mixture and stir with a wooden spoon until thoroughly moistened.
- Press about half of the oat mixture into the bottom of prepared 8 x 8 pan, so it is thoroughly covered.
- Bake for 10 minutes at 350°F, then set aside to cool slightly before assembling the rest of the bars.
To assemble the bars:
- Spread blueberry filling evenly on top of the oat base. Then sprinkle the remaining half of the oat mixture on top, pressing down slightly with your (clean) fingers.
- Sprinkle additional cinnamon and sea salt on top of the bars.
- Bake in preheated oven for 25-30 minutes, or until the oat topping is slightly browned and crisp.
- Allow bars to cool completely, then refrigerate for at least 30 minutes prior to cutting into 2-inch squares.
Wild Blue is Good for You!