Wild Blueberry Oat Bars
Bursting with Flavor: Wild Blueberry Oat Bars There’s something magical about wild blueberries. They’re small, but they pack an intense, tangy-sweet punch that makes any dessert sing. Pair that...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kiltedchef.ca.
Cooking tools:
- Baking pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Whisk
- Spatula
- Pastry cutter
- Cutting board
- Chef's knife
- Parchment paper
- Cooling rack
- Kitchen scale
- Microplane
- Saucepan
- Wooden spoon
- Baking dish
- Aluminum foil
Ingredients
- 1 ½ cups (188g) all-purpose flour
- 1 cup (85g) + 2 Tbsp old-fashioned rolled oats, divide
- ½ cup (100g) packed light or dark brown sugar
- 1 tsp baking powder
- 1 tsp lemon zest
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- 10 Tbsp (142g) unsalted butter, melted
- 4 ½ cups (640g) frozen wild blueberries (do not thaw)
- ½ cup (100g) granulated sugar
- 2 ½ Tbsp (20g) cornstarch (increase slightly to account for extra liquid)
- 1 Tbsp lemon juice
- 2 tsp lemon zest
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