Delish Blueberry Oat Bars Recipes

Steps:

• 1. In saucepan, whisk cornstarch into sugar, add 1 ½ c blueberries, water and lemon juice, bring to a boil, reduce heat and simmer 6-8 minutes or until thickened. Remove from heat, stir in remaining blueberries and 2 T butter. Pour into a bowl. Cover with plastic wrap pressing wrap onto surface of berries. Allow to cool, about 1 hour...you may make this up to 1 day before using, store in refrigerator.
• 2. In a large bowl, stir together oats, flour, brown sugar, salt and baking soda. Cut in butter to form a crumbly mixture. Reserve 2 ½ cups of oatmeal mixture, pat remaining dough evenly into a greased 12x17 pan. Spread blueberry mixture over the base. Crumble reserved oatmeal mixture over the blueberry mixture.
• 3. Bake at 350 until golden, about 40-45 minutes. Let cool completely on rack before cutting. Store in refrigerator.

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.