Time 1h30m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish. Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture. Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.
Time 5h25m Yield Makes a 14" x 4.5" tart; 8 servings Number Of Ingredients 21 Steps:
In a small saucepan over medium heat, combine blueberries, honey, lemon zest and juice, and cardamom and bring to a boil. Let the mixture bubble for 5 minutes, stirring occasionally with a rubber spatula and swirling the pan around. Once it is thick and syrupy and the blueberries have broken down, remove from the heat and allow it to cool to room temperature. In a medium mixing bowl, combine the labneh with half of the blueberry syrup. Fold together until combined but still a little streaky. Spread the labneh mixture evenly in the oat tart shell, then drizzle on remaining syrup and swirl. Top with chopped toasted cashews, fresh blueberries and a drizzle of honey. Allow the tart to set in the refrigerator overnight or at least 4 hours. Remove the crust from the pan by pressing up the bottom, then transfer to a cutting board. Slice into 8 pieces and serve. Toast the oats in a medium, non-stick skillet over medium heat, stirring occasionally until the oats are light golden brown, 8 to 10 minutes. Add the toasted oats to a food processor along with the cashews, hemp seeds, brown sugar and salt and blend until very fine, like the consistency of fine breadcrumbs. Add the coconut oil, honey, and vanilla and blend until combined and the mixture starts to form a dough. It’ll still look crumbly in the food processor but if you squeeze some in your hand it should stick together. Press into a 14" x 4.5" rectangular fluted tart pan with a removable bottom, spreading it out firmly and evenly. Refrigerate until firm and cold to the touch, at least 1 hour. In a mixing bowl, combine yogurt, salt and lemon juice until fully incorporated. Line a strainer or colander with 2 or 3 layers of cheesecloth and place over a bowl or other receptacle that can catch the liquid. Transfer yogurt mixture to the strainer and twist up the ends of the cheesecloth. Place another bowl on top to weigh down the mixture and then refrigerate overnight, allowing the liquid to drain.
Time 55m Yield 8 Number Of Ingredients 12 Steps:
Gather the ingredients. Preheat the oven to 325 F. Grease and flour a 9 x 5-inch loaf pan. Combine the blueberries with the flour, oats, baking powder, salt, cinnamon, and granulated sugar. In another bowl, whisk the yogurt with lemon juice. Whisk in the milk and eggs until well blended. Pour the yogurt mixture into the dry ingredients and stir until blended. Spoon the batter into the prepared pan. Sprinkle with the cinnamon sugar, if using. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Serve and enjoy!
Time 55m Yield 18 servings. Number Of Ingredients 10 Steps:
In a saucepan, combine sugar and cornstarch. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly. Stir in blueberries. Cook and stir for 2 minutes longer or until thickened and bubbly. Remove from the heat; set aside., In a bowl, combine the cake mix and 1 cup oats. Cut in 6 tablespoons butter until crumbly. Set aside 1 cup crumb mixture for topping. Stir egg substitute into remaining crumb mixture. , Press into a 13-in. x 9-in. baking dish coated with cooking spray. Spread blueberry mixture to within 1/4 in. of edges. Combine the brown sugar, remaining oats and reserved crumb mixture. Cut in remaining butter until crumbly. Sprinkle over top. , Bake at 350° for 30-35 minutes or until golden brown. Serve warm.,
Time 1h5m Yield 24 squares, 24 serving(s) Number Of Ingredients 10 Steps:
Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using. Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan. Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture. Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
Time 2h Yield 9 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Mix oats, brown sugar, all-purpose flour, and whole wheat flour together in a bowl; cut in butter until mixture resembles coarse crumbs. Press half the oat mixture into the prepared baking dish. Bake in the preheated oven until crust is set, about 12 minutes. Set aside to cool. Beat cream cheese and white sugar together in a bowl using an electric mixer until smooth; add egg, lemon juice, lemon zest, and vanilla extract. Beat mixture until smooth; fold in blueberries. Pour filling onto the baked crust; top with remaining oat mixture. Bake until bars are lightly browned, about 30 minutes. Cool in refrigerator, 1 to 2 hours.
Time 55m Yield 12-16 servings. Number Of Ingredients 13 Steps:
In a large bowl, beat the eggs, buttermilk, brown sugar and oil. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to batter until blended. Fold in the oats, blueberries and walnuts if desired. , Transfer to a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
Time 50m Yield 12-18 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a saucepan, combine sugar and cornstarch;gradually whisk in water and lemon juice until smooth;bring to a boil,stirring constantly. Stir in blueberries; cook and stir for two minutes longer or until thickened and bubbly; remove from the heat and set aside. In a bowl, combine the dry cake mix and one cup of the oats; cut in six tablespoons butter until crumbly. Set aside one cup of crumb mixture for topping and stir egg into remaining crumb mixture. Press into a 13" x 9" x 2" baking dish coated with non-fat cooking spray; spread blueberry mixture to within 1/4 inch of edges. Combine the brown sugar, remaining oats and reserved crumb mixture; cut in remaining butter until crumbly; sprinkle over top of blueberry mixture. Bake at 350 degrees for 30-35 minutes or until golden brown. These are best served warm (with vanilla frozen yogurt on top!) but if you want the bars to stick together it’s best to cool before cutting them. Enjoy!
