Time 45m Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. In a large bowl, whisk together oats, oat flour, brown sugar, baking soda, cinnamon and salt. Set aside. In a separate bowl, whisk together eggs, almond milk, coconut oil, honey and vanilla stirring until well-combined. Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the blueberries. Pour blueberry mixture into a prepared 8×8-inch baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the pan sit for 5 minutes then remove from pan and let cool completely on a wire rack. Slice into 16 square bars (or 9 larger bars) and enjoy!
Time 1h Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut. Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.
Time 55m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 375, grease a 9x13 pan. For the crust/topping: Add flour, brown sugar, and salt to bowl of food processer. Pilse once or twice to combine, add butter, then pulse five to six more times until course crumbs form. Add the oats and pulse three or four more times. Add beaten egg and pulse till mixed. Remove 1 1/2 cups of the mixture and set aside. Add the apple juice to the remaining mixture and pulse three or four more times until it is just moistened. Press this mixture evenly and firmly into the bottom of the pan. For the filling: Whisk together sugar and flour in a medium sized bowl. Add the fruit and lemon juice and gently toss with a rubber spatula until the fruit is coated. Distribute the filling over the crust. Sprinkle the reserved crumb mixture over the filling. Press into filling with a rubber spatula. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool om a wire rack for about 2 hours, then cut the sheet into 16 bars. Store in an airtight container in the fridge.
Time 45m Yield 2-1/2 to 3 dozen. Number Of Ingredients 8 Steps:
In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. , Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
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 1h Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut. Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.
