These wholesome blueberry oat bars should be outlawed and that’s why I’m glad they are freezer friendly. They are like a soft cereal bar made with the freshest preserves I could find: my homemade blueberry compote. Of course, they can be made with all-fruit jam mixed with a couple tablespoons of water. But if you haven’t tried easy peasy blueberry compote, it’s a definite reason to double this recipe and serve on pancakes/waffles one day and make these bars the next. Oh my, you won’t be sorry.
I discovered this recipe and immediately thought of my compote waiting in a mason jar. YUM was the word when it was said and done. Once they were cooled, I cut into bars and froze immediately to keep me from further sampling. We just finished up the last bar after two weeks, thanks to freezer preservation.
You can pack individual frozen bars and they will be thawed by lunch It’s the perfect snack, breakfast cereal bar or lunch treat, your call.
Adapted from 30day gourmet
- 1/2 cup oil
- 2/3 cup unsweetened store-bought or homemade applesauce
- 1/2 cup brown sugar
- 1 t. baking powder
- 1 t. baking soda
- 2 cups white whole wheat flour
- 1-1/2 cup oats
- 1/2 cup fruit preserves or homemade blueberry compote
- 2 Tablespoons water
Preheat oven to 350 degrees. Combine oil and applesauce in mixing bowl. Add sugar and mix thoroughly. Add baking powder, baking soda, flour and oats. Mix well. Coat a 9 x 13 pan with cooking spray. Divide dough in half. Press half of the oatmeal mixture into the bottom of the pan. In a separate bowl, mix the fruit preserves and the water until smooth. Spread fruit preserve mixture on top of oatmeal crust. Crumble remaining oatmeal mixture over top of the fruit preserves. Bake at 350 degrees for 30 minutes or until lightly browned. Cool completely and cut into 16 bars and freeze or consume within 2-3 days.
What meal will you serve your blueberry oat bars?