Blueberry Oat Nut Bars (with Raspberry-Blueberry Variation)Posted: March 19, 2012 | |
This week I had a run of crazy mistakes that defy even my questionable logic. One day began by sending my husband’s business blog post, unedited, to hundreds of subscribers on the wrong day. From there it seemed every hour was punctuated by a wrong move, a major mess or spill in the kitchen, an embarrassing misspelling on social media, or a relational faux pas.
I was determined to make the next day mistake-free, and sailed through until about 3:00 pm, when I darted into a store and ran into a friend. Her face was full of compassion as she hugged me. “I read about all your latest mishaps on Facebook, bless your heart.”
I smiled and said, “Yes, but I’m having a much better day. No mistakes yet!”
She pointed to my abdomen and said, “So that big white sticker that says, ‘Citrus juicer, $5.00’ on your stomach, is that on purpose?”
Oh well, there’s “always tomorrow.”
This morning I woke feeling chipper, and posted a status on Facebook that described my excitement about going to my friend Sue’s house to celebrate her birthday with some of her good home cooking. I decided to whip up my favorite quick and easy blueberry bars to bring for dessert. They are a “just right” treat; not too sweet. Perfect under ice cream after dinner, but wonderful with a glass of milk for breakfast as well.
As we were enjoying our meal around their table (fabulous tenderloin steak, fresh corn on cob, and pesto pasta), Sue’s husband Jason grinned and asked, “Should we tell her now?”
“Tell me what?” I asked.
“Oh, Jason,” Sue said. “I wasn’t going to say anything. Becky had a hard week.”
“What?” I repeated.
Jason laughed. “Sue’s birthday is next week. We’d actually invited you to come for dinner next Sunday! But when Sue saw your status update, we thought, ‘Let’s just go with it. We’re free tonight, anyway.’”
I left half a pan of these blueberry bars with Jason and Sue, and hope it will remind them of how much I love them for being so patient and kind to their absentminded friend.
P.S. My daughter Rachel just wrote, “When my mom came to stay with me after Jackson was born, she made me these blueberry bars. I was a ravenous new nursing mom and let me just say, these did not last very long! They are especially delicious in the middle of the night with a glass of almond milk. Sigh…I miss those early nursing days when I could eat constantly and still lose weight!”
Becky’s Blueberry Oat Nut Bars
Serves 12-15, depending on how big you cut the bars.
3/4 c. butter (vegans can substitute coconut oil or Earth Balance butter or a mixture of both)
1 c. brown sugar
1 3/4 c. flour
1 tsp. salt
1 1/2 c. oatmeal
1/2 c. chopped nuts (walnuts, pecans, almonds, whatever nut you like)
2 c. drained blueberries, fresh, frozen or a combo (I used a combo because it is what I had on hand.)
Preheat oven to 375 degrees. Dump the first four ingredients into the food processor and pulse until crumbly. Add the oatmeal and nuts, process just until blended. (You can also do this with a mixer or use clean hands for the job.) Press half of the mixture into a greased 9×13 inch pan: spread blueberries over the mixture and sprinkle with the remaining oatmeal mixture. (Like a crumb topping.) Bake about 25 minutes or until golden brown. Cool 10 minutes before cutting into bars.
If you have any leftover (and this is a big IF), I have found they stay freshest when wrapped well and refrigerated, then nuke the portion you want to eat for few seconds in microwave.
Here is this same basic recipe but with 1 c. frozen blueberries, 1 c. frozen raspberries, the addition of 1/4 c butter (I’m making this to go under ice cream tonight, will serve warm, and wanted it a bit more rich). I mixed the crumble by hand instead of food processor today. You simply can’t mess up this recipe.
If you like your bars more crispy than crumbly, and a bit more rich, add another 1/4 cup of butter or oil.
Try these with other fruits (raspberries, strawberries, cherries, pineapple, apples, rhubarb… or combos thereof).
Also works well with other flours (gluten free) and grains. Can sub wheat germ or other flakey grains for some of the oats to upsize or vary the nutritional value. You can use date sugar instead of brown sugar for sweetening, and keep it sugar free.
I love for people to find a basic recipe-method that works, then get creative with it, to make it their own. This is a great recipe to “play with,” because it is hard to mess up! (Even for me.)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Blueberry Oat Nut Bars
The URL: http://welaughwecrywecook.com/2012/03/19/blueberry-oat-nut-bars/
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