Blueberry Oatmeal Bars With Spinach Recipes

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DECEPTIVELY DELICIOUS BLUEBERRY OATMEAL BARS (WITH SPINACH)



Deceptively Delicious Blueberry Oatmeal Bars (With Spinach) image

These are from the book Deceptively Delicious by Jessica Seinfeld. Great for a quick snack or easy breakfast.

Provided by LuckyMe

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

nonstick cooking spray
2 cups old fashioned oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup balance trans-fat free margarine, chilled
1 cup no-sugar-added blueberry spread
1/2 cup spinach, puree

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.

BLUEBERRY OAT DREAM BARS



Blueberry Oat Dream Bars image

A creamy and dreamy mix of oats, blueberries, and cream cheese.

Provided by My Hot Southern Mess

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h

Yield 9

Number Of Ingredients 12

1 cup quick-cooking oats
¾ cup light brown sugar
½ cup all-purpose flour
½ cup whole wheat flour
½ cup butter
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup fresh blueberries

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.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 48.8 g, Cholesterol 75.2 mg, Fat 20.3 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 12.3 g, Sodium 160.5 mg, Sugar 30.9 g

BLUEBERRY OATMEAL BREAKFAST BARS



Blueberry Oatmeal Breakfast Bars image

These breakfast bars are quick and easy to make. They freeze well and can be made with many combinations of fruits and nuts. Make these and freeze them for a quick breakfast on the go.

Provided by Cheryl Belanger

Categories     100+ Breakfast and Brunch Recipes

Time 1h

Yield 8

Number Of Ingredients 12

1 cup whole oats
1 cup oat flour
½ cup brown sugar
½ teaspoon salt
½ teaspoon baking soda
½ cup almond milk
2 eggs
¼ cup melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup chopped walnuts
⅓ cup shredded coconut

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.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 41.4 g, Cholesterol 61.8 mg, Fat 15.5 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 305.4 mg, Sugar 17.6 g

BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT



Blueberry Oat Squares - Starbucks Copycat image

These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.

Provided by lilsweetie

Categories     Bar Cookie

Time 1h5m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 10

2 cups quick-cooking oats
1 cup all-purpose flour
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
3 cups fresh blueberries
1/2 cup sugar
1/3 cup orange juice
4 teaspoons cornstarch

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.).

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