Starbucks Copycat Oat Bars Gluten Free Recipes

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GLUTEN-FREE OAT FUDGE BARS (STARBUCKS COPYCAT)



Gluten-Free Oat Fudge Bars (Starbucks Copycat) image

Make and share this Gluten-Free Oat Fudge Bars (Starbucks Copycat) recipe from Food.com.

Provided by katii

Categories     Bar Cookie

Time 40m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 14

1 1/2 cups brown sugar
3/4 cup butter
2 eggs
1/2 teaspoon vanilla
1 cup sweet rice flour
1/2 cup potato starch
1/2 cup light stoneground buckwheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups certified gluten-free oats (pulsed in a blender for a few seconds)
1 cup sweetened condensed milk
2 cups chocolate chips
1/2 cup butter
1 teaspoon vanilla

Steps:

  • For base/topping, cream butter, sugar, eggs, and vanilla.
  • Mix flour, soda, cinnamon, and oats and add slowly to creamed mixture.
  • Spread 2/3 of this into 9x13 pan (it will be a bit thin).
  • For fudge filling, melt remaining ingredients in a saucepan and pour over dough in pan.
  • Shape the remaining dough into circles and press them into the fudge.
  • Bake at 350° for 25 minutes, or until topping is lightly browned.
  • Let cool quite a bit before cutting into bars, as it will result in a delicious gooey mess!
  • Enjoy!

Nutrition Facts : Calories 197.3, Fat 10.3, SaturatedFat 6.3, Cholesterol 31.6, Sodium 101.1, Carbohydrate 26.1, Fiber 1, Sugar 18.7, Protein 2.1

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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