- Portion size 24 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Filling:
Method
Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.In large bowl, whisk together oats, flour, sugar, orange rind and salt ; with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper–lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.
Bake in centre of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Nutritional facts Per square: about
- Sodium 84 mg
- Protein 2 g
- Calories 193.0
- Total fat 8 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 28 g
%RDI
- Iron 7.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 5.0
