Prep: 20 mins | Cook: 55mins | Additional: 1 hr | Total: 2 hrs 15 mins | Serving: 24 | Yield: 24 servings
This is the perfect treat. Packed with fresh blueberries, perfectly sweet, and unbelievably delicious. A guilt-free dessert. These fruity bars are healthier than you think!
INGREDIENTS
1 14oz can of Chickpeas, mature seeds, (garbanzo beans, Bengal gram), canned
½ cup oats, rolled, regular, dry
½ cup sugars, brown
¼ cup oil, olive, salad or cooking
2 teaspoons Vanilla extract
1 teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
¼ teaspoon Leavening agents, baking soda
¼ teaspoon salt, table
3 cups Blueberries, raw
2 tablespoons Sugars, granulated
1 tablespoon Lemon juice, raw
2 tablespoons Cornstarch
¼ cup Water, municipal
1 ½ cups oats, rolled, regular, dry
(1) cup Wheat flour, white, all-purpose, enriched, bleached
½ cup sugars, brown
¼ cup oil, olive, salad or cooking
1 teaspoon Vanilla extract
½ teaspoon Leavening agents, baking soda
HOW TO MAKE BLUEBERRY SQUARES
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a food processor, put the chickpeas, half a cup of rolled oats, half a cup of brown sugar, 1/4 cup olive oil, 2 tablespoons of vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt. Blend until you reach a dough-like consistency. Transfer this to an 8 x 11-inch baking pan and press the mixture in the bottom.
Step 3: Place inside the preheated oven and bake the crust for about 20 minutes until crisp and slightly browned.
Step 4: In a saucepan, combine the blueberries, white sugar, and lemon juice. Cook over medium-low heat for 10 to 15 minutes until the blueberries have reduced.
Step 5: In a small bowl, whisk the cornstarch and water. Then, stir this into the blueberry mixture. Continue cooking for another 2 to 3 minutes until the mixture has thickened.
Step 6: Carefully pour the blueberry mixture onto the cooked crust.
Step 7: In a large bowl, add 1 1/2 cup rolled oats, flour, half a cup of sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and half a teaspoon of baking soda. Mix until you reach a crumb consistency. Then, sprinkle this over the blueberry mixture.
Step 8: Again, place the dish inside the preheated oven and bake for about 20 minutes until the blueberry filling is bubbling and crumble topping is lightly browned.
Step 9: Remove from the oven and all to cool before cutting into squares. For any leftovers, store them in the fridge.
Nutrition Facts:
Per Serving: 145.7 calories; 0 mg cholesterol; 136 mg sodium; 2.4 g protein; 22.7 g carbohydrates
Ingredients
- 1 14oz can of Chickpeas, mature seeds, (garbanzo beans, Bengal gram), canned
- ½ cup oats, rolled, regular, dry
- ½ cup sugars, brown
- ¼ cup oil, olive, salad or cooking
- 2 teaspoons Vanilla extract
- 1 teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
- ¼ teaspoon Leavening agents, baking soda
- ¼ teaspoon salt, table
- 3 cups Blueberries, raw
- 2 tablespoons Sugars, granulated
- 1 tablespoon Lemon juice, raw
- 2 tablespoons Cornstarch
- ¼ cup Water, municipal
- 1 ½ cups oats, rolled, regular, dry
- (1) cup Wheat flour, white, all-purpose, enriched, bleached
- ½ cup sugars, brown
- ¼ cup oil, olive, salad or cooking
- 1 teaspoon Vanilla extract
- ½ teaspoon Leavening agents, baking soda
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a food processor, put the chickpeas, half a cup of rolled oats, half a cup of brown sugar, 1/4 cup olive oil, 2 tablespoons of vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt. Blend until you reach a dough-like consistency. Transfer this to an 8 x 11-inch baking pan and press the mixture in the bottom.
Step 3: Place inside the preheated oven and bake the crust for about 20 minutes until crisp and slightly browned.
Step 4: In a saucepan, combine the blueberries, white sugar, and lemon juice. Cook over medium-low heat for 10 to 15 minutes until the blueberries have reduced.
Step 5: In a small bowl, whisk the cornstarch and water. Then, stir this into the blueberry mixture. Continue cooking for another 2 to 3 minutes until the mixture has thickened.
Step 6: Carefully pour the blueberry mixture onto the cooked crust.
Step 7: In a large bowl, add 1 1/2 cup rolled oats, flour, half a cup of sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and half a teaspoon of baking soda. Mix until you reach a crumb consistency. Then, sprinkle this over the blueberry mixture.
Step 8: Again, place the dish inside the preheated oven and bake for about 20 minutes until the blueberry filling is bubbling and crumble topping is lightly browned.
Step 9: Remove from the oven and all to cool before cutting into squares. For any leftovers, store them in the fridge.
