Heart-healthy and totally yummy, these scoops of blueberry and oat love from Mairlyn Smith are great served warm or cold. They are a wee bit tart and a wee bit sweet, Mairlyn’s favourite dessert combination. You will have to serve this in small bowls or on a plate, they aren’t an eating-out-of-hand dessert.
Blueberry & oats for dessert
Ingredients:
Blueberry filling:
- 4 cups fresh local blueberries
- ¼ cup fresh lemon juice
- ¼ cup white granulated sugar
- 2 tbsp cornstarch
- 2 tbsp water
BASE
- 3 cups large oat flakes, divided
- ½ cup oat bran
- 1 cup packed brown sugar
- 1 ½ tsp ground cinnamon
- ½ cup + 1 tbsp canola oil
- 2 cups blueberry sauce
Method:
For the Blueberry Filling: In a large saucepan over high heat bring the blueberries, lemon juice, and sugar to the boil. Reduce to medium and gently boil, stirring occasionally for 10-15 minutes, or until the berries have popped. The mixture needs to thicken and be reduced by half.
In a small bowl mix together corn starch and water. Add to the hot sauce, bring back to the boil and stir until the sauce has thickened and is shiny. You should only end up with about 2 cups. If you have a lot more than that (and I’m really hoping you don’t), use it to top some yogurt but don’t add it to the squares they will become too soggy.
Pour the 2 cups into a container, cover and cool in the fridge for at least 1 hour before continuing on with the recipe.
One hour later – at least – Preheat the oven to 350°F (180°C). Line an 8-inch (2-L) metal pan with parchment paper.
For the Base: In a food processor whirl 1 cup of the large flake oats until they resemble flour, it takes about 1-2 minutes.
Add oat bran and pulse for 10 seconds.
Add brown sugar, cinnamon and oil. Pulse until it looks like wet sand.
Add the rest of the oat flakes and gently pulse until mixed together and you can still recognize the large oat flakes.
Pour half of this into the bottom of the pan and firmly pat down. Pour in the entire Blueberry Filling and spread evenly, leaving a tiny edge of bottom crust showing. Spoon the rest of the oat mixture over top, and gently even out. Lightly press down.
Bake for 40-50 minutes or until golden brown. Cool.
To serve using a large spoon and scoop out 1/16 as a serving into a small bowl or a small plate.
Nutrient breakdown for one serving (1/16 of the recipe) – 237 calories, 9 g total fat, 0.7 g sat fat, 0 trans fats, 1 mg sodium, 34 g carbs, 4.2 g fibre, 3.4 g protein
Courtesy Mairlyn Smith