Popular Recipes: Blueberry Squares

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Blueberry Squares

"A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!"

Ingredients :

• 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/4 cup olive oil
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups blueberries
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Instructions :

Prep : 20M	Cook : 24M	Ready in : 2H15M

• Preheat oven to 350 degrees F (175 degrees C).
• Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
• Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
• Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
• Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
• Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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