Happy New Year!
I hope you had a wonderful holiday season! It truly is my favorite time of the year… Today we took the lights down and tucked away the Christmas ornaments, and I must say, our home is looking a little dreary.
I thought that I’d kick off 2013 in an unrefined way… with blueberry oat squares. Not only easy to make, these babies are packed with the goodness of rolled oats, whole wheat, coconut, and (of course) fruit. Then, not wanting to ruin a good, healthy thing, I sweetened them with coconut sugar… Not familiar with coconut sugar? It’s an unrefined, granulated sweetener, made from the sap from coconut buds. I understand that it is nutritious and has a low glycemic index. It also tastes delicious!
What’s the first thing you baked (or plan to bake) this year?
Blueberry Oat Squares
1 cup Rolled Oats
3/4 cup Whole Wheat Flour
2/3 cup Coconut Sugar, lightly packed
1/4 cup Shredded Coconut (unsweetened)
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 cup Coconut Oil (in a soft solid state)
1 cup Applesauce (unsweetened)
1 cup Blueberries (I used frozen)
1 tsp Vanilla Extract
1/8 tsp Ground Ginger
Preheat oven to 350°F.
Stir together the applesauce, blueberries, vanilla, and ginger. Set aside.
Stir together the oats, flour, coconut sugar, shredded coconut, baking soda, and salt.
Add the coconut oil and oat mixture to the bowl of a food processor, and pulse until the mixture resembles coarse crumbs… Alternatively, you could cut the oil in using a pastry blender or fork, in which case I would use quick oats (not instant!).
Set aside half a cup of the crumb mixture. Firmly press the rest into an ungreased 8×8-inch pan.
Spread the fruit mixture over the base of the squares, then sprinkle with the remaining crumb mixture.
Bake for 35 minutes until the top is golden.
Cool in pan, on rack. When completely cool, place in refrigerator for an hour to set (I find this makes cutting the squares easier).
Cut into squares and remove from pan.
Store in refrigerator.
Makes 9 – 12 squares (at least that’s what I get).