Blueberry Oatmeal Squares

Blueberry Oatmeal Squares

Photo by Krista P.

  • Prep Time


  • Total Time


  • Servings



  • 2-½

    cup (625 mL) rolled oats, (not instant)

  • 1-¼

    cup (300 mL) all-purpose flour

  • 1

    tbsp (15 mL) grated orange rind

  • ¼

    tsp tsp (1 mL) salt

  • 1

    cup (250 mL) cold butter, cubed

  • ¾

    cup (175 mL) packed brown sugar

  • Filling:

  • 3

    cup (750 mL) fresh blueberries

  • ½

    cup (125 mL) granulated sugar

  • cup (75 mL) orange juice

  • 4

    tsp (18 mL) cornstarch


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.)


Facebook Conversations