- 1
- 120 mins
Ingredients
- Nonstick Cooking Spray
- 2-1/2 cups Quick Cooking Oats
- 1 Quart plus 3/4 cup Greek Yogurt; vanilla; fat free; divided
- 1 cup Sugar; divided
- 1 Egg
- 2 tablespoons Cornstarch
- 4 cups Blueberries; fresh or frozen; divided
- Flour; as needed
Preparation
Step 1
1
Heat oven to 350°F.
2
Nonstick Cooking Spray
Coat a 9 x 9 x 2-in. pan with nonstick cooking spray
3
2-1/2 cups Quick Cooking Oats
3/4 cup Greek Yogurt
1/2 cup Sugar
In a bowl, mix Oats, 3/4 cup Yogurt & 1/2 Sugar.
4
Press out Oat Mixture evenly in bottom of pan.
5
Nonstick Cooking Spray
Lightly spray top of Oats nonstick cooking spray.
6
Bake for 10 minutes or until lightly browned; remove from oven and cool.
7
1 Egg
2 tablespoons Cornstarch
In a large bowl, whisk Egg and Cornstarch.
8
1 Quart Greek Yogurt
1/2 cup Sugar
Add 1 quart Yogurt and 1/2 cup Sugar; stir until blended.
9
1 3/4 cups Blueberries
Flour; as needed
If using frozen Blueberries, toss 1 3/4 cups in Flour until lightly coated; discard excess Flour.
10
Gently fold 1 3/4 cup Berries into batter; pour evenly over crust.
11
Bake for 1 hour or until toothpick inserted into the center comes out clean.
12
Cool at room temperature 30 minutes, refrigerate for at least 2 hours before cutting.
13
Cut into 8 pieces.
14
1/4 cup Blueberries
Garnish each piece with 1/4 cup Blueberries.