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Ingredients
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1 ½ cups all-purpose flour
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1 ½ cups quick cooking oats
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1 ½ cups white sugar, divided
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½ teaspoon ground cinnamon
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½ teaspoon baking soda
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¾ cup butter, cold and cubed
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2 cups blueberries
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2 tablespoons cornstarch
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2 tablespoons lemon juice
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
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Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs; reserve about 2 cups for topping. Press remaining oat mixture into the prepared baking dish to form a crust.
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Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread over crust and sprinkle with reserved oat mixture.
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Bake in the preheated oven until topping is just browned, about 25 minutes. Cool completely before cutting into 24 bars.
Nutrition Facts (per serving)
157 | Calories |
6g | Fat |
24g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 157 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 15mg | 5% |
Sodium 68mg | 3% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 14g | |
Protein 2g | 3% |
Vitamin C 2mg | 2% |
Calcium 7mg | 1% |
Iron 1mg | 3% |
Potassium 40mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.