frozen berry oat bars

Need to make them gluten-free? Preheat the oven to 350 degrees. Foodie Pro & The Genesis Framework, « Quick & Easy Homemade Mojito Vinaigrette Dressing. Recipe by: Charlie Farrant | Student Dietitian and Running Blogger. I used frozen berries and doubled the amount of corn starch as someone had recommended on one of the comments below. If you’re like us and you want to squirrel away a few of these Berry Oat Crumble Bars for another day (read: don’t want to eat the entire pan in one day) they can be frozen once completely cool. Designed for the home baker, Pastry Affair  features recipes covering everything from cake and cookies to Sunday brunch. Topped with vanilla ice cream is always a win! Set aside. Use the remaining oat mixture and crumble on top of the wild blueberry sauce layer; Bake for 20-25 minutes; Serve warm with a bowl of coconut ice cream or top with coconut cool whip or chill in the fridge overnight for easy-to-serve wild blueberry oat bars. Remove the stones from the dates, then place in a bowl, cover with boiling water and leave to soak for 10 minutes. If using frozen berries, only use 1 tablespoon of lemon juice instead of 2. In a medium mixing bowl, stir together the frozen berries, sugar, and cornstarch. Allow to cool in the pan before slicing. The cook time may be a 5-10 minutes longer. Makes 18 bars. Store leftover bars in the fridge for up to 1 week. Bake for 40-45 minutes, or until lightly browned. This makes for much less of a mess! If mixture seems overly wet, add flour a tablespoon at a time, but no more than a few tablespoons. Preheat the oven to 170c / 340f. During winter months, I prefer to use frozen fruit in my baking because it provides consistent quality while maintaining a bright flavor. Other brands can be used, but results may vary.) In a small bowl, stir together oats, flour, maple syrup (if using), salt, applesauce, and melted butter. Spread the berry mixture evenly over the peanut butter layer. Melt the coconut oil, honey and nut butter in a large saucepan over a medium … Fresh or frozen berries can be used, as well as any type of berry you’d like if you’re not so indecisive like me. Press remaining oat mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Just slice into bars and place on a baking sheet or plate lined with parchment paper and freeze until solid. For easier and cleaner cut bars, refrigerate these berry oat bars for several hours before cutting. For the oatmeal base, beat together the butter and brown sugar until uniform in a large mixing bowl. Bake for 40-45 minutes, or until lightly browned. There may be a few rough edges, imprecise cuts, and crumbs sprinkled around the table, but that is what makes it feel like home. Cool completely before cutting into bars and store in an airtight container in the refrigerator. Crumble the remaining batter on top. Cut the bars … Line an 8×8 square baking pan with parchment paper or cooking spray, and set aside. Thank you for supporting Pastry Affair & my wonderful sponsors! Butter the bottom and sides of a 9 x 13-inch baking dish. With one semester coming to an end and the second semester beginning, the workload feels like it doubles, and my intentions for the new year are put to an honest test. Crumble the remaining batter on top. Nutritious breakfast on the go. Remove a heaping 1/2 cup of the oat mixture and reserve it for the top. Bake for 30-35 minutes or until bars are cooked through and hold their shape. Do not thaw the berries if using frozen, and add an extra teaspoon of sugar if using fresh. Next, place the blueberries on top of the oat mixture in the pan. Preheat oven to 350 degrees F (180 degrees C). Allow the bars to cool completely before cutting. Add vanilla and coconut oil, and stir until crumbly. Don’t forget the cornstarch – otherwise, the berry layer can be too juicy. Using greased hands, press 2/3 of the batter into the bottom of the prepared pan. One Year Ago: Baked Lemon Poppyseed DoughnutsTwo Years Ago: Cacao Hot Chocolate Three Years Ago: Cranberry Orange Muffins & Pear Vanilla SorbetFourYears Ago: Double Chocolate Brownies & Pear Chocolate SconesFive Years Ago:  Rosemary Sandwich Bread, Cranberry Flax Muffins, Chocolate Ginger Cookies, & Vanilla MarshmallowsSix Years Ago: Cinnamon Sugar Cake, Vanilla Bean Pudding, Soft Chocolate Chip Cookies, & Dark Chocolate OatmealSeven Years Ago: Chocolate Marbled Banana Bread, Cranberry Wine Spritzer, & Quick Chocolate Cake, Oatmeal Bars6 tablespoons (100 grams) butter, room temperature1/2 cup (100 grams) brown sugar, packed1 large egg1/4 cup (85 grams) honey1 teaspoon vanilla extract1 1/2 cups (150 grams) old-fashioned oats1/2 cup (60 grams) all-purpose flour1/2 cup (60 grams) whole wheat flour1/2 teaspoon ground ginger1/2 teaspoon baking soda1/2 teaspoon salt, Mixed Berry Filling2 1/2 cups (12 ounces or 340 grams) Dole Frozen Mixed Berries1/4 cup (50 grams) granulated sugar2 tablespoons cornstarch. Click here for instructions on how to enable JavaScript in your browser. These blueberry oatmeal crumble bars are bursting with juicy blueberries and filled with crunchy oatmeal crumble. In a separate bowl, combine remaining ingredients. If you want a thicker bar, you can make these in a loaf pan instead. The batter will be slightly sticky. For gluten free bars, use gluten free oats and … After these bars finished baking, I cut them into 2-inch squares and wrapped them up individually to toss into my lunchbox for an afternoon pick-me-up. Keep some edges longer to make it easier for you to lift up the bars once they’re set. Think you don’t have time for breakfast? Enjoy cold or reheat in a toaster oven. Allow to cool slightly in pan before serving. You can also make these with different types of berries like blueberries, raspberries, or blackberries. Then, crumble and spread the reserved oatmeal mixture over the berry layer for the oatmeal topping. As always, all thoughts and opinions are my own. Eat chilled or warm them up before serving. They can be made with fresh or frozen blueberries, and the oatmeal mixture doubles as the base and crumble topping. These berry crumble bars are amazing!! Spread the berry mixture evenly over the top of the oatmeal bars. Remove from oven and allow to cool completely (about 2 hours) before cutting into 9 squares. More Blueberry Recipes: Blueberry Pie Bars — Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries. Your email address will not be published. Stir in the oats, flours, ground ginger, baking soda, and salt. With flavor and convenience in mind, I have partnered with Dole Sunshine to #SharetheSunshine by bringing you a recipe for mixed berry oatmeal bars that will add a bright spot to your busy weekdays. Recipe Notes: If you are using a flax egg, you will need: 1 Tbsp Flax seed ground up in a blender or 1 Tbsp flax meal (pre-ground) 2 1/2 Tbsp WARM water; Mix the flax meal and warm water together and let stand for 10 mins until goopy like an egg. Cool slightly on wire rack. Pour the butter into the oat mixture and stir until everything is evenly mixed. Use your leftover pulp in these Berry Oat Bars! Delicious for dessert with a scoop of ice cream – you’ll also love the leftovers for an extra special breakfast. Line a 22cm square brownie tin with baking paper. Instructions. For these mixed berry oatmeal bars, I used a variety of strawberries, blueberries, raspberries, and blackberries, but you could customize the bars to the berries of your choosing. Ingredients Crust and Crumble on top 1 ½ cups gluten-free flour (Bob’s Red Mill 1 to 1 gluten free baking flour was used for this recipe. In the oven, the berries bubble down into a sweet, fruity filling. You can receive a $1 off coupon for Welch’s Frozen Fruits from October 1 st to November 30 th here! If there’s a lot of juice in the bottom of your bowl after tossing the filling ingredients together, don’t add all of the juice to your bars… Frozen berries are spread throughout the middle, which bubble into a sweet filling in the oven. When I finally do get home for the evening, I sink into the couch and settle in for a night in front of the television. Finish by sprinkling the remaining ¼ of oat mixture on top and bake for 35 minutes or until golden. Pre-heat the oven to 160°C. YES!!! Evenly distribute berry mixture over the crust, smoothing it lightly with a spatula. Golden brown crust, filled with juicy, sweet mixed berries and topped with oat crumble. They have a buttery, soft oat shortbread base smothered in a sweet berry jam then topped with a crunchy oat and walnut crumble. Little lemon zest. If not strictly vegan, you can use melted butter in place of coconut oil. Frozen Yogurt-Oat Bars? Simply swap out the flour for a gluten-free alternative, and use certified gluten-free oats. Preheat the oven to 375. Pour over prepared crust, and top with remaining crumble mixture. The oatmeal crust bakes up soft and chewy, which provides a texture reminiscent of cereal bars. Tip: Since oven temperatures vary, check your oatmeal bars the last few minutes of cooking to make sure they don’t overcook. Honestly, perfect for any time of year. I used an 8in x 8in dish. Once the oat mixture and berries are slightly cooled, spread berry compote over oats and top with remaining oat mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form. Mixed Berry Oatmeal Bars are simple to make and bring out a bright fruit flavor. Cut in the butter using a box grater and then use your fingers to combine everything into coarse crumbs (some pieces will be larger and some will be very fine; just do your best to incorporate the butter and the largest pieces should be pea-sized). Berry Layer – In a separate medium bowl, add all filling ingredients and toss to combine. Melt the butter in the microwave in a small dish. Heat oven to 350°F. Slightly grease a pan and line with parchment paper. In a medium mixing bowl, stir together the frozen berries, sugar, and cornstarch. Bake for 40 - 45 minutes. These bars would pair just right with your sunny picnic meal or outdoor summer BBQ. These frozen yogurt-oat bars … In a large bowl, whisk together oats, flour, cinnamon, brown sugar, baking powder, and salt. Remove from the oven, cool and then cut into 6 bars and enjoy. Preheat the oven to 180c and line a baking dish with parchment paper. In a medium bowl, stir together the oats, oat flour, coconut sugar, cinnamon and salt. You can also use white whole wheat flour or regular white flour as well. Evenly sprinkle the reserved heaping 3/4 cup crust mixture. The bars bake up chewy on the edges and stay soft in the middle, making for a quick and delicious snack on a busy weekday. However, I think I used a little too much of the lemon juice ( I actually used concentrated lemon juice as getting fresh, good quality lemons in my area is a bit hard at this time of the year). In a bowl, combine flour, quick oats, Splenda, baking powder and salt. Instructions: Preheat oven to 350F (180C). Many of the larger berries partially hold their shape, delivering pockets of bright flavor throughout. Spread the thawed berries over the oat mixture and pour any juice over the top. Berry Filling. Finally, let cool completely before taking out of the pan. Instructions. As my personal history has shown, when hunger strikes during these busy times I tend to choose the easiest (and often the least healthy) option—takeout and candy bars, anyone? It turns out the tension and stress of high school finals week can be hard to shake off—even for a teacher. For the mixed berry filling, cut down any large frozen berries to keep the fruit about the same size. If you continue to use this site we will assume that you are happy with it. Instructions. Press the oat … 3 ratings. Makes for a delightful quick breakfast or snack! The next couple weeks may be busy for me, but I'm ready for the challenge. Set aside. Line a baking dish with greaseproof paper. These frozen Yogurt bars are what summer is made of and I am in! sprinkle the rest of the oats over the berries and bake for 25-30 minutes. Reserve 1 cup oat mixture for topping. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their frozen & preserved fruits. Pastry Affair  takes a rustic, honest approach to food. Add the berries to a saucepan along with 2 tbsp of water and cook for a few minutes to break the berries down. If your house is anything like mine, these won’t last long! Eat the bars within 3 months or so. Share your favorite recipe prepared with Welch’s Frozen Fruits! This post is sponsored through a partnership with Dole Sunshine. As an added bonus, using frozen fruit avoids the process of sorting, washing, and slicing that comes with fresh fruit, which is a real timesaver when you have a busy schedule. Using your hands or a spatula, press down on the oats. We use cookies to ensure that we give you the best experience on our website. Roughly arrange the frozen berries over the mixture and sprinkle with the vanilla bean powder. These Almond Butter Oat Cups are another freezer-friendly recipe you’ll want to make! Well, then, say hello to this easy-to-make, healthy, hearty, mouthwatering, and yummy cooling treat.. For the mixed berry filling, cut down any large frozen berries to keep the fruit about the same size. Think again. 300g berries (fresh is always better) 1 tbsp sugar . ; Blueberry Crisp — The sweet juicy blueberries contrasted with the crispy and crumbly oat … Line the bottom with unbleached parchment paper (to help remove the bars.) They will be fine after that but for quality, I recommend enjoying these bars sooner than later. Let cool for 5-10 minutes in pan before cutting into squares. These bars are a delicious combination of a berry crumble and shortbread. Bake 13 to 15 minutes or until light golden brown. It is a space where you will find a generous amount of butter and sugar, photography, and a whole lot of life. Crumble reserved cup of the oat mixture over blueberries and place in the oven for 45 minutes. An oatmeal crust—made from oats, honey, and brown sugar—forms the base of the bars. As a teacher, January is a busy month. Press 2/3 of mixture into bottom of prepared baking pan. Photographer, writer, and baker of all things sweet. For this reason, I have learned to prep a few dinners and snacks in advance. Spread the berry mixture evenly over the top of the oatmeal bars. Only 105 calories and less than 2g of fat per bar! Lightly grease an 8 x 8-inch pan. Bake in preheated oven for 30-40 minutes, or until fruit is bubbly and topping is browned. Soft, buttery baked oatmeal with blueberry bites and sweet vanilla icing. To reheat: Place in a conventional or toaster oven at 350 F for 15 minutes or until the center is warm. Using your hands press 2/3 of the mixture into the bottom of your pan until it's even and relatively flat. Beat in the egg, honey, and vanilla, mixing until blended. In large bowl, combine oats, 1-1/4 cups flour, sugar and margarine; mix until crumbly. In a large bowl whisk together the flour, quick oats, sugar, and baking soda. Oat berry breakfast bars. Let cool until room temperature and then refrigerate until completely cooled before slicing into bars. To make the berry mixture, mix all of the ingredients in a bowl, so that the berries are evenly coated in the sugar, lemon juice, and corn starch. How to Freeze Berry Oat Crumble Bars.

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