every once in a while, something comes out of my kitchen that is
these bars are exactly that.
i don’t eat a lot of what i make-
otherwise at the rate i bake and cook i would have a serious weight problem.
so when i say that i wanted to eat the entire pan of these in one sitting, it means something
we went blueberry picking at Santa Barbara Blueberries earlier this month.
it was a beautiful day in the fields to leisurely test the produce while we picked. we got home with a record breaking mountain of berries.
i like to wash and dry the berries on the day they were picked then portion & freeze the majority of them into ziploc baggies- 1 cup in each to make things easier for Future-Jen.
on this particular picking day i also pulled up a blueberry recipe on my pinterest breakfast board that i had pinned because it calls for 3 cups of fresh berries in a 13×9 pan. yum.
in the thrill of trying a new recipe, i made a last minute addition of the slivered almonds and almond extract that was a calculated gamble that ended up taking these oat bars to a whole other dimension.
3 things i learned when making these oat bars:
- thoroughly combine the oat mix with the butter.
- it is a great arm work out
- with the oats and everything all together, the stand mixer isn’t really an option
- cool the bars completely before removing from the pan and cutting
- it kinda jiggled when it first came out of the oven but completely firmed up overnight on the counter (or after an hour on the counter and an hour in the fridge if you’re in a rush)
these are so crumbly and ooey gooey that the only way i could think to store them (and not have it become one big mess in a container) was individually wrapped in saran wrap.
and then they seem so much more special don’t they?
one year ago: oven bacon
- 2¼ C old fashioned oats
- 2¼ C all purpose flour
- 1½ C brown sugar, packed
- 1½ tsp baking soda
- ½ tsp salt
- ½ cup slivered almonds
- 1 C unsalted butter, melted and slightly cooled
- 1½- 2 tsp almond extract
- 3 C fresh or frozen blueberries (thaw and pat dry frozen berries)
- ¼ C sugar
- 1 Tbl. corn starch
- preheat oven to 350 degrees
- spray a 9x13 pan and partially line with parchment paper with overhang to create handles for pulling it all out of the pan later
- in large mixing bowl, combine oats, flour, brown sugar, baking soda, salt and almonds.
- melt butter and cool slightly then stir in the almond extract
- add butter/almond extract to oat/flour mixing bowl and combine everything thoroughly- eliminating any clumps of brown sugar. a stiff wooden spoon or your hands may be best.
- reserve 2 - 2½ cups of mix for topping. press the remaining mix evenly and firmly into the bottom of the prepared pan
- in separate bowl, combine berries with sugar and corn starch then spread evenly in the pan on top of the bottom layer
- crumble the remaining mix evenly over the top over the berries.
- bake for 20-25 minutes and remove from oven and cool completely before cutting and wrapping individual bars in saran wrap and storing bars in an air tight container at room temperature for up to 4 days.