Blueberry Maple Oat Squares
by RecipeFiler
About this recipe
Soft oat base and crumble top sandwich a layer of sticky blueberry filling sweetened with maple syrup. Perfect for packed lunches, afternoon snacks or a sweet breakfast on the go.
Prep
15m
Cook
30m
Serves
Rating
—
Total time · 45m
Ingredients
Kitchen HelpShopping list
200 g rolled oats
120 g plain flour
120 g butter — melted
80 ml maple syrup
250 g blueberries — fresh or frozen
1 tbsp lemon juice
1 tbsp cornflour
Tools
- · 20 cm square tin
- · Baking parchment
- · Saucepan
- · Mixing bowl
- · Spoon
Instructions
Step by step
- 1
Preheat your oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20 cm square tin.
- 2
In a saucepan, heat the blueberries, 2 tbsp maple syrup, lemon juice and cornflour over medium heat. Simmer for 5– until thick and jammy. Set aside to cool.
- 3
In a bowl, mix the oats, flour, melted butter and remaining maple syrup until evenly combined.
- 4
Press two-thirds of the oat mixture into the base of the tin.
- 5
Spread the cooled blueberry mixture evenly over the base.
- 6
Crumble the remaining oat mixture over the top.
- 7
Bake for 25– until golden. Cool completely in the tin before slicing.
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