I haven’t baked since I came to Seattle (besides a batch of brownies made from the box, which don’t count), so I have had a serious itch to bake. Every night this week I would come home from work with intentions to bake but by the time I got to it, I was too exhausted to even think about making something. Finally on Thursday night I set out a plan to make some treats to bring into the clinic for my new co-workers/clinical instructors (I have to suck up somehow, right?).
Since my kitchen isn’t completely stocked for baking yet, I had to work with what I had which was butter, flour, sugar, brown sugar, chocolate chips, white chocolate chips, oats, and frozen blueberries. I decided to go with the blueberry idea and these bars are what I ended up with. The original recipe didn’t have white chocolate, but I thought the creamy white chocolate would go well with the tart blueberries.
The flavors were spot-on together, and the bars turned out super tasty. The crumb mixture to blueberry filling ratio was perfect, as neither were overpowering and they complemented each other well. You know the type of dessert that you are really sad when it’s all gone? This is that type of dessert. I can’t get enough of them…which is dangerous when I don’t have my human garbage disposal boyfriend here to finish them off. At least I know I got my daily dose of antioxidants today.
Blueberry and White Chocolate Oat Bars
adapted from Cookie Madness
1 1/2 cup old fashioned oats
1/2 cup all purpose flour
1/2 cup light brown sugar, packed
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp butter, melted
1 3/4 cup frozen blueberries
3 tbsp white sugar
2 tsp cornstarch (I used flour because I don’t have cornstarch and it worked just fine)
3 tsp lemon juice
1/2 cup white chocolate chips
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Line 8×8″ baking pan with foil or parchment paper, and spray with baking spray.
In medium bowl, combine oats, flour, baking soda, salt, and cinnamon. Mix to combine. Add melted butter and stir until well combined. Reserve 1/2 cup of crumb mixture, and press the rest into the bottom of the prepared pan. Bake for 10 minutes.
To make the filling, combine the blueberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Cook, stirring often, until the mixture begins to thicken, about 5-7 minutes. Remove from heat and pour over the baked crust.
To the reserved crumb mixture, add the white chocolate chips and stir to combine. Sprinkle mixture over the blueberry filling, followed by the walnuts if you are using them. Bake 30 minutes, until the top is browned and the filling is bubbling.
Let cool completely. The recipe source recommends chilling them in the refrigerator for one hour after they are completely cooled before cutting them, but I did not do this step. To cut the bars, peel the foil off first, then cut into 12 bars.