Blueberry and Oat Crumble Bars
A sweet and tangy blueberrry layer sandwiched between a chewy sweet pastry layer and a crumbly oat topping. This recipe yields a healthy and delicious dessert without all the fat and calories you would find in a typical blueberry bar.
Ingredients
Blueberry Filling
- 2 cups Frozen blueberries defrosted
- 2 teaspoon Corn starch
- 1 tablespoon Lemon juice
- ¼ cup Splenda (or any white granulated sugar/sweetener)
Bottom Layer and Top Crumble
- 1 ¼ cup Flour
- ½ cup Splenda (or any white granulated sugar/sweetener)
- ¼ teaspoon Baking powder
- ½ cup Plain greek yogurt
- 1 large Egg
- 1 tablespoon Brown sugar
- ½ cup Quick oats
Instructions
- Preheat oven to 375 F and grease an 8x8 square baking dish. Line with parchement paper making a 3 inch overhang.
For the Bottom Layer
- In a medium sized bowl add the sweetener and then sift in the flour and baking powder. Mix together with a fork.
- Cut in the greek yogurt and egg using your fork until the mixture looks crumbly. Separate ¾ of mixture into the greased/lined baking dish and pack into an even layer with your hands. Set remaining ¼ mixture aside.
For the Blueberry Filling
- In a medium bowl add the blueberries, corn starch, lemon juice and sugar then mix well. Pour into even layer over the bottom layer in the baking dish.
For Oat Crumble
- Return to the remaining crumbly mixture and add in the brown sugar and oats. Mix everything together again using a fork. Mixture should remain relatively crumbly. Crumble liberally over the blueberry layer using your hands.
- Bake in preheated oven for 45 minutes. Remove from oven and let cool completely in fridge (approx 2-3 hours) before cutting and serving. Use the 3 inch overhang to remove the bars from the baking dish and then cut.
Notes
You can use regular granulated sugar in place of the Splenda; however, this will significantly increase the calories in the bars.