Blueberries pack a great hit of Vitamin C and are a great ingredient to pack
into a snack for children. They are naturally sweet, glorious colors and add
some filling fiber into their diets.
Serving Size: 9
Cooking Time: 45-55 minutes
Ingredients:
- 3 cups of blueberries, fresh or frozen
- 1/2 cup of white sugar
- 3 tablespoons lemon juice
- 3 tablespoons water
- 4 teaspoons cornstarch
- 1 teaspoon cinnamon
- 2 cups of rolled oats
- 1 cup of light brown sugar
- 1/2 teaspoon baking soda
- 3/4 cup of butter, softened
Instructions:
Preheat your oven (375 degrees F) and line a 9” square baking tin.
Heat the blueberries, lemon juice, water, and sugar in a saucepan. Heat until
it reaches a boil and cook for 10 minutes until the blueberries are syrupy
and broken down slightly. Stir in the cornstarch and cook for a further few
minutes to thicken. Allow to cool completely.
In a bowl, mix all the other ingredients. Pat half of the mix into the bottom
of the baking tin and press down firmly. Pour the cooled blueberry mixture
on top. Finish off by sprinkling the remaining oat mix and pressing down a
little.
Bake for 30-40 minutes until crisp and golden.
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