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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 9 |
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âI found this quick dessert in a cookbook for children,â writes Faye Mayberry of St. David, Arizona. âI lightened it and increased the amount of oats for more fiber. My family couldnât even tell that I had changed the recipe!â Ingredients:
1-1/2 cups quick-cooking oats |
1 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/4 teaspoon salt |
1/2 cup butter, melted |
1/2 cup seedless raspberry preserves, warmed |
2 cups fresh blueberries |
Directions:
1. In a small bowl, combine the oats, flour, brown sugar and salt. Stir in butter until blended.
2. Press 1-1/2 cups of oat mixture into an 8-in. square baking dish coated with cooking spray. Carefully spread preserves over crust; sprinkle with blueberries. Top with remaining oat mixture.
3. Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 9 servings.
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