I usually make this when I have left over coleslaw mix. It is quick and easy. I sometimes add a couple drops of sesame oil or some sesame seeds for variation.

Reviewed On: Oct. 4, 2009

Okay, I've tried this recipe a couple times now and am now ready to add my two cents. If you have an abundance of berries, scale the recipe for 12 servings instead of 8 (this applies to the berry filling only). You will end up using 6 cups of berries for more of a deep dish fruit pie. Plus all the other ingredients will scale up as well. On top of the scaled recipe, I add an additional 2 tbsp of cornstarch to avoid the runnyness. Now, the next part is my tinkering because I am not a fan of cinnamon with blueberries. So I omit that and add about 1/2 tsp lemon zest and about 2 tsp of fresh lemon juice. Tastes so fresh! For a nice finish on top, brush egg on your top crust and sprinkle with a bit of granulated white sugar. It will make your pie look professional and the sugar adds a bit of sparkle. One final tip - bake your pie plate on a preheated baking sheet so your bottom crust will get nice and crisp instead of soggy.

Reviewed On: Aug. 8, 2009

TOAST the oats first to improve the flavour! I put 2 cups of slow cook oats in a single layer on a large baking sheet. Baked for about 15 minutes in a 350 oven. This will vary from oven to oven, so use this as a guideline only. The oats will be a light golden toasty colour. I followed the recipe as is, except I cut down brown sugar to 1/2 cup, used oat bran instead of wheat germ and added a bit more cinnamon and raisins. I like my bars on the crunchy side so I baked it for 30 minutes. I did try this recipe before, without toasting the oats and only baking for 20 minutes, but I personally found the oats too raw tasting. Toasting made it much better. Try it!!

Reviewed On: Nov. 18, 2008