Blueberry Squares

Blueberry Squares

Janet

"A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!"
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Ingredients

2 h 15 m servings 146 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
  3. Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
  4. Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
  5. Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
  6. Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 17 Ratings

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Most helpful positive review

I loved the idea of using garbanzo beans in these bars! I ended up not having as many berries as I thought I had, so used apples and pears to have enough fruit. The flavor is delicious! Than...

Most helpful critical review

Original post of 5 stars: I tried these for the first time today and was pleased with the results! Because I don't own a food processor, I used my KitchenAid mixer to make the bottom layer and...

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I loved the idea of using garbanzo beans in these bars! I ended up not having as many berries as I thought I had, so used apples and pears to have enough fruit. The flavor is delicious! Than...

Original post of 5 stars: I tried these for the first time today and was pleased with the results! Because I don't own a food processor, I used my KitchenAid mixer to make the bottom layer and...

For being a vegan dessert, this recipe was nearly as good as the buttery fruit bars. Only real change I made was using Mazola corn oil, mostly, as I only had about 2 Tblsp left of olive oil. I l...

The taste for a vegan dessert was great! A couple of adjustments I'd make next time: I'd use a 9x13 pan, and I'd add water or vegan spread like Earth Balance or something. I used fresh raspberri...

Very very good.

Really great dessert without too much guilt! I added 1/2 tsp. cinnamon & 1/4 tsp. nutmeg to both the crust and the topping. Gave it the added flavor other reviewers indicated it needed. I agree ...

Surprisingly good! Served w/ a dallop of honey greek yogurt, a great snack for kids (or who are we kidding, a treat). Full of protein, fiber, vitamins.

Very tasty! A bit sweet though, so I'll add less sugar. And the topping volume was too much compared to the blueberry and crust. Will definitely make it again.

I too found the bottom crust very wet so I added more oats and a bit more brown sugar. I agree that the topping amount is much more than needed (you could cut it in half.) I doubt I will make t...

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