All About Oats

Blueberry Oat Crumb Bars f f FILLING:

Overnight Oats f

Ingredients: CRUST AND TOPPING: 2 cups Bob’s Red Mill Organic or

Ingredients:

3 cups Bob’s Red Mill Old Fashioned Rolled Oats ( Scottish Oatmeal works too!) 3 cups Milk

4 cups Blueberries fresh or frozen (about 28 oz) 2 Tbsp Bob’s Red Mill Organic Coconut Sugar

Regular Whole Wheat Pastry Flour 1 cup Bob’s Red Mill Organic Rolled Oats 1 cup Bob’s Red Mill Organic Coconut Sugar 1 / 2 tsp Salt

1 cup plain Yogurt 3 Tbsp Maple Syrup 1 tsp Vanilla 1 / 2 tsp Salt

1 Tbsp Cornstarch 1 tsp Lemon Zest

1 / 2 tsp Ground Cinnamon 1 cup Butter cold, cubed 1 / 2 cup Sliced Almonds

Directions: Place all your ingredients together in a bowl or plastic food storage container and stir completely to ensure there are no clumps or dry oats. Refrigerate overnight and eat chilled or warm. Makes 12 servings.

Directions: Preheat oven to 375°F. Line a 9 x 13-inch pan with parchment paper. CRUST: Mix whole wheat pastry flour, rolled oats, sugar, salt and cinnamon in a large bowl. Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form. Reserve 2 cups of this mixture. Press the remaining oat mixture into the bottom of prepared pan. Set aside. FILLING: Combine the blueberries, sugar, cornstarch and lemon peel and pour over the crust. TOPPING: Add sliced almonds to the reserved oat mixture and mix well. Sprinkle evenly over blueberries. Bake until the topping is golden brown and the blueberries have begun to bubble, about 40 minutes. Let cool completely, then cut into bars. Makes 18–24 bars.

DELICIOUS ADD-INS: Diced apples, blueberries, raspberries, chopped nuts, chia seeds, flax meal, almond butter.

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