Blueberry Squares

A homemade blueberry sauce is sandwiched between layers of rolled oats and brown sugar. Chickpeas are a secret ingredient in one of the layers!

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 146 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 3 cups blueberries
• 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 0.5 teaspoon baking soda
• 0.5 cup rolled oats
• 0.25 teaspoon salt
• 0.25 cup olive oil
• 0.25 teaspoon baking soda
• 0.5 cup brown sugar
• 0.25 cup cold water
• 1.5 cups rolled oats

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.

Step 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.

Step 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.

Step 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.