For a summer treat: Blueberry Oat Bars
Discover the best recipe
2 cups certified gluten-free rolled oats
2/3 cups certified gluten-free oat flour
1/2 cup King Arthur gluten-free flour
1 cup brown sugar
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup unsalted butter, room temperature
1 1/2 cups blueberries
1/2 cup cane sugar
1 tbsp freshly squeezed lemon juice
1 tbsp cornstarch
1 tbsp water
Preheat the oven to 325 degrees. Spray and 9’x13′ baking pan with canola oil spray.
In a mixer, combine oats, flours, brown sugar, salt, baking soda, and butter. Divide the oat mixture in half. Press half the mixture into the bottom of the prepared pan.
Over medium-high heat, combine blueberries, sugar, and lemon juice in a medium saucepan. Bring to a boil.
Whisk together cornstarch and water in a small bowl to form a slurry. Add to boiling blueberry mixture. Continue cooking until thickened.
Bake for 25 minutes. Allow bars to cool. Cut into 24 squares.
You asked we listened. By popular demand, we’re sharing the recipe for Canyon Ranch’s famed blueberry oat bars—a fiber and antioxidant-rich treat, best enjoyed in the morning or as a healthy dessert substitute for a berry crumble. Bon appétit!