January 9, 2011
Blueberry Cream Cheese Oat Bars
I’ve been meaning to tell you about these delicious Blueberry Cream Cheese Oat Bars I made for New Year’s Eve (Yes, we had quite the spread here—I had also made three kinds of soup, Spinach Artichoke Dip , Homemade Soft Pretzel Bites , some other cookies and….
2 min read
I’ve been meaning to tell you about these delicious Blueberry Cream Cheese Oat Bars I made for New Year’s Eve (Yes, we had quite the spread here—I had also made three kinds of soup, Spinach Artichoke Dip, Homemade Soft Pretzel Bites, some other cookies and….well, let’s just say no one starved!). Possibly my favorite treat of the night were these oat bars.
I took the recipe, which I have posted before, for Blueberry Oat Bars from Anna’s blog, Cookie Madness, and I added a cream cheese layer. These tasted great and were fun to use blueberries in the wintertime with my big freezer stash from this summer.
Blueberry Cream Cheese Oat Bars, by Katrina, Baking and Boys!, adapted from Cookie Madness
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup dark or light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, melted
1/4 cup chopped walnuts or pecans
Blueberry Filling:
1 2/3 cup frozen blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
Cream Cheese Filling:
Heat oven to 350. Line an 8-inch square baking pan with non-stick foil or parchment paper.
In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve 1/2 cup crumb mixture for topping; Press remaining mixture firmly over bottom of foil-lined pan. Bake 12 minutes to set crust.
Prepare Cream Cheese Filling:
In bowl of electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt and beat well. Add egg and mix until combined. Pour filling over baked crust.
Prepare Filling: In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight (it won’t be too thick) and clear (about 7 minutes). Remove from heat and pour over the cream cheese filling. Crumble reserved crumb mixture over top, then sprinkle nuts over crumb mixture.
Bake 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 12 bars. Store in refrigerator, but serve at room temperature.
Make these—they were a big hit on New Year’s Eve and would be for any occasion!
I took the recipe, which I have posted before, for Blueberry Oat Bars from Anna’s blog, Cookie Madness, and I added a cream cheese layer. These tasted great and were fun to use blueberries in the wintertime with my big freezer stash from this summer.
Blueberry Cream Cheese Oat Bars, by Katrina, Baking and Boys!, adapted from Cookie Madness
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup dark or light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, melted
1/4 cup chopped walnuts or pecans
Blueberry Filling:
1 2/3 cup frozen blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice
Cream Cheese Filling:
8 ounces 1/3 less fat cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be very crumbly). Reserve 1/2 cup crumb mixture for topping; Press remaining mixture firmly over bottom of foil-lined pan. Bake 12 minutes to set crust.
Prepare Cream Cheese Filling:
In bowl of electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt and beat well. Add egg and mix until combined. Pour filling over baked crust.
Prepare Filling: In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight (it won’t be too thick) and clear (about 7 minutes). Remove from heat and pour over the cream cheese filling. Crumble reserved crumb mixture over top, then sprinkle nuts over crumb mixture.
Bake 30 minutes until top is browned and filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil; cut into 12 bars. Store in refrigerator, but serve at room temperature.
Make these—they were a big hit on New Year’s Eve and would be for any occasion!
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