Blueberry Squares

Blueberry Squares

10
Janet 1

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

Ingredients 2 h 15 m {{adjustedServings}} servings 146 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews 10

  1. 11 Ratings

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sueb
5/15/2013

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! Thanks for the recipe!

Holiday Baker
4/11/2014

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 like that this had a lot of fiber with the beans, rolled oats, and all of the blueberries and it used oil instead of butter or shortening. Although, I could slightly taste the garbanzo beans. They do have a distinct taste. Also, the crust starts to get soggy by the 2nd day in the fridge. So, consider that with 24 bars, even if they are on the small size. Also, with the fruit, a large pack of blueberries, or whole sales club size, is really needed to get 3 full cups unless lucky enough to have a blueberry bush with abundant berries available. I used a 12 1/2 x 8 1/2 x 2-inch disposable pan sprayed with PAM. The bars cut out very nicely, but the topping is a little lose. Freshly made it was rather tasty with a little whipped topping or vanilla ice cream.

Heather Haha
9/24/2012

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 raspberries and it was yummy!