Blueberry Squares
Description
A homemade blueberry sauce is sandwiched between layers of rolled oats and brown sugar. Chickpeas are a secret ingredient in one of the layers!
Ingredients
•
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
•
1/2 cup rolled oats
•
1/2 cup brown sugar
•
1/4 cup olive oil
•
2 teaspoons vanilla extract
•
1 teaspoon baking powder
•
1/4 teaspoon baking soda
•
1/4 teaspoon salt
•
3 cups blueberries
•
2 tablespoons white sugar
•
1 tablespoon lemon juice
•
2 tablespoons cornstarch
•
1/4 cup cold water
•
1 1/2 cups rolled oats
•
1 cup all-purpose flour
•
1/2 cup brown sugar
•
1/4 cup olive oil
•
1 teaspoon vanilla extract
•
1/2 teaspoon baking soda
Directions
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.