O to the M to the G. These bars are out of this world! And they are super easy to make and are perfect for either breakfast or as an afternoon snack
This recipe comes from the cookbook Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld. Yes, that title is a mouthful and yes, that is the wife of comedian Jerry Seinfeld. All that aside, this cookbook is awesome because in every dish is a hidden vegetable, and if you have kids or remember being a kid, unless you were dipping carrots in gobs of ranch dressing, liking vegetables is not at the top of any kids list. Every dish in Jessica’s cookbook has a vegetable puree hidden in it and you don’t even notice it! These Blueberry Oatmeal Bars have pureed spinach in them, and you wouldn’t know unless you were told, they are that good
And hey, if my daughter likes ’em, you know they are yummy! #pickyeater
Blueberry Oatmeal Bars
- Nonstick cooking spray
- 2 cups old-fashioned oats (I used Trader Joe’s gluten-free oats) **
- 1 ¼ cups all-purpose flour (I used Bob’s Red Mill gluten-free all-purpose flour) **
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup of butter
- 1 cup low-sugar blueberry preserves
- ½ cup spinach puree
- Preheat the oven to 375°F. Coat an 8×8 baking pan with cooking spray.
- In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, salt, and vanilla. Stir to mix well.
- Add the butter and cut it into the dry ingredients until the mixture resembles coarse meal and is no longer powdery. Do not overmix-bits of butter will still be visible.
- Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13-15 minutes.
- Meanwhile, mix the preserves with the spinach puree in a small bowl.
- Spread the blueberry mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until the topping is slightly browned, 20-25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear altogether.
**Although the recipe does not call for using gluten-free products, I did because I have a sensitivity to gluten. Please feel free to use regular flour and oats if you so choose