Blueberry Oatmeal Squares
Source: Canadian Living Magazine August 2007
2 1/2 cups rolled oats (NOT Instant)
1 1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed
3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 tsp. cornstarch
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.
In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture,pressing lightly.
Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.
Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.