Our July serving to you is an assortment of picnic foods that you can use now and until the time when the weather isn't quite conducive to eating outside. For us here in Missouri, that could be in September or the middle of December. Who knows.
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| Featured! Walking on Sunshine |
We always want a dessert after a picnic but it isn't always easy to bring one along. Cookies are always good and we do bring cookies along for the fun, but this time I wanted something a bit more decadent for our picnic. These Red and Blue Oat Squares are the solution!
Strawberries and blueberries are in season here and are plentiful which makes this an inexpensive treat to make. These healthy treats make a great ending for your summer picnic! Strawberries pack a punch in the nutrition world and go with anything! I add strawberries to brownies, cakes, smoothies and cheesecake! I made these gluten free, so that you can share them with your friends who are gluten sensitive.
The base of these squares can be used in other cookie recipes, too. Try adding a cup of mini, sugar free chocolate chips and see what that does to you. (wink)
This makes a small batch, which is fine for our family of two. We don't need a lot of extra goodies hanging around, we'll just eat them up.
Red and Blue Oatmeal Squares
For the filling
1 c smashed strawberries
1 c smashed blueberries
2 T cornstarch
2 T water
1/4 maple syrup
1 T granulated sugar free substitute
Oatmeal base
2 1/2 c quick oatmeals
1 c cashew or almond butter
1 t Cake Spice from Penzeys (cinnamon will do)
1/4 c maple syrup
1/4 c apricot butter (apple will do!)
1 egg
1/2 c slivered almonds
Make the filling by mixing the cornstarch with the water until it dissolves. Set aside. Combine the strawberries with 1/2 the sugar free substitute and combine the blueberries with the other half. Microwave for 1 minute, stir, and microwave for 1 more minute, stir. Add 1/2 of the cornstarch mixture to each bowl of fruit, stir and set aside to cool and thicken. (you can skip this step and use reduced sugar blueberry jam and reduced sugar strawberry jam to save time)
Heat the oven to 325 and line an 8 x 8 inch pan with nonstick aluminum foil with overhand for easy removal. Set aside.
In a large bowl, combine the oatmeal, cashew butter, maple syrup, apple butter and egg and mix until the mixture is fully combined. Reserve 1/2 c of the mixture. Press the remaining on top of the nonstick foil. Press with the bottom of a drinking glass to make sure it is firm. Spread the blueberry jam and then the strawberry jam on top. Mix the reserved oatmeal mixture and the sliced almonds together and press the topping down on top of the jam. Make sure the topping is sticking to the jam. Bake for 20-25 minutes, checking after 15 minutes. The topping will be slightly browned. Cool completely before cutting.
To store: cover with airtight container at room temperature. Can be refrigerated and frozen.
Look for these new recipes, too:
From Tikkido Peanut Butter Bar Cookies
And from An Italian in my Kitchen Tuna Corn Salad
From A Freshman Cook Fresh Fruit Salad
