Jessica Seinfeld's Blueberry Oatmeal Bars with Spinach Puree
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 201.7
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 203.2 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 2.4 g
- Protein: 3.3 g
View full nutritional breakdown of Jessica Seinfeld's Blueberry Oatmeal Bars with Spinach Puree calories by ingredient
Introduction
Crunchy and sweet, but full of spinach! Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear completely. Crunchy and sweet, but full of spinach! Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear completely.Number of Servings: 12
Ingredients
-
2 cups old fashioned oats
1 1/4 cups all purpose flour
1/2 cup sugar
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 tsp pure vanilla extract
3/4 cups trans fat free magarine spread - chilled
1 cup low sugar blueberry preserves
1/2 cup spinach puree
nonstick cooking spray
Directions
Preheat oven to 375. Coat 8 x 8 baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix - bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly brown at the edges (but not fully baked), 13 to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
Number of Servings: 12
Recipe submitted by SparkPeople user VAVO-7.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix - bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly brown at the edges (but not fully baked), 13 to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
Number of Servings: 12
Recipe submitted by SparkPeople user VAVO-7.