Taking a break from sweet overload and missing the Midwest it's time to break out this old favorite. Outpost Co-op In Milwaukee has some of the best baked goods I've ever eaten. I'm not one to need the gluten free treats but their's taste as good as a gluten having versions.
For the gluten free flour I had Bob's Red Mill but I've made this with any flour, even AP and it comes out good each time.
For the blueberries I have a hard time keeping fresh around as I eat them right up so I've only used frozen ones.
Outpost Co-Op, Milwaukee WI
1 3/4 cups rolled oats
1 1/2 cups gluten free flour
1 teaspoon baking soda
3/4 cup dark brown sugar, packed
1 cup almonds, finely chopped
1/2 teaspoon salt
1 cup butter, melted
2 cups fresh or frozen blueberries
1/2 cup sugar
3 tablespoons water
2 tablespoons corn starch
2 tablespoons lemon juice
1. Preheat oven to 350. Line the bottom of a 10x10" baking pan with parchment paper, making sure it comes up all sides of the pan.
2. In a large bowl, combine oats, flour, baking soda, brown sugar, almonds and salt. Add melted butter and mix well. The mix should be soft and crumble. Set aside 1 cup of the mixture and press the remaining mixture firmly in the bottom of the prepared pan. Bake for 8-10 minutes.
3. Meanwhile, put blueberries, sugar and 2 tablespoons of water in medium saucepan. Bring to a boil and simmer for about two minutes, stirring occasionally.
4. In a small bowl, combine remaining water, cornstarch and lemon juice. Stir into blueberry mixture until thick, for about a minute, then remove from heat.
5. Spread blueberry mixture evenly over cooked crust and press remaining oat mixture onto the blueberries, being careful as the blueberries are hot.
6. Bake bars 18-20 minutes or until golden brown. Cool on wire rack. To cut bars, lift the entire block out of the pan using the parchment paper, peel paper away from sides and cut into desired sized bars. The bars will keep a few days in the fridge - if they last that long!