Description
A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!
Ingredients
- 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ cup olive oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 cups blueberries
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- ¼ cup cold water
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ¼ cup olive oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place chickpeas
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup olive oil
- 2 teaspoons vanilla extract
- baking powder
- 1/4 teaspoon baking soda
- and salt in a food processor. Blend to a dough-like consistency; press into an 8×11-inch baking pan.
- Bake crust in the preheated oven until crisp and lightly browned
- 20 minutes.
- Combine blueberries
- white sugar
- and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced
- 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens
- 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
- Mix 1 1/2 cup rolled oats
- flour
- 1/2 cup brown sugar
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
- Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned
- about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 2 hrs 15 mins
Servings: 24