blueberry squares

Ingredients

• Servings: 24
• 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/4 cup olive oil
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups blueberries
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 2 hrs 15 mins


• 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 8x11-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 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.