Blueberry Oat Breakfast Squares

These breakfast squares are based on my original oat squares. Decided to try using blueberries since they are in season. This required some tweaking of the original recipe but they are really good and filling. Also, not too sweet. To freeze and reheat, I wrap each square in foil, and then put them in a freezer Ziploc bag. When I know I'll have one for breakfast, I take it down the night before and put it in the refrigerator. To reheat, remove the foil, wrap in a damp paper towel and warm in microwave for 5 minutes and 30% power.

    1/2 cup maple syrup

    1 tablespoon molasses

    1 cup butter

    1/4 cup brown sugar

    2 eggs

    1 teaspoon baking soda
1/2 teaspoon baking powder

    1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg

    1/2 teaspoon salt

    1 teaspoon pure vanilla extract

    1 1/2 cups old fashioned oats

     ½ cup oat bran

     1/3 cup unsalted, raw pumpkin seeds

    3/4 cup whole wheat flour

    ¾ cup all-purpose flour

    ½ cup flax meal

    ½ cup Greek Style yogurt

    ½ cup half and half (or buttermilk)

    1 teaspoon vinegar (omit if using Buttermilk)

    2 tablespoons Arrowroot Flour

    1 cup fresh or frozen Blueberries

1.      In a bowl, mix together the oats, pumpkin seeds, oat bran, flax meal, spices, flours, baking soda, baking powder, and salt. Add the blueberries to the flour mixture so that they are coated with the flour. This helps prevent them from sinking to the bottom of the batter.

2.      In a large saucepan, melt together the butter, half and half, molasses, vanilla, sugar, and maple syrup. Bring to a rolling boil and cook for 5 minutes until the mixture thickens enough to coat the back of a wooden spoon. Set aside to cool.

3.      Whisk eggs, and yogurt, mixing well.

4.      Add the cooled butter mixture, whisk, then add the oats, blueberries, oat bran, flax meal, cinnamon, flours, baking soda, salt. Add the vinegar then mix with a wooden spoon until incorporated.

5.      Spread mixture in a parchment lined 8x8 inch baking dish. Make sure the parchment paper overhangs on all sides.

6.      Bake in a 350° oven for about 1- 1 1/4 hours until top is golden brown and a tester inserted comes out clean. The finished product should be firm to touch. Cut into 8-12 squares (depends on preference) when cool.