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Berrie Oat Wondie Bars

Updated February 23, 2016
(1 Votes)

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A favorite among many of my customers, family, and friends. The cobbler like topping over a thick layer of berries is hard to resist. These won’t last long in the house! Our favorite berry combination at Flying Apron is raspberries and blueberries.

12 bars

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

Recipe Coursedessert, snack

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealbreakfast, brunch, tea

Taste and Texturecrisp, fruity, sweet

Type of Dishdessert

Ingredients

  • 5 cups gluten-free oats, divided
  • ¼ cup brown rice syrup
  • ½ cup maple syrup, divided
  • 1 cup extra virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3½ cups mixed berries
  • ¼ cup corn flour or arrowroot powder

Instructions

Place 2 cups of the oats in a food processor and pulse until the oats resemble fine oat bran. Set aside.

Preheat the oven to 375 degrees F.

In the bowl of a standing mixer fitted with the paddle attachment, combine the reserved oat flour, the remaining 3 cups oats, and the brown rice syrup, ¼ cup of the maple syrup, olive oil, salt, and vanilla until thoroughly combined, about 3 minutes.

Firmly press two-thirds of the dough onto a 9- by 12-inch baking sheet. Bake until light brown, about 15 minutes.

While the dough is baking, combine the berries, corn flour, and the remaining ¼ cup of the maple syrup in a medium-size bowl.

Evenly distribute the berry mixture over the baked oat crust. Crumble the remaining one-third of the dough over the berries, pressing it down firmly. Bake until a golden crust forms, about 40 minutes.

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