← Back to Search Results
baking
Berrie Oat Wondie Bars

Photo by: Kathryn Barnard
Comments: 0
 

Recipe

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.

Yield: 12 bars

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

Directions

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

2. Preheat the oven to 375 degrees F.

3. 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.

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

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

6. 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.


© 2009 Jennifer Katzinger
 

Nutritional Information

Nutrients per serving (% daily value)

500kcal (25%)
105mg (4%)
66g
8g
23g (35%)
0g
3g (16%)
15g
4g
0mg (0%)
16g
11g
120mg
340mg
1mcg RAE (0%)
4mg (7%)
47mg (5%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
spice Spice
by Ana Sortun
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?