← 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

raos-cookbook Rao's Cookbook
by Frank Pellegrino
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
lucid-food Lucid Food
by Louisa Shafia
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
lidias-italy Lidia's Italy
by Lidia Bastianich
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
a-new-way-to-cook A New Way to Cook
by Sally Schneider
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?