← Back to Search Results
baking
Berrie Oat Wondie Bars Recipe-23965

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

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
desserts-4-today Desserts 4 Today
by Abby Dodge
living-raw-food Living Raw Food
by Sarma Melngailis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
food-to-live-by Food to Live By
by Myra Goodman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?