a blue breakfast
it's finally blueberry season! blue dog farm in carnation, washington has a selection of amazing organic blueberries. in less than two hours i had picked over 15 pounds of giant and perfectly ripe blueberries! they are now taking over my fridge and freezer...
blue berry & fig bars!
perfect for breakfast, dessert, or freeze for a later day.
this recipe made a large 9x13 inch pan of bars.
in a food processor or blender, grind 2 cups of steel cut oats until fairly fine. then add a quarter cup of flax seed and 1 cup of walnuts. blend until nuts are roughly chopped. remove mixture from blender into a bowl, and mix in: 1 1/2 cups more of oats, 1/4 cup vegetable oil, 2 beaten eggs (or egg whites), 1 tablespoon cinnamon, 2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup pure maple syrup (more if you like it sweet). mix until mixture starts to hold together... adding more liquid if needed.
in a small sauce pan, heat 4 cups of blue berries, the juice of one orange, and a drizzle of maple syrup or agave nectar. bring to a boil, then add a 1 1/2 tablespoons of cornstarch. continue to heat until mixture thickens. then add 1 cup of dried figs, chopped, and the zest of a lemon.
layers: spread 2/3 of the crust mixture into the bottom of the pan. wet your hands to keep the crust from sticking to your fingers! if you can't cover the entire bottom of your pan, just use a portion of it instead of making it too thin. even out the crust and then top with the blueberry fig filling. the filling should be about half an inch thick or more. then sprinkle the rest of your oat and nut mixture onto the top. it's ok if it's not entirely covered.
bake at 350 for about 30 minutes until oats start to brown. let cool completely before trying to cut these guys into bars! perfect for breakfast with a scoop of greek yogurt and honey, or serve for dessert with some frozen yogurt! you can even wrap them individually and freeze them - then just remove one the night before to let thaw out in your fridge for the next morning!