Blueberry Squares

 A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!

Blueberry Squares

Ingredients

• 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
• ½ cup rolled oats
• ½ cup brown sugar
• ¼ cup olive oil
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 3 cups blueberries
• 2 tablespoons white sugar
• 1 tablespoon lemon juice  
• 2 tablespoons cornstarch
• ¼ cup cold water
• 1 ½ cups rolled oats
• 1 cup all-purpose flour
• ½ cup brown sugar
• ¼ cup olive oil
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda

Instructions

 Step 1

Preheat oven to 350 degrees F (175 degrees C).

 Step 2

Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.

 Step 3

Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.

 Step 4

Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.

 Step 5

Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.

 Step 6

Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

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