A healthier take on the traditional fruit square. Zero trans fats, so you can add your own by serving with ice cream!
Original recipe makes 24 servings
Ingredients
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup olive oil
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 cups blueberries
2 tablespoons white sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1/4 cup cold water
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup olive oil
1 teaspoon vanilla extract
1/2 teaspoon baking soda
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PREP
20 mins
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COOK
55 mins
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READY IN
2 hrs 15 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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 8×11-inch baking pan.
- Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
- 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.
- 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.
- 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.
Nutrition
Calories: 146 kcal
Carbohydrates: 22.7 g
Cholesterol: 0 mg
Fat: 5.2 g
Fiber: 2 g
Protein: 2.4 g
Sodium: 136 mg