Servings: 24 (click to scale)
Ingredients
- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 cup strawberries sliced
- 1 cup blueberries
- 1 cup fresh raspberries
- 1 Tbsp fresh pressed lemon juice
- 1 tsp pure vanilla extract
- 1 Tbsp honey
- 4 1/2 cup quick oats
- 4 1/2 cup whole wheat flour
- 3 cup light brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup canola oil
- 1 cup 100% apple juice
- 4 sprays cooking spray
- 1 cup fresh raspberries
- 1 cup blueberries
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Instructions
- Preheat oven to 350 degrees F. Make cornstarch and water slurry. Set aside. In a small sauce pot, cook first listed berries over medium heat. Add lemon juice, vanilla, and honey and simmer for 5 minutes. Whisk in cornstarch slurry and continue to simmer for 2 more minutes. Strain in fine mesh colander to remove seeds and cool.
- In a large mixing bowl combine oats, flour, brown sugar, salt and baking soda until all lumps are removed. Drizzle oat mixture with oil and apple juice and mix until evenly moistened and crumbly. Set aside 1 cup (per 24 portions) of mixture for topping.
- Spray sheet pan with cooking spray. Press oat mixture (minus 1 cup reserved) evenly into prepared pan and then spread berry mixture over crust. Sprinkle second listed raspberries and blueberries. Top with reserved oat topping. Bake for 20 minutes or until golden brown. Let cool and then cut into 24 equal portions.
Chef Tips
Recipe originally featured on Flik blog.
Nutrition
Calories: 320kcal | Carbohydrates: 55g | Protein: 5g | Fat: 8g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 140mg | Fiber: 5g
