Jessica Seinfeld's Blueberry...I mean Morello Cherry Oatmeal Bars (with Spinach) from Deceptively Delicious
Crunchy and sweet, but full of spinach! Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear completely.
INGREDIENTS
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Nonstick cooking spray
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2 cups old-fashioned oats
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1 1/4 cups all-purpose flour
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1/2 cup sugar (I used brown sugar)
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1/2 tsp. cinnamon
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1/4 tsp. baking powder
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1/4 tsp. salt
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1 tsp. pure vanilla extract
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3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
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1 cup low-sugar blueberry preserves (I used Morello Cherry fruit spread)
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1/2 cup spinach puree
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmixbits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl (it looks like minted cranberry jelly!)
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
How to puree spinach
PREP
No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.
COOK
Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.
PUREE
In a food processor or blender for about 2 minutes, until smooth and creamy.
By Jessica Seinfeld from Deceptively Delicious