Bite-sized, bright blue, round and sweet – could there be a more perfect treat for kids than fresh blueberries? Blueberries taste so yummy they’re almost like candy. Except with one major advantage. Blueberries provide dense little pops of powerful nutrition. Besides being a rich source of vitamin C and other key vitamins and minerals, blueberries come packed with natural antioxidants called anthocyanins. These have been found to boost the immune system to help prevent those winter colds plus preserve vision and promote brain health. Best of all, blueberries can perk up your family’s desserts right now. Why wait for summer? Fresh firm and flavorful blueberries from Chile await you in the produce section in glorious abundance. Try baking with Chilean blueberries for a fun winter day activity at home. The healthy Chilean Blueberry Oatmeal Crumble Bar recipe below is perfect because it requires no knives – with blueberries there’s never a need for chopping, dicing or peeling. Children can easily pile the fresh blueberries, crunchy oats and other ingredients into measuring cups. Just be sure to have extra blueberries for nibbling while you and the kids get cooking.
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CHILEAN BLUEBERRY OATMEAL CRUMBLE BARS
Makes 9 – 2×2 inch squares.
Ingredients to make berry filling
3 cups fresh blueberries
1/2 cup sugar
2 tablespoons orange juice
1 tablespoon cornstarch
For crust & crumble topping
2 cups old fashioned rolled oats
3/4 cup flour
3/4 cup brown sugar packed
1 1/2 teaspoons grated orange zest
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick sweet butter, melted
Line a 9 inch square pan with parchment paper
Preheat oven to 350 degrees
In a medium saucepan stir together all filling ingredients. Bring to a boil over medium high heat stirring often to reduce until mixture is thick and the berries breakdown, about 15 minutes. While filling is cooking make the crust.
For crust and crumble:
In a medium bowl mix together the first 6 ingredients. Add melted butter to blend well. Reserve 3/4 cup for topping. Transfer remaining mixture to baking pan. Press firmly in bottom to form a crust. Spoon filling in an even layer. Sprinkle with remaining topping. Bake for 30 to 35 minutes. Cool before cutting.
Nutrients per square: Calories 338, calories from fat100, fat 11gms, saturated fat7gms, cholesterol 27mg,sodium 72mg, dietary fiber 3gms, protein 4gms.
For more information please visit http://www.ChileanFruitOnline.com
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