- 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
- 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 8x11-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.
10/02/2019
recipepes.com
blueberry squares, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
