We’re out of town visiting family this week, so I’m away from my “home base” kitchen. It’s always a challenge when you travel, but I bring a few key ingredients with me, and somehow seem to be able to pull something yummy together every time! When I found myself trying to wedge groceries into a refrigerator stuffed with too many blueberries, I got creative. I had my flour on hand, and my mom had tons of her favorite gluten-free Chex cereal, so … I put them all together!
This was an easy fruit fix, and one that would certainly be tasty with other berries that might overflow your produce drawer on another occasion! Serve plain or topped with yogurt or ice cream; as dessert or even (dare I say it??) breakfast!
*Note: if using Cinnamon Chex or Chocolate Chex, reduce sugar & eliminate cinnamon added in recipe
Blueberry bars topped with So Delicious Vanilla Coconut Yogurt
In a large bowl, combine the flour, oats or cereal, brown sugar, cinnamon and salt. Cut in butter until crumbly.
Gently press half of the mixture into a greased 8 or 9-inch square baking dish. Bake at 350 degrees F for 5 minutes to set.
Combine the blueberries and sugar; sprinkle over crust. Top with remaining flour mixture. Bake 35-40 minutes longer, or until golden brown.
Serve for dessert or for breakfast!