Blueberry Oatmeal Bars

Blueberry Oatmeal Bars, by Janell Fanger

From the Deceptively Delicious cookbook

2 cups old-fashioned oats
1 ¼ cups all-purpose flour
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon pure vanilla extract
¾ cup soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
½ cup spinach puree (I used sweet potato puree)

1. Preheat oven to 375. Spray 8x8 inch baking pan with cooking spray.

2. In a bowl, combine oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, and stir to mix well.

3. Add the margarine and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not over mix-bits of margarine will still be visible.

4. Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

5. Meanwhile, mix the preserves with the puree in a small bowl.

6. Spread the preserves mixture over the partially baked oat layer, then sprinkle with the rest of the oat mixture. Bake until the topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.