Black and blue oat bars from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 160) by Zoe Nathan

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Notes about this recipe

  • Kinhawaii on April 22, 2022

    I included a photo of the bars I made in a 9 inch square pan- I think the crust is still too thick & next time I am cutting it down. I like the amount of topping but I don’t like a lot of whole wheat in my desserts so used regular flour on top. I really like the suggestion of bwhip & used lemon zest & juice with the berries. I am a big fan of fruit bar cookies with a crumble topping so will make this again.

  • bwhip on June 04, 2017

    These were really good. Like one of the other reviewers, I opted for a 9" x 9" pan, as it seemed like a little too much for an 8" one. The bottom crust was pretty thick with a 9" pan, would have been even more so with 8". I didn't have blackberries, so used blueberries and raspberries, which worked out great. Based on good experience with other similar recipes, I opted to add to the filling the zest of one lemon, and substituted lemon juice for the tablespoon of water called for. I cut them when hot as suggested, and then again each time getting one out of pan. They certainly can be a bit crumbly, but they sure are delicious!

  • Rutabaga on September 28, 2015

    I made these by following the Imperial measurements, and they turned out quite well, although also quite crumbly. The only things I changed were using all blackberries (no blueberries) and baking them in an 8" x 11.5" pan, which seems about right. The whole wheat was a delicious addition to the shortbread crust, and using whole berries made for an exceptionally delicious filling. I also appreciate the fact that these bars aren't too sweet, and have a great rustic-yet-refined appeal.

  • swegener on June 10, 2015

    Yum! These are delicious, but the measurements are all off--I'm not sure what they are supposed to turn out like, but I did like what I figured out to make. The oat topping called for 1 cup and 2 tbs oats or 55g oats, even though that is a little more than half the amount. I added more oats, and cornstarch to make sure the filling set. I also made it in a 9x9 pan not the 8x8 pan and it was still much thicker than the picture. I first added it to the smaller pan and the crust filled it almost to the top, and there wouldn't have been room for any berries! It is very important to cut these while warm, as the recipe suggests, otherwise they crumble.

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