Fresh Food Feature, never expires always inspires

Congratulations Sarah VanPamel and Kianna Brugnone for your prize-winning recipe! Sarah and Kianna took on Dr. Anne Murphy’s healthy challenge and submitted a recipe of their favorite berry treat.

Blueberry Oatmeal Breakfast Bars

1 15-oz. can blueberries

2 Tbsp. cornstarch

16 oz. frozen or fresh blueberries

juice of one lemon

1 cup all-purpose flour

1 cup whole wheat flour

2 cups quick-cooking rolled oats

1 tsp. cinnamon

1/2 tsp. nutmeg

3/4 cup cup firmly-packed light brown sugar

1/2 tsp. salt

1-1/4 tsp. baking powder

1 cup non-hydrogenated butter or margarine (such as Earth Balance)

Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with nonstick cooking spray.

Drain canned blueberries over a medium bowl, reserving blueberry liquid in the bowl. Whisk cornstarch into blueberry liquid until smooth. Place canned blueberries, blueberry liquid, frozen blueberries and fresh lemon juice in a medium saucepan over medium high heat. Bring to a boil. Reduce heat to medium low and simmer 3 to 5 minutes. Set aside to cool.

In a large bowl, combine the flours, rolled oats, cinnamon, nutmeg, brown sugar, salt and baking powder. Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs. Press two-thirds of the crumb mixture into the prepared pan. Bake in preheated oven 15 minutes or until lightly golden brown. Remove from oven and allow to cool 10 minutes. Spread blueberry mixture over top of crust. Top with reserved crumb mixture. Bake 20 to 30 minutes, until bubbly. Remove from oven and allow to cool 15 to 20 minutes before serving.

Makes 36 bars.

Per bar: 120 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 17 g carbohydrate, 2 g fiber, 2 g protein, 3% vitamin A, 2% vitamin C, 2% calcium, 4% iron