“By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Summer and it’s juicy berries seemed to fly by this past year. I just love picking my own berries from farms – 5 pounds at a time lasts quite a while, not to mention they’re so cheap!
Summer is long gone, but thanks to frozen fruit, we can all have berries whenever we please. This recipe was inspired by the Wild Blueberry Association of North America. Have you ever had wild blueberries? Yes, they’re different from other blueberries (also known as cultivated blueberries). They’re much smaller in size but they pack an intense blueberry flavor. And, they’re oozing with disease fighting antioxidants; more than the cultivated varieties.
So next time you’re perusing the frozen fruit section, keep an eye out for wild blueberries. I promise, you won’t be disappointed.
Wild Blueberry Cheesecake Oatmeal Bars
With oatmeal as a base, these bars can be eaten for breakfast. They’re also great for a quick and healthy desert.
1 cup steel cut oats, dry
1.5 cups water
1 tsp vanilla extract
1 Tbsp cinnamon
1/2 cup Greek Vanilla yogurt, fat-free
3/4 cup cream cheese
1.5 cups frozen wild blueberries, thawed
For the Oatmeal Bar: Boil the oats in a medium saucepan with the water, vanilla and cinnamon for about 7-10 minutes. Pour into a glass pan and spread over the bottom to create a 1/2 inch thick layer. Cover and refrigerate for at least an hour to allow the bars to firm up.
For the filling: Mix together (using beaters or a whisk) yogurt and cream cheese enough to combine and remove any lumps. Gently fold in the wild blueberries.
Remove the bars from the refrigerator and spread an even layer of cheesecake topping on top. Sprinkle with extra wild blueberries and refrigerate again for another hour.
Slice into bars and serve.