I live in a small town in central Texas, and the nearest Starbucks's is almost an hour away. After having one of these a long time ago, I finally found the recipe! They are so gooey delicious!
2 cups quick-cooking oats
1 cup all-purpose flour
1 cup brown sugar
1⁄2 tsp salt
1⁄2 tsp baking soda
3⁄4 cup butter, softened
3 cups fresh blueberries
1⁄2 cup sugar
1⁄3 cup orange juice
4 tsp cornstarch
Filling:
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
Base/Topping:
In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
2 cups quick-cooking oats
1 cup all-purpose flour
1 cup brown sugar
1⁄2 tsp salt
1⁄2 tsp baking soda
3⁄4 cup butter, softened
3 cups fresh blueberries
1⁄2 cup sugar
1⁄3 cup orange juice
4 tsp cornstarch
Filling:
In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
Base/Topping:
In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
