A taste of summer…in the middle of winter.
To be perfectly honest, these did not turn out like I was expecting. I was trying for a less cake-like, less bread-like, more crunchy sort of blackberry bar. However, these were a pleasant surprise.
The blackberries I had were enormous. In these bars, when you bite into a blackberry, it gushes with so much warm, sweet juice, that you think you are eating pie filling. The topping [see recipe below] adds bursts of sweetness without overwhelming the entire bar.
And guess what? No butter. No oil. Just non-fat greek yogurt.
I still don’t think this recipe can quite claim to be healthy…but it is definitely healthier.
1/2 c old-fashioned oats
1/4 c whole wheat flour
3/4 c all-purpose flour
1/2 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 c buttermilk*
1/3 c non-fat, plain greek yogurt
1 tsp almond extract
1/2 tsp vanilla extract
6 oz fresh blackberries
1/4 c sugar brown sugar
1/4 c sugar
1/4 c all-purpose flour
1/4 c non-fat, plain greek yogurt
Servings: 16 bars
Heat oven to 375oF. Mix oats, flours, sugar, baking powder, baking soda, and salt together in a large bowl. In another bowl, mix buttermilk, egg, greek yogurt, and extracts together. Combine wet and dry ingredients and stir. Carefully fold in blackberries. Pour into a greased 9″x9″ pan.
In a separate bowl, combine sugars, flour, and greek yogurt for the topping. It will form a sort of doughy paste. Drop small bits of this on top of the batter evenly.
Bake for 35 minutes, or until golden brown, and a toothpick comes out of the center cleanly.
*I rarely have buttermilk on hand. Instead, I use 1% or 2% milk, with a little lemon juice added. It seems to work just as well.