While Lounging Poolside...

by KRISTIN LUCIANO · August 3, 2009

    [Photo by Susan Voisin] Savor This. If you know where to look, there are wild blueberry bushes scattered throughout the forests of the Hamptons. However, if you are not lucky enough to stumble upon blueberries of your own, you can always stop by a local Hamptons farmer's market. With this nutritiously packed fruit in season, Blueberry Oat Bars are the perfect sweet treat... Placing a generous scoop of vanilla bean ice cream atop this dessert is a great way to cool off when you can't quite beat the summer heat. Ingredients and directions, courtesy of Susan Voisin, below:


    1 pint blueberries 1/4 c. agave nectar 1/4 c. apple juice 1/2 tsp. vanilla 2 tbs. cornstarch mixed with enough water or juice to form a smooth paste 3 c. oatmeal* (regular, not instant) 1/2 tsp. cinnamon 1 1/2 tsp. baking powder 1/4 tsp. salt 6 oz. unsweetened applesauce 6 tbs. (3/8 c.) agave nectar 6 tbs. (3/8 c.) water 1 tsp. vanilla


    1. Preheat oven to 375F. Oil an 8x8-inch baking dish. 2. In a small saucepan, combine the blueberries, agave nectar, and juice. Bring to a boil over medium-high heat. 3. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. 4. Remove from heat and set aside. 5. Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. 6. Mix well. Stir in the apple sauce, agave nectar, water, and vanilla, and mix well. 7. Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. 8. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter. 9. Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars. 10. Place bar atop a scoop of vanilla-bean ice cream

    [While Lounging Poolside]