Adapted from Deceptively Delicious, by Jessica Seinfeld, 2007
1 bag baby spinach
Steam for 30 to 40 seconds in steamer basket just until wilted. If you don’t have a steamer basket cook spinach with one tablespoon of water for 90 seconds, till wilted.
Pulse spinach in mini food processor or blender until creamy.
Blueberry Oat Squares
Nonstick cooking spray
2 cups rolled oats
1 ¼ cups all-purpose flour
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
¾ cup Earth Balance trans-fat free soft tub margarine spread, chilled
1 cup blueberry preserves
½ cup spinach puree
Preheat oven to 375, spray an 8x8 inch baking pan with cooking spray and line pan with 2 overlapping strips of parchment paper.
In a large bowl mix first oats, flour, sugar, cinnamon, baking powder, salt & vanilla.
Using two knives or a large fork cut add margarine and cut into mixture quickly until it looks like coarse meal. You will still see clumps of margarine.
Press ½ the oat mixture into prepared pan and bake until lightly browned. 15-20 minutes.
Meanwhile, in a medium bowl thoroughly stir preserves and spinach together until it is uniform in color.
Pour blueberry-spinach mixture over partially baked oat layer. Top with remaining oat mixture and bake until topping is slightly browned, 25-30 minutes.
Set the pan on a rack to cool completely. Using parchment paper as a handle, lift mixture out of pan onto a cutting board and cut into 16 squares, your choice.
NOTE: Cool completely before eating to allow any residual spinach flavor to dissipate.