1-3/4 cup Quaker Oats, uncooked (quick or old-fashioned)
1-1/2 cup All-purpose flour
3/4 cup Brown sugar, firmly packed
1/2 cup Chopped nuts
1/2 teaspoon Baking soda
1/2 teaspoon Salt (optional)
3/4 cup Margarine or butter; melted
2 cup Fresh or frozen blueberries
1/2 cup Granulated sugar
3 tablespoon Water
2 tablespoon Cornstarch
2 teaspoon Lemon juice
Heat oven to 350 F. Grease 11×7-inch glass baking dish. Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.
Makes 15 bars