• Prep Time 15 minutes
  • Baking Time 45 minutes
  • Makes 16 squares
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups fresh blueberries
  • 1 tbsp lemon juice
  • 1 tbsp Robin Hood® Original All Purpose Flour
  • 2 tbsp SUGAR IN THE RAW® Natural Turbinado Sugar
  • Filling:
  • Base and Topping:
  • 1 cup Robin Hood® Original All Purpose Flour
  • 1 cup Robin Hood® Oats
  • 1/2 cup packed brown sugar
  • 1/4 tsp baking powder
  • 1/2 cup butter
  • 1/3 cup sliced almonds

Serving Size: 16 squares


Serving Size: 16 squares

  • Preheat oven to 350°F (180°C). Grease an 8" (20 cm) square cake pan and line with parchment paper.
  • Filling:Combine all ingredients and set aside.
  • Base:Combine flour, oats, brown sugar and baking powder in large mixing bowl. Stir well to blend.
  • Cut in butter with pastry blender or two knives until mixture is crumbly. Remove 1 cup of mixture and press remaining oat mixture into prepared pan. Top with filling.
  • Stir nuts into remaining crumb mixture. Sprinkle evenly over top. Pat lightly.
  • Bake in preheated oven for 45 minutes or until golden brown.
  • Cut into squares and serve warm with frozen yogurt or ice cream or cool and cut into smaller squares.


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