1 1/2 c quick-cooking oats
1/2 c flour
1/2 c brown sugar, packed
1/4 t baking soda
1/4 t salt
1/4 t cinnamon
6 T unsalted butter, melted
1/4 c chopped walnuts or pecans
In a large bowl, mix oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir with fork until evenly moistened (mixture will be crumbly). Reserve 1/2 c crumb mixture for topping. Firmly press mixture in a 8×8 inch pan lined with parchment paper. Bake at 350 degrees for 12 minutes.
Cream Cheese Filling-
In bowl beat 8 ounces (softened) cream cheese until smooth. Add 1/2 c sugar, 1 t vanilla and a pinch of salt beat well. Add 1 egg and mix until combined. Pour filling over baked crust.
Blueberry Filling-
1 2/3 c frozen blueberries
3 T granulated sugar
2 t cornstarch
2-3 t lemon juice
In a small saucepan, combine blueberries, sugar and cornstarch. Stir in lemon juice. Cook on medium heat, stirring often, until mixture begins to thicken slight (it won’t be too thick) and clear (about 7 minutes). Remove from heat and pour over the cream cheese filling. Crumble reserved crumb mixture over top, then sprinkle nuts.
Bake 30 minutes until top is browned and filling is bubbly. Cool completely in pan. When cool, chill for an hour before cutting. Serve at room temperature, store leftovers in the fridge.
