These Haskap berry oatmeal squares are loaded with sweet and tart haskap pulp and packed with chewy oats. They are perfect to-go breakfast on a busy morning.

Makes: 24 servings

2 1/2 cups Rolled Oats (not instant)
1 1/4 cup All Purpose Flour
1/4 tsp Salt
1 cup cold Butter cubed
1 cup Brown Sugar

Filling

1 cup Haskap Pulp
1/2 cup Granulated Sugar
1/3 cup Orange Juice
4 tsp Cornstarch

Filling

1. In saucepan, bring haskap pulp, sugar and orange juice to boil. Reduce heat and simmer, about 10 mins.
2. Whisk cornstarch with 2 tbsp water; whisk into haskap pulp and boil, stirring until thickened, about 1 min. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hr.

1. In large bowl, whisk together oats, flour, sugar and salt; with, pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2 L) square parchment paper-lined metal cake pan; spread haskap filling.
2. Sprinkle with the remaining oat mixture, pressing lightly.
3. Bake in centre of 350°F oven until golden, about 45 mins.
4. Let cool on rack before cutting into squares.