Recipes for CLL Patients: Wild Blueberry Oat Bars

Enjoy the health benefits of foods found in this recipe, like whole grains to support energy levels throughout the day and wild blueberries that provide antioxidants to protect cells against harmful molecules called free radicals. 

We recommend patients use whole-grain flour and cane sugar as they have more antioxidants than their refined alternatives. Antioxidants are compounds in foods that neutralize free radicals. 

Reducing free radicals with foods high in antioxidants has been shown to reverse the fatigue of cancer-killing immune system cells, empowering them to kill CLL cells. 

Wild Blueberry Oat Bars 

Total time: 50 minutes (prep 10, cook 40)

Ingredients 

Oat Mixture

• 1 cup soft white whole wheat flour 
• 1 ½ cups rolled oats 
• ⅔ cup cane sugar 
• ⅔ cup coconut oil 

Wild Blueberry Filling 

• 2 cups frozen wild blueberries, no need to thaw (next to regular blueberries in the frozen section, they have 2x the amount of antioxidants than regular blueberries) 
• ¼ cup cane sugar
• 2 teaspoons cornstarch 
• 1 tablespoon lemon juice 
• 1 ½ teaspoons lemon zest 

Instructions 

• Preheat oven to 350°F. Line the bottom and sides of an 8-inch square baking dish with parchment paper. 
• In a medium-sized bowl, mix together the flour, oats, cane sugar, and coconut oil. Set aside ⅓ cup of the mixture for the crumble topping. 
• Spread the remaining mixture across the bottom of the baking dish with a spoon. 
• In a medium-sized bowl, mix the wild blueberries, cane sugar, cornstarch, lemon juice, and lemon zest. 
• Pour the wild blueberry mixture over the crust. Sprinkle the remaining dough over the wild blueberries. Gently press the crumbles into the wild blueberry mixture. 
• Bake for 40 minutes until the top is golden brown. Let the dish cool completely before cutting into squares. 

Nutritional Information per Serving 

Total servings: 16 bars 

Calories 176 cal | Total fat 5g | Cholesterol 0mg | Total Carbohydrate 31.2g | Dietary Fiber 2.3g | Total Sugars 7.8g | Protein 2.4g