Blueberry Oatmeal Bars
These blueberry breakfast bars are made with a thick layer of oatmeal crust, a sweet bubbly layer of fresh blueberries and topped with more cinnamon crumble. They're simple to make, easy to freeze and delicious any time of day.
Servings: 16 bars
Equipment
- 8x8 inch baking pan
Ingredients
Crust and Crumble Topping
- 1 cup (2 sticks; 227g) unsalted butter melted
- 2 cups (250g) all-purpose flour gluten-free if needed
- 1 1/2 cups (150g) old-fashioned rolled oats (gluten-free if needed)
- 1 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup (200g) light brown sugar packed
Blueberry Layer
- 16 ounces fresh blueberries (Note 2 Frozen)
- 1/4 cup granulated sugar
- 2 Tablespoons fresh lemon juice (juice from 1/2 lemon)
- 1 Tablespoon cornstarch
Instructions
- Preheat the oven to 350°F and line an 8x8-inch metal pan with parchment paper.
- In a large bowl, stir together the melted butter, flour, oats, sugar and salt. The mixture will be dry and sandy with some larger, well-formed crumble pieces. This makes up the crust and crumble. Set 1 heaping cup (I used almost 1 1/2 cups) of the mixture aside for the crumb topping.
- Transfer the remaining crumb mixture to the prepared pan, and use a spatula or your fingers to press the mixture evenly into the bottom of the pan to create an even crust,
- In the same or a separate large mixing bowl, add all ingredients for the blueberry layer and toss to coat the berries in the sugar and cornstarch. Dump the blueberries over the bottom layer.
- Sprinkle the reserved crumb topping over the blueberries. There will be blueberries still showing, this is what you want.
- Bake in the preheated oven for 50-55 minutes, or until the crumble is golden and the blueberrries are bubbling around the edges. Check the bars with 15 minutes remaining and cover with foil if the top is starting to look to brown.
- Allow the bars to cool for 30-60 minutes then use the parchment paper overhang to remove the bars and cool them completely. You can place them in the freezer to speed up the cooling process. Slice cooled bars into squares and enjoy.
Video
Notes
Note 1. Frozen Blueberries. I don't recommend using frozen blueberries because the filling will be more soupy. If you choose to use frozen blueberries, do not thaw. The bars will take longer to cook due to the increased liquid.
Gluten-free: use 1:1 gluten-free flour and gluten-free rolled oats.
Dairy free: swap the butter or vegan butter or coconut oil.
Refined sugar free: use coconut sugar instead of brown sugar and maple syrup instead of granulated sugar.
Nutrition
Serving: 1bar | Calories: 271kcal | Carbohydrates: 38.1g | Protein: 3.1g | Fat: 11.8g | Cholesterol: 30.5mg | Sodium: 78.4mg | Fiber: 2.1g | Sugar: 18.2g | Vitamin A: 97.9IU | Vitamin C: 3.5mg