Description
Delicious and easy-to-make Blueberry Oatmeal Breakfast Bars featuring a crumbly oat base and topping with a sweet, tender blueberry filling. Perfect for a nutritious breakfast or snack, these bars combine wholesome oats with fresh or frozen blueberries for a delightful treat that’s naturally satisfying and bursting with fruity flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour (or gluten-free flour blend)
- â…“ cup light brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
Wet Ingredients
- 6 tablespoons unsalted butter, melted (or coconut oil)
- 1 teaspoon vanilla extract
Blueberry Filling
- 1 cup blueberries (fresh or frozen)
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, combine the oats, all-purpose flour, light brown sugar, baking soda, salt, and optional cinnamon, mixing until evenly distributed.
- Add Wet Ingredients: Stir in the melted unsalted butter and vanilla extract into the dry mixture until it forms a crumbly texture.
- Form Base Layer: Press half of the oat mixture firmly into the bottom of the prepared pan, creating an even base layer.
- Prepare Blueberry Layer: Toss the blueberries with the granulated sugar and cornstarch until well coated, then spread this mixture evenly over the oat base layer.
- Add Crumble Topping: Crumble the remaining oat mixture over the blueberry layer and gently press down to adhere but maintain a crumbly texture.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the oat topping is golden brown and the blueberry filling is bubbly and cooked through.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before cutting into 12 squares for serving.
Notes
- You can substitute melted coconut oil for butter to make the bars dairy-free.
- For gluten-free bars, use a certified gluten-free flour blend instead of all-purpose flour.
- These bars keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Try adding chopped nuts or a sprinkle of chia seeds to the oat mixture for extra texture and nutrition.
- If using frozen blueberries, avoid thawing them beforehand to keep the filling from becoming too watery.
