Description
Delicious and wholesome Blueberry Oatmeal Breakfast Bars packed with fresh blueberries and a lightly sweetened oat crust, perfect for a nutritious and convenient morning meal or snack.
Ingredients
Scale
Oatmeal Crust and Topping
- 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)
- 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). Line an 8-inch square baking pan with parchment paper for easy removal and clean-up.
- Mix dry ingredients: In a large bowl, combine the oats, flour, light brown sugar, baking soda, salt, and cinnamon if using. Stir well to evenly distribute all ingredients.
- Add wet ingredients: Pour in the melted unsalted butter and vanilla extract. Mix until the crumbly dough forms, ensuring all dry ingredients are moistened.
- Form the base layer: Press half of the oat mixture evenly into the bottom of the prepared pan to create the base crust.
- Prepare blueberry filling: In a separate bowl, toss the blueberries with granulated sugar and cornstarch until coated well. This helps thicken the blueberry filling while baking.
- Layer the filling: Spread the blueberry mixture evenly over the oat crust in the pan.
- Add the topping: Crumble the remaining oat mixture over the blueberries, gently pressing down to form a cohesive topping.
- Bake: Place the baking pan in the oven and bake for 35-40 minutes, or until the top turns golden brown and the blueberry filling is bubbly.
- Cool and serve: Allow the bars to cool completely in the pan before cutting into 12 squares to serve.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The cinnamon is optional but adds a warm flavor dimension.
- Fresh blueberries are preferred for best texture, but frozen blueberries work fine; do not thaw before use.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- These bars can also be frozen for longer storage; thaw before serving.
