Blueberry Oatmeal Bars
Wholesome and delicious bars combining hearty oats with juicy blueberries. Perfect for breakfast, snacks, or healthy desserts with simple pantry ingredients.
Ingredients
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour or gluten-free flour blend
- ⅓ cup light brown sugar
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon optional
- 6 tbsp unsalted butter melted (or coconut oil)
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
- ¼ cup granulated sugar
- 2 tsp cornstarch
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and cinnamon. Whisk together until evenly distributed.
- Pour melted butter and vanilla extract over the dry ingredients. Mix thoroughly until the mixture resembles coarse crumbs and holds together when pressed. Reserve about ⅓ of this mixture for the top layer.
- In a separate small bowl, gently toss blueberries with granulated sugar and cornstarch.
- Press approximately ⅔ of the oat mixture firmly into the prepared baking pan. Create an even, compact layer using the bottom of a measuring cup.
- Distribute the coated blueberries evenly over the oat base. Sprinkle the remaining oat mixture over the top, gently pressing to secure.
- Bake for 22-25 minutes until the top is golden brown and the edges are set. The center should spring back lightly when touched.
- Cool completely in the pan before lifting out using parchment overhang. Cut into 12 even squares.
Notes
When using frozen blueberries, add them directly from the freezer without thawing to prevent color bleeding.
Don't overbake as this can make the bars dry and crumbly. The ideal finished product should be golden on top with a slightly soft center that firms up during cooling.
Store in an airtight container at room temperature for up to one week, or freeze individual bars for up to three months.
For gluten-free version, ensure oats are certified gluten-free and use gluten-free flour blend.
Can substitute coconut oil for butter for dairy-free option.
Don't overbake as this can make the bars dry and crumbly. The ideal finished product should be golden on top with a slightly soft center that firms up during cooling.
Store in an airtight container at room temperature for up to one week, or freeze individual bars for up to three months.
For gluten-free version, ensure oats are certified gluten-free and use gluten-free flour blend.
Can substitute coconut oil for butter for dairy-free option.
