Description
These Blueberry Oatmeal Bars are a delicious and guilt-free snack perfect for any time of day. Made with wholesome oats, fresh or frozen blueberries, and a hint of cinnamon, these bars offer a perfect balance of sweetness and texture. With a crumbly oat crust and a juicy blueberry filling, they are easy to prepare, baked to golden perfection, and ideal for a nutritious treat or lunchbox addition.
Ingredients
Scale
Oat Crust and Topping
- 2 cups old-fashioned oats
- 1 cup all-purpose flour or gluten-free flour blend
- ½ cup light brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup unsalted butter or coconut oil (melted)
- 1 tsp vanilla extract
Blueberry Filling
- 2 cups blueberries (fresh or frozen)
- ¼ cup granulated sugar
- 2 tbsp cornstarch
Instructions
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal later.
- Mix Dry Ingredients: In a spacious bowl, combine old-fashioned oats, flour (or gluten-free blend), light brown sugar, baking soda, salt, and optional cinnamon. Stir together until evenly mixed.
- Add Wet Ingredients: Pour in the melted butter (or coconut oil) and vanilla extract. Mix well until the ingredients form a crumbly texture that holds together nicely when pressed.
- Form Base Layer: Firmly press half of this oat mixture into the bottom of your prepared pan, creating a compact and even crust that acts as the foundation of your bars.
- Prepare Blueberry Filling: In a separate bowl, mix your blueberries with granulated sugar and cornstarch. Toss gently to coat the blueberries, then spread this juicy mixture evenly over the oat base.
- Add Topping Layer: Take the remaining oat mixture and crumble it over the blueberry layer. Gently press down to adhere it to the fruit filling and ensure a solid top layer.
- Bake: Slide the pan into the oven and bake for about 35-40 minutes. You’ll know it’s ready when the top is golden brown, and the blueberry filling is bubbling delightfully.
- Cool & Slice: After baking, allow the bars to cool completely in the pan on a wire rack to set properly. Once cool, lift out using the parchment overhang and cut into 12 squares.
Notes
- You can substitute coconut oil for butter for a dairy-free option.
- Using frozen blueberries works well; no need to thaw before mixing.
- Press the oat mixture firmly to ensure the bars hold together well.
- Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For added flavor, sprinkle a little coarse sugar on top before baking.
