Description
Delicious and wholesome Blueberry Oatmeal Breakfast Bars featuring a crumbly oat base layered with sweet, juicy blueberries. Perfect for a nutritious morning snack or grab-and-go breakfast, these bars combine the hearty textures of oats and flour with the fresh burst of blueberries, all baked to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour (or gluten-free flour blend)
- ⅓ 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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large bowl, combine the oats, flour, brown sugar, baking soda, salt, and cinnamon (if using). Stir these together until evenly mixed.
- Add Wet Ingredients: Stir in the melted butter and vanilla extract into the dry mixture until it forms a crumbly texture.
- Form the Base Layer: Press half of the oat mixture firmly into the bottom of the prepared pan, creating an even layer that serves as the crust and base.
- Prepare Blueberry Layer: Toss the blueberries with granulated sugar and cornstarch in a separate bowl, ensuring blueberries are coated evenly to thicken juices while baking.
- Assemble Bars: Evenly spread the blueberry mixture over the oat base layer in the pan.
- Top Layer: 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 until the top turns golden brown and the blueberry filling is bubbling.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before cutting into 12 squares for serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before adding to maintain texture.
- The cinnamon is optional but adds a warm flavor complementing the berries.
- Line the pan with parchment paper with overhang for easy removal of bars once cooled.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- For a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
