Description
Delicious and wholesome Blueberry Oatmeal Breakfast Bars made with hearty oats, fresh or frozen blueberries, and a touch of cinnamon. These bars are perfect for a quick breakfast or a healthy snack, featuring a crumbly oat base and topping with a sweet, juicy blueberry filling. Baked to golden perfection, they offer a delightful balance of flavors and textures.
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
Filling
- 1 cup blueberries (fresh or frozen)
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line an 8-inch square baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine oats, all-purpose flour, light brown sugar, baking soda, salt, and cinnamon if using. Stir well to evenly distribute all dry components.
- Add Wet Ingredients: Pour in the melted unsalted butter and vanilla extract into the dry mixture. Stir until the mixture becomes crumbly and holds together slightly when pressed.
- Form Base Layer: Press half of the oat mixture firmly into the bottom of the prepared pan to create a solid base layer for the bars.
- Prepare Blueberry Filling: In a separate bowl, toss the blueberries with granulated sugar and cornstarch to coat evenly. This mixture will thicken during baking to create a juicy fruit layer.
- Assemble Bars: Spread the blueberry mixture evenly over the oat base layer. Then crumble and sprinkle the remaining oat mixture over the blueberries, gently pressing down to form the topping.
- Bake Bars: Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the blueberry filling is bubbly.
- Cool and Serve: Remove from oven and allow the bars to cool completely in the pan. Once cooled, cut into 12 squares and serve.
Notes
- Use fresh or frozen blueberries depending on availability; no need to thaw frozen blueberries before use.
- You can substitute all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.
- For a vegan version, substitute butter with coconut oil and use a flaxseed or chia seed egg replacer if desired (though the recipe doesn’t call for eggs).
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Adding cinnamon is optional but adds warm, spicy notes that complement blueberries well.
- To make bars easier to cut, chill them in the refrigerator after cooling to room temperature.
