Description
These Blueberry Oatmeal Breakfast Bars are a wholesome and delicious way to start your day. Made with rolled oats, whole wheat flour, and fresh blueberries, these bars combine a crumbly, buttery crust with a sweet and tangy blueberry filling. Perfect as a grab-and-go breakfast or a healthy snack, they’re easy to prepare and bake to golden perfection. Plus, they’re versatile enough for a vegan swap and can be stored for convenience.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup whole wheat flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, whole wheat flour, brown sugar, ground cinnamon, salt, and baking powder. Stir these ingredients well to evenly distribute the leavening and spices.
- Add Wet Ingredients to Dry: Pour in the melted unsalted butter and vanilla extract into the dry mixture. Stir until the ingredients come together to form a crumbly dough.
- Set Aside Topping: Reserve about 3/4 cup of the crumbly dough mixture to use later as a topping. Press the remaining dough firmly and evenly into the bottom of the prepared baking dish to create a sturdy crust.
- Prepare Blueberry Filling: In a separate small bowl, toss the blueberries with cornstarch, lemon juice, and maple syrup until the berries are evenly coated. This mixture will thicken as it bakes.
- Assemble Bars: Spread the blueberry filling evenly over the crust layer in the baking dish. Then crumble the reserved oat mixture over the blueberry filling as a topping.
- Bake: Place the baking dish in the oven and bake for 30 to 35 minutes or until the topping is golden brown and the blueberry filling is bubbling, indicating it is fully cooked.
- Cool and Slice: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, cut into 9 bars for serving.
Notes
- For a vegan version, substitute melted coconut oil for the butter and use maple syrup or agave syrup as the sweetener.
- Store these bars in the refrigerator for up to 5 days to maintain freshness.
- They can also be frozen for longer storage; thaw in the fridge before serving.
- Use fresh blueberries for best texture, but frozen blueberries work well and can be used straight from frozen.
