I’ve been meaning to do a recipe post on blueberry oat bars for a while and finally got around to baking them last weekend! The first time I made these, my friends absolutely loved them. Thanks to the gorgeous purpley-blue hue from the blueberries, they are very impressive looking (and even more impressive tasting!), but suuuuper easy to make.
I cut out some of the sugar from the original recipe, because I like my blueberry bars a bit less sweet and more tangy. It works great as a breakfast bar or a snack to go with your afternoon pick-me-up. I’ve personally been having mine as a post-dinner dessert. May or may not have eaten one every single night for the past week… but hey, blueberries and oats are healthy….. riiiightttt??
Tip: Pack down the oat layer with your fingers. So much more effective than using a spatula! 🙂
One of my fave things about this recipe is how simple the ingredients are— you probably already have most in your pantry! I have a bunch of leftover blueberries in the freezer now, which means I will 95% be making these again very, very soon.
You can’t tell from these photos (sneaky photography skills?!), but I don’t own a baking pan small enough for this recipe. I was too lazy to double the recipe, so I just used aluminum foil to create a makeshift edge…heh. And in case your wondering, my pan is 9×13, so a square 8×8 pan would be perfect for these blueberry oat bars!
Blueberry Oat Bars
- 1/2 cup melted butter
- 1 cup flour
- 3/4 cup oats (I used Quaker quick oats)
- 1/2 cup sugar
- 2 cups frozen blueberries
- 1/4 cup sugar
- 2 tspn flour
- 1/2 lemon
Preheat oven to 350°F.
Add oats, flour, and sugar to the melted butter. Combine until a crumble mixture forms. The texture should be similar to clumpy wet sand.
Leave a cup of the crumble mixture to the side, and press the rest down on a baking sheet lined pan.
In a large bowl combine the sugar, flour, and half the juice of a lemon with the frozen blueberries.
Layer the blueberry mixture over of the oat layer, and sprinkle the rest of the oat crumble on top.
Bake for 50 minutes or until the crumble layer is slightly golden. Cool completely before slicing into bars. Enjoy! 🙂
Recipe adapted from Averie Cookies