Bursting with juicy blueberries and layered between a buttery oat crust and crumbly topping, these Blueberry Oat Bars strike the perfect balance of wholesome and indulgent. They make a lovely afternoon treat, an easy dessert for picnics or potlucks, and even a sweet breakfast on the go. Fresh or frozen blueberries both work beautifully in this recipe, and the touch of lemon juice brightens every bite.
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 1/2 cups sugar, divided
1/2 teaspoon baking soda
3/4 cup cold butter
2 cups fresh or frozen blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice
METHOD:
Preheat oven to 375°F. Grease a 13 x 9 x 2-inch baking pan generously with butter or nonstick spray.
In a large bowl, combine flour, oats, 1 cup sugar, and baking soda. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Reserve 2 cups of the crumb mixture for the topping, and press the remaining crumbs evenly into the prepared pan to form the base.
In a medium saucepan, combine blueberries, remaining ½ cup sugar, cornstarch, and lemon juice. Bring to a gentle boil over medium heat, stirring constantly until the mixture thickens, about 2 minutes. Remove from heat and let cool slightly.
Spread the blueberry mixture evenly over the crust. Sprinkle the reserved crumb mixture evenly on top. Bake for 25–30 minutes, or until lightly golden and bubbling at the edges.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares or bars.
SERVING SUGGESTIONS:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- For breakfast or brunch, pair with yogurt and fresh berries.
- These bars travel well—perfect for picnics, bake sales, or gifting.
YIELD: About 16 bars
