Description

Delicious and wholesome Blueberry Oatmeal Breakfast Bars baked to golden perfection. These bars combine hearty oats, sweet blueberries, and warm cinnamon in a crumbly texture that’s perfect for a quick breakfast or snack. Made with simple ingredients and easy-to-follow steps, they are a nutritious treat ideal for busy mornings.

Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and for easy removal of bars.
Mix Dry Ingredients: In a large mixing bowl, combine the oats, flour, light brown sugar, baking soda, salt, and cinnamon if using. Stir well to evenly distribute the ingredients.
Add Wet Ingredients: Pour melted butter and vanilla extract into the dry ingredients. Stir until the mixture becomes crumbly and holds together when pressed.
Form Base Layer: Press half of the oat mixture firmly into the bottom of the prepared baking pan to create an even base layer.
Prepare Blueberry Layer: In a separate bowl, toss the blueberries with granulated sugar and cornstarch until they are well coated. Spread this evenly over the oat base layer.
Add Top Crumble: Crumble the remaining oat mixture evenly over the blueberries and gently press down to slightly compact it.
Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the blueberry layer is bubbly.
Cool and Serve: Remove from oven and allow to cool completely in the pan. Once cooled, lift out using the parchment paper and cut into 12 equal squares before serving.

Notes

For a gluten-free option, use a gluten-free flour blend.
Frozen blueberries can be used but do not thaw before mixing with sugar and cornstarch.
Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These bars can be lightly warmed before serving for a freshly baked feel.
Substitute coconut oil for butter to make them dairy-free.