Blueberry Oatmeal Bars
Let Me Tell You About My Blueberry Oatmeal Bars (And My Wild Oven)
Okay, so picture this: it’s raining outside, my youngest is convinced every thunderclap means we need to bake, and I’m staring at a mountain of blueberries we picked last weekend (possibly too many, but hey, who counts berries when you’re having fun?). These Blueberry Oatmeal Bars are my not-so-secret weapon on days like this. They fill the whole house with this amazing, slightly oaty, slightly cozy smell that even convinced my neighbor to knock and ask what was baking. I started making these because they’re dead simple, but also because—confession—they trick my kids into eating oats without complaint. And look, full disclosure: my oven runs a bit hot on the left, so sometimes one edge is…well, let’s call it ‘extra golden.’ Oh well! That’s the charm, right?
Why You’ll Love This (Or At Least Not Hate It)
I make these bars when I want something that feels like dessert but is technically breakfast. My family goes nuts for them, especially when the berries go all jammy in the oven (and sometimes leak over the edge; pro tip: use a pan with sides). Honestly, I used to get so frustrated with soggy middles, but after tweaking the oats-to-butter ratio, it’s pretty foolproof. And if you have a friend coming for coffee—boom, instant crowd pleaser. I sometimes eat them straight from the pan when nobody’s looking. Oops.
Stuff You Need (Ingredient List, With Waffling)
- 1 and 1/2 cups rolled oats (I sometimes use quick oats in a pinch, but they’re a bit softer. My grandma swore by Bob’s Red Mill, but the store brand is honestly fine.)
- 1 cup all-purpose flour (Or swap half for whole wheat if you’re feeling virtuous. Or don’t. I won’t tell.)
- 1/3 cup brown sugar (Light or dark. Or even coconut sugar if you’re, like, on a health kick this week.)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted (If you only have salted, just skip the salt above. I’ve done it both ways.)
- 2 cups blueberries (fresh or frozen) (Don’t even bother thawing frozen ones. Oh, and I once made it with raspberries—pretty decent!)
- 1/4 cup white sugar (Sometimes I cut this to 2 tbsp if the berries are super sweet. Just taste a berry first.)
- 2 tsp cornstarch (cornflour if you’re in the UK)
- Juice of half a lemon (Or a splash of bottled lemon juice, if that’s all you’ve got. No judgment.)
How I Make These Bars (Not Always the Same Way)
- Preheat your oven to 350°F (180°C). Grease an 8-inch square pan. Or, you know, line it with baking paper if you’re lazy about washing up (like me).
- Mix the oat base: In a big bowl, stir together oats, flour, brown sugar, baking soda, and salt. Pour in melted butter and mash it up with a fork or your hands (it’ll look like crumbly sand—don’t freak out if it’s a bit lumpy!). Scoop out about a heaping cup of this and save it for topping.
- Press the rest into the pan. I use the flat bottom of a glass to really squish it down—makes it less crumbly later. Or just use your hands, if you, like me, can never find that glass when you need it.
- Blueberry filling time! In another bowl, toss berries with sugar, cornstarch, and lemon juice. This is where I usually eat a berry or two. Pour all this over your oat base and spread it out fairly evenly. (If you get a pocket of berries in one spot, don’t stress. It’s all good.)
- Sprinkle the reserved crumble over the berries. Try to distribute it, but honestly, uneven is fine (more texture!).
- Bake for 35–40 minutes, or until the top is golden and you see some bubbling around the edges. Sometimes I take it out after 30 if the smell is so good I can’t wait. Let it cool properly before cutting or it’ll just sort of fall apart in your hands. Not that I’ve ever been that impatient. (I totally have.)
Notes: Stuff I’ve Learned the Hard Way
- If you use frozen berries, they can make the bars a bit wetter, so maybe bake for an extra five minutes. But honestly, it’s not the end of the world if they’re a little gooey in the middle.
- One time I tried it with honey instead of brown sugar. It tasted nice but the texture was weird—kinda sticky.
- Don’t skip the cooling step. I know, I know. But they really do hold together better after they’ve sat for a bit. Speaking of waiting, have you ever tried these for breakfast cold? Actually, I think they’re even better the next day—if you can somehow resist them that long.
If You Want to Experiment (I Have)
- Almonds or walnuts mixed into the topping—so good, adds crunch.
- A handful of shredded coconut in the oat base is a nice twist. (But the time I tried chia seeds, they just got stuck in my teeth. Wouldn’t recommend.)
- I once swapped blueberries for blackberries and added a little orange zest. That was a hit!
- Adding a pinch of cinnamon to the oat mix gives it, I dunno, a bit of autumn coziness?
Stuff You Need (But Maybe Don’t?)
- 8-inch square baking pan (Or use a round one. The bars will taste the same, just be less bar-y.)
- Mixing bowls—at least two. I’ve tried doing it all in one, but then my oat topping got weirdly blue from the berries.
- Wooden spoon or spatula. Or your hands, if you don’t mind getting a bit messy.
- If you don’t have baking paper, just grease the pan well. I sometimes use that spray stuff; works fine!
How to Store (If You Manage to Have Leftovers)
Technically, you should keep these in an airtight container at room temp for a day or two, or in the fridge for up to 5 days. But, honestly, in my house, they never last more than a day. If you do pop them in the fridge, they get a bit firmer (which I like), but you can always nuke them in the microwave for 10 seconds if you want them warm again.
How I Like to Serve These (And the Weird Thing My Sister Does)
I love them just as they are, maybe with a mug of strong coffee. But if I’m feeling fancy (or it’s someone’s birthday), I’ll warm up a bar and pop a scoop of vanilla ice cream on top. My sister swears by adding a dollop of Greek yogurt instead, which is probably healthier, but I mean, where’s the fun in that?
Pro Tips I Learned the Hard Way
- I once tried rushing the cooling step—it was a mess. Seriously, let them cool.
- Don’t overmix the oat base, or it gets too dense. Just lightly toss everything together until crumbly.
- If you notice your oven has a hotspot (like mine), rotate the pan halfway through. Otherwise you get a lopsided batch, and that just feels wrong.
FAQ (Because Folks Keep Asking Me These)
- Can I make these gluten-free?
Yeah! Just use a gluten-free flour blend and make sure your oats are certified GF (here’s a good list: Celiac.org). I’ve done it a few times, and they turn out great. - Can I double the recipe?
Definitely—just use a 9×13 pan and maybe add 5–10 minutes to the bake time. Watch the edges so they don’t get too brown. - What’s the best way to cut them?
Sharp knife, wipe it between slices. Or, actually, if you’re impatient (me), just cut big rustic chunks. Who cares if they’re not perfect squares? - Can I freeze these bars?
For sure. I wrap ’em up and stash them in the freezer for up to a month. Thaw overnight in the fridge or zap them in the microwave. That said, fresh is best—sometimes they get a little soft after freezing. - Where do you get your oats?
Usually the supermarket down the road, but when I want to feel fancy, I grab some from Bob’s Red Mill. Totally worth it, if you ask me.
By the way, if you want another easy bar recipe, I’ve tried this one for strawberry oatmeal bars and it’s ace. Oh, and don’t be afraid to play around with what you have—half the fun is seeing what works (and, well, what doesn’t…)
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Instructions
-
1Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
-
2In a large bowl, mix together oats, flour, brown sugar, baking powder, and salt. Stir in melted butter until the mixture is crumbly.
-
3Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan to form the crust.
-
4In a separate bowl, combine blueberries, granulated sugar, cornstarch, and lemon juice. Toss until blueberries are well coated.
-
5Spread the blueberry mixture evenly over the crust. Sprinkle the remaining oat mixture on top.
-
6Bake for 35 minutes or until the top is golden brown and the blueberries are bubbling. Allow to cool completely before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
