Blueberry Oat Bars (Printable Version)
Loaded with juicy blueberry filling, a soft oat crumble, and a buttery base—easy to whip up for tons of flavor.
# What You'll Need:
→ Crust & Crumble Mix
01 -
Pinch salt, totally up to you
02 -
1/4 cup packed light brown sugar
03 -
1/2 cup white sugar
04 -
3/4 cup rolled oats
05 -
1 cup regular flour
06 -
1/2 cup melted unsalted butter
→ Blueberry Section
07 -
2 teaspoons cornstarch
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2 tablespoons fresh lemon juice
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1/3 cup white sugar
10 -
2 cups (about 12 ounces) blueberries, either frozen or fresh
# Step-by-Step Guide:
01 -
Let the pan chill out on a wire rack. Give the bars at least a half hour before you try to cut them. They'll slice much cleaner this way.
02 -
Pop it in the oven for 55 minutes or so till the topping looks light golden and the sides are set. If your berries aren't frozen, the bake can go 10 to 15 minutes quicker.
03 -
Dump the berry mixture right over your crust and spread it out. Take the saved crumb and sprinkle it on top, giving the mix a good squeeze in your palm for bigger chunks.
04 -
Gently toss the blueberries in the bowl with sugar, cornstarch, and a splash of lemon juice till everything's coated.
05 -
Keep about a big cup of crumbs aside for the top. Use the rest and press it tightly in your lined pan, making sure it's flat and set.
06 -
Melt your butter in a big microwave-safe bowl. Toss in oats, both sugars, a pinch of salt, and flour. Stir till you get something sandy, with some bigger bits here and there.
07 -
Fire up the oven to 350°F. Line a square 8-inch pan with foil. Spray it with nonstick spray so nothing sticks later.
# Additional Notes:
01 -
Bars cut cleaner if you really wait for them to cool down fully. Warm bars can crumble pretty easily.
02 -
They'll last a week sealed up on the counter, about 10 days in the fridge, or half a year in the freezer.