Blueberry Oatmeal Bars

Looking for something with oats? Perhaps something with blueberries? How about, gasp, something with both oats and blueberries? You’ve come to the right place, my friend.

For the Filling:

  • 3 cups fresh or frozen blueberries
  • 1/2 cup Sugar
  • 1/3 cup Lemon Juice
  • 1/4 cup Cornstarch mixed with a tablespoon of water

For the Base and Topping:

  • 2 1/4 cups Rolled Oats
  • 1 1/4 cups All Purpose Flour
  • 1 tablespoon Lemon Zest
  • 1/4 teaspoon Salt
  • 1 cup packed Brown Sugar
  • 1 cup Unsalted Butter, cold

Preheat your oven to 350F. Prepare a 8″x8″ baking dish by spraying it with cooking spray, set aside.

In a medium saucepan combine your blueberries, white sugar, and lemon juice. Bring to a boil, then reduce your heat to medium-low and bring to a simmer. Simmer your berry mixture for 10 minutes.

In the meantime, in a small bowl mix together your cornstarch and water to make a slurry. Once your berry mixture has simmered for about 10 minutes, add your cornstarch slurry and bring back up to a boil until things have thickened. This step should only take 1 to 2 minutes.

Remove from heat, cover the surface of your filling with a plastic wrap, and let cool in the refrigerator for a minimum of 30 minutes.

In a large bowl combined the rolled oats, brown sugar, flour, and salt. Give it a quick mix.
Add your butter cubes, and using a pastry cutter, cut in the the butter until the mixture resembles coarse crumbs. If you do not have a pastry cutter, you can use a fork, two butter knives, or even your hands. The goal is to break up the butter and bring this mixture to a “sandy” consistency. You’re finished once there are no longer visible chunks of butter.

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Spoon half of your oat mixture into your prepared baking dish. Press it firmly down in the bottom of your dish. Pour the blueberry filling over the base, taking care to spread it evenly.

Add the remaining half of the oat mixture over top of the blueberry filling, patting it gently.


You will bake this at 350 for anywhere from 35-45 minutes, until the crust is lightly golden.

Let cool for 30-60 minutes, then slice into bars and enjoy!


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