Blueberry Oat Bars
These bars bring pure bliss with every bite! Bursting with juicy blueberries and baked into a soft, buttery, oat crumble, they’ve got just the right touch of sweetness, a hint of cinnamon, and a pop of lemon. You’ll find them chewy, crumbly, and downright delicious. Enjoy these bars warmed and topped with a scoop of vanilla ice cream for an easy, irresistible dessert.
Crust and Topping Ingredients
- 1-1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup salted butter, melted
- 1 teaspoon vanilla extract
Blueberry Filling Ingredients
- 2 cups fresh blueberries
- 1/4 cup raspberry jam
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F. Grease an 8"x8" or 9"x9" baking pan, or line it with parchment paper.
- Make the oat crust and topping. In a large bowl, mix the oats, flour, sugar, cinnamon, and salt. Using a pastry blender, mix with the melted butter and vanilla until crumbly. Set aside about 1 cup of this mixture to use as a topping.
- Press the crust. Firmly press the remaining oat mixture into the bottom of the baking pan.
- Prepare the blueberry filling. In a saucepan over medium heat, combine the blueberries, raspberry jam, cornstarch, lemon juice, lemon zest, and vanilla. Cook for about 3–5 minutes, or until the mixture begins to thicken slightly.
- Spread the blueberry filling evenly over the pressed oat crust. Sprinkle the reserved oat mixture on top.
- Bake for 25–30 minutes, or until golden brown and the blueberries are bubbling. Let the bars cool completely before cutting into pieces.
- Enjoy the bars at room temperature, or warmed up and topped with a scoop of vanilla ice cream.
- Store leftover bars in the refrigerator for up to one week.