Blueberry Oat Bars (Printable Version)
# What You'll Need:
→ Crumble & Crust
01 -
Pinch salt, if you want
02 -
1/4 cup packed light brown sugar
03 -
1/2 cup regular sugar
04 -
3/4 cup old-fashioned oats
05 -
1 cup all-purpose flour
06 -
1/2 cup butter, melted
→ Blueberry Filling
07 -
2 teaspoons cornstarch
08 -
2 tablespoons lemon juice
09 -
1/3 cup white sugar
10 -
2 cups (about 12 oz) blueberries – you can use either frozen or fresh
# Steps to Follow:
01 -
Crank up the oven to 350°F. Lay some foil in your 8-inch pan and hit it with some nonstick spray.
02 -
Melt the butter in a big microwave-friendly bowl. Toss in flour, oats, both kinds of sugar, and salt. Stir until you see a sandy mix with chunkier bits.
03 -
Hold back a heaping cup of the crumble for later. Push the rest into the bottom of your lined pan, packing it tight.
04 -
Back in the same bowl, stir together the blueberries, sugar, lemon juice, and cornstarch. Coat everything gently.
05 -
Evenly drop the blueberry mix all over the crust. Sprinkle on your saved crumble, squeezing some together to make nice, chunky bits.
06 -
Bake it about 55 minutes. You want pale golden on top and firm edges. If your berries are fresh, check early – you might need 10–15 minutes less.
07 -
Let it hang out on a wire rack for at least half an hour before you slice. That way, the bars won’t fall apart.
# Additional Tips:
01 -
It slices up best when it’s totally cool, so give it time – warm bars fall apart easy.
02 -
Keep bars in something airtight: they’ll stay good for a week at room temp, about 10 days in the fridge, or you can freeze them up to half a year.