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Home » BARS

Blueberry Oatmeal Bars

Published: Jun 23, 2021 by Meymi. This post may contain affiliate links.

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Blueberry oatmeal bars on a white surface with text overlay.
Collage for oatmeal blueberry bars with text overlay.

You can make these delicious blueberry oatmeal bars with only 7 simple ingredients! It takes less than an hour from preparing to baking these bars. I use the same dough for the crust and crumbles which makes this recipe extra easy!

Blueberry oatmeal bars in a row on a parchment paper.

If you enjoyed my peach bars and strawberry crumble bars, I believe you’ll enjoy today’s summer bar recipe which is as delicious and easy as my other fruit bars.

Crunchy crumbles and lemony blueberry filling are delicious together in these oatmeal blueberry bars.  It’s like eating blueberry jam between the crust and the crumbles.

They are perfect for dessert or a snack. These blueberry lemon bars can be a special breakfast treat as well.

Close up of stacked blueberry bars.

This dessert is pretty easy to make. Let’s start with the ingredients and continue with step by step photos.

Ingredients you’ll need

Ingredients of blueberry oatmeal bars on a white surface.
  • Blueberries-I use lots of blueberries to completely cover the crust.
  • Lemon-I use both the juice and zest for the filling.
  • Cornstarch-It thickens the filling.
  • All-purpose flour-It creates structure in the crust and crumbles.
  • Oatmeal-I use rolled oats almost the same amount of flour.
  • Butter-I use melted butter, it brings the dough together besides its delicious taste.
  • Sugar-I use granulated sugar both for the dough and the filling.

Step by step instructions

First I place the flour, oatmeal, sugar into a medium bowl and mix with a spoon.

Collage of mixing dry ingredients in a bowl.

Then I add the melted butter on top and stir with a spoon.

Collage of adding melted butter and mixing it with dry ingredients.

I set aside ⅓ of the mixture (it is just a little more than packed  ⅔ cup or to be precise it is 190 grams) and place ⅔ of the mixture into an ovenproof dish that is lined with parchment paper and spread the mixture evenly with a spoon. If you like, you can use your hands to spread.

Collage for spreading the oatmeal mixture to an oven proof dish.

Next, I place the blueberries into a medium bowl and mix in the sugar, cornstarch, lemon juice and lemon zest.

Collage of adding sugar, cornstarch, lemon juice and lemon zest into the blueberries.

Then I place the blueberry mixture over the crust and spread ⅓ of the dough mixture that I set aside on top. I slightly press to the crumbles with my fingertips so they can stick to blueberries. 

Collage fo adding blueberry mixture and the topping over the crust.

Finally, I bake for almost 38-40 minutes or until the top is golden brown and the crumbles are crunchy.

Blueberry bar after baked.

I let it completely cool before I cut it into 16 slices. They are delicious when they are warm but it is like eating blueberry oatmeal crumble instead of eating blueberry bars.

Blueberry bars that are cut into 16 pieces.

I hope you enjoy these blueberry lemon bars!

Close up of blueberry crumble bar.

Frequently asked questions

Can I use frozen blueberries?

Yes, you can! You don’t need to thaw before using.

How to Store

You can store totally cooled bars in an airtight container for up to a week. Don’t store at room temperature as they’ll become soft.

How to Freeze

You can freeze totally cooled bars for up to 3 months in an airtight container and thaw overnight in the fridge.

MY OTHER SUMMER RECIPES!

  • Frozen Strawberry White Chocolate Cups
  • No-Churn Praline Ice Cream
  • Kiwi Orange Popsicles
  • Healthy Lemonade
  • Frozen Banana Bites
  • Frozen Chocolate Banana Bites

I love hearing from you!  If you try this recipe or my other recipes please leave a comment and give a star rating!

Blueberry oatmeal crumble bars on a parchment paper.

Blueberry Oatmeal Bars

You can make these blueberry oatmeal bars with only 7 ingredients! Using the same dough for the crust and the crumbles makes this recipe extra easy.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 bars
Calories: 191kcal
Author: Meymi

Ingredients

Crust and Cumbles

  • 140 grams (1 cup) all-purpose flour, dip and sweep
  • 144 grams (1 and ½ cup) rolled oats
  • 140 grams (⅔ cup) granulated sugar
  • 150 grams (⅔ cup) unsalted butter, melted and cooled*

Blueberry Filling

  • 300 grams (2 cups) blueberries**
  • 50 grams (¼ cup) granulated sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • 1 and ½ teaspoons lemon zest (zest of 1 large lemon)
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Instructions

  • Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square ovenproof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
  • Place the flour, rolled oats, sugar in a medium bowl and stir with a spoon/spatula.  Stir in the melted butter.
  • Set ⅓ of the mixture aside(it is 190 grams or just alittle more than a fully packed ⅔ cup) for the crumbles. Using a spoon spread remaning ⅔ of the mixture into an oven-proof dish that is lined with parchment paper. 
  • Place the blueberries into a medium bowl. Mix in the sugar, cornstarch, lemon juice and lemon zest.
  • Pour the blueberry mixture over the crust and then sprinkle the remaining dough over the blueberries. Gently press to the crumbles with your fingertips so they will stick to the blueberries.
  • Bake for almost 38-40 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before cutting into slices.

Notes

*I melt butter halfway in a medium pan, remove from the heat and stir. This way the butter cools fast.
**If you like, you can use frozen blueberries. No need to thaw before using.
How to Store:  You can store totally cooled bars in an airtight container for up to a week. Don’t store at room temperature as they’ll become soft.
How to Freeze:  You can freeze totally cooled bars for up to 3 months in an airtight container and thaw overnight in the fridge.

Nutrition

Calories: 191kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 60mg | Fiber: 2g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!

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