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!
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.
This dessert is pretty easy to make. Let’s start with the ingredients and continue with step by step photos.
Ingredients you’ll need
- 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.
Then I add the melted butter on top and stir with a spoon.
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.
Next, I place the blueberries into a medium bowl and mix in the sugar, cornstarch, lemon juice and lemon zest.
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.
Finally, I bake for almost 38-40 minutes or until the top is golden brown and the crumbles are crunchy.
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.
I hope you enjoy these blueberry lemon bars!
Frequently asked questions
Yes, you can! You don’t need to thaw before using.
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.
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 Bars
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)
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.
Ada-Lou
I am on a low histamine diet. So substituted coconut oil for butter, oatmeal flour for all purpose flour, added chopped up brazil nuts, cocnut sugar for white sugar, blueberries did not need sugar, just added tapioca flour (instead of cornstarch). The end result was AMAZING!!
Meymi
Hi Ada-Lou, Thank you so much for your detailed feedback!
Becky
I followed this recipe exactly and the results were so good! The blueberries were sweet and a little gooey, much better than any store bought version. I will be making this again and can’t wait to try it with other fruits too. Thanks for the recipe!
Meymi
Hi Becky, I’m so glad you enjoyed this recipe so much! Thank you for your comment!
Amy
These ere an absolute hit! They were gone in 10 minutes! I will definitely make them again…and again!
Meymi
Hi Amy, I’m so glad you loved these bars so much. Thank you for your comment!
Carol
Absolutely love these bars, way better than pie! I add an extra cup of blueberries.
Meymi
Hi Carol, I’m so happy to hear you that love these bars so much! Thank you for your feedback!
PT Diaz
Made this for Christmas morning breakfast. Family enjoyed the chewiness of the rolled oats and the sweetness of blueberries. This was a nice compliment to the spinach quiche we ate. Will make it again!
Meymi
I’m so happy to hear that your family enjoyed this recipe. Thank you for your comment!
Cindy
I love these. Easy to make and I really like weighing the ingredients. Added a cream cheese/ egg mixture to the bottom crust before adding the blueberry mixture. Had to bake them longer. Took them to another level. Received many compliments. Thank you for sharing your creativity. Delicious!!
Meymi
Thank you so much for your feedback, Cindy! The addition of cream cheese mixture sounds delicious!
Alexia
I don’t normally leave reviews, but I had to share that this dessert was AMAZING. My daughter and I made these bars for our dinner guests – they were a huge hit! We needed it to be dairy free for our guests, so we substituted melted coconut oil for the butter. We also only used 1/3 cup of honey instead of sugar for the crust, and only used frozen blueberries and a drizzle of honey for the filling (no sugar or cornstarch, and I was out of lemon). My family requested I make it again tomorrow! They were delightful, not overly sweet but sweet enough, and the consistency of the crust was perfect. Thank you for this recipe!
Meymi
Hi Alexia, Thank you so much for your detailed feedback! I’m so happy to hear that it was a hit!