Blueberry Oatmeal Breakfast Bars

Blueberry Oatmeal Breakfast Bars
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Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these Blueberry Oatmeal Breakfast Bars are a delicious way to have breakfast on the run.  Bake up a batch and enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast.

Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these Blueberry Oatmeal Breakfast Bars are a delicious way to have breakfast on the run. Bake up a batch and enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast

In the very near future, we will be back in the swing of things with the start of a new school year.  My son will be starting the first grade, and I’m really looking forward to it…him not so much.  If it were up to Harrison he would have summer all year round, filled with unlimited scooter time, and playing outside with his friends.  But, soon enough we will be getting up earlier, and getting out the door for school in an effort to re-establish our school routine.  This involves having something ready to go for breakfast, which is where these Blueberry Oatmeal Breakfast Bars come into play.

Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these Blueberry Oatmeal Breakfast Bars are a delicious way to have breakfast on the run. Bake up a batch and enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast

These Blueberry Oatmeal Breakfast Bars are not only delicious, they are waaaaayyyy better than any store-bought breakfast bar that comes in a cardboard box.  Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these bars are a delicious way to have breakfast on the run.

Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these Blueberry Oatmeal Breakfast Bars are a delicious way to have breakfast on the run. Bake up a batch and enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast

These bars are great to wrap up, put in the freezer, and take out when you need a quick snack or breakfast on the run.  They’re also great to put in a lunchbox or eat it the car or on the bus when your crunched for time.

Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these Blueberry Oatmeal Breakfast Bars are a delicious way to have breakfast on the run. Bake up a batch and enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast

These breakfast bars are not only delicious, they’re also super-easy to make.  The blueberry filling can be made with either fresh or frozen blueberries, great for any time of the year.  The oatmeal crust is amazing, as the brown sugar and oatmeal keep all the juices in the bar perfectly.

Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these Blueberry Oatmeal Breakfast Bars are a delicious way to have breakfast on the run. Bake up a batch and enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast

 

Here’s how these delicious breakfast bars come together:

Blueberry Oatmeal Breakfast Bars
Recipe Type: Breakfast
Cuisine: American
Author: Erin Indahl-Fink
Prep time:
Cook time:
Total time:
Serves: 18
Loaded with fresh blueberries baked between a sweet brown sugar, oatmeal crust these breakfast bars are perfect for any morning!
Ingredients
  • 2 1/4 c. Old Fashioned oatmeal
  • 2 1/4 c. flour
  • 1 1/2 c. brown sugar
  • 1 c. butter (2 sticks)
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 c. fresh or frozen blueberries
  • 1/4 c. sugar
  • 1 Tbsp. corn starch
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine the oatmeal, flour, brown sugar, soda and salt. Melt the butter, and pour over the oatmeal mixture. Mix until incorporated and crumbly. Press 2/3 of the oatmeal mixture into a 9×13 pan, saving the other 1/3 for the topping.
  3. In a seperate bowl, combine the blueberries, sugar and corn starch. Mix until the blueberries are evenly coated with the sugar and corn starch. Pour over the bottom crust. Crumble the remaining oatmeal mixture over the blueberries. Bake at 350 for 20-25 minutes or until golden brown.
  4. Remove from the oven and let cool completely before cutting.

Even though Harrison may not want to start the school year just yet, I know we will be ready to go with some great breakfast options like these Blueberry Oatmeal Breakfast Bars.  Sweet, juicy and easy to eat, they’re perfect for those mornings that may not be as perfect we want them to be.  😉

Enjoy!

Erin

Loaded with juicy, ripe blueberries and topped with a brown sugar-oatmeal crumble these Blueberry Oatmeal Breakfast Bars are a delicious way to have breakfast on the run. Bake up a batch and enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast

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Comments

  1. Two words … yes, please!

    I love, love, love blueberries and these bars are bursting with them!

    Putting these on my “to make” list ASAP!

    • [email protected] says:

      Awesome! Hope you enjoy them as much as we have. Thanks so much for stopping by, Kimberly!

      • Bridget says:

        Frozen vs. Fresh this fall season. Which do you recommend? Which method turns out better? Thanks !

    • Sarah says:

      This recipe is good, but I wouldnt exactly call it a breakfast bar. It is just like a date square but with blueberries. Good, just not exactly what I want my kiddies to have before they head off to school.

  2. can you use low sugar product

    • [email protected] says:

      I’ve never tried a low-sugar product. You might be able to get away with substituting the white sugar with a sugar-substitute product. However, the brown sugar in the crust may be tough to replicate. Good luck! ~Erin

      • mrs.willett says:

        have you tried this with any sort of gluten free flour? i’m wondering if i could use a GF cake ix that i have on hand instead of flour… what do you think?
        and what about mixed frozen berries??

        • [email protected] says:

          I haven’t tried with a GF cake mix, however, it could be good. I have used mixed, frozen berries, and they are delicious!! Enjoy!

      • Amanda says:

        You can substitute organic Grade A maple syrup. I didn’t quite measure the amounts, but I would assume I used 1/8 cup in the crust and a couple tablespoons in the blueberry mixture. Just taste to make sure sweet enough to your liking. I also added cinnamon to the crust and a lemon to the blueberry mixture and used tapioca starch instead of corn starch. Worked out great! If you wanted gluten free, I would try a gluten free flour mixture and gluten free oats. You could also substitute cashews/almonds to make a nutty crust and grind them up in a food processor.

    • Donna says:

      You could try substituting Splenda brown sugar which would lower calories and sugar content a lot. Just remember to use half the amount of Splenda. I am gonna try it.

      • [email protected] says:

        Give it a try, and let me know how it turns out. Thanks for the suggestion, Donna! ~Erin

  3. I love how packed full of blueberries these are! The color is gorgeous. I’ll definitely have to try these for a grab and go breakfast before class.

    • [email protected] says:

      Agreed! They would make a great breakfast or snack when walking to class, Rebecca. Enjoy! ~Erin

  4. These look great. We love blueberries and oatmeal in our house. I am going to have to make these. I have made some homemade granola bars with peanut butter that are great but I think we will like these as well. Pinned and shared.

    • [email protected] says:

      They’re great, AmieJo! They’re softer than a granola bar because of the blueberries! So delicious – and they’re great to wrap individually, freeze and pull out when you need a quick on-the-go breakfast. Enjoy! ~Erin

  5. Yum! Pinning these to my breakfast board 🙂

    • [email protected] says:

      Thanks so much, Kelly!

  6. YUM! pinned this for future use! a great idea for all the blueberries at our farmers’ market right now. visiting from #foodiefridays

  7. These look awesome! I am definitely going to try making them for my kids. So often our mornings are rushed and I bet they will love these! Thanks for sharing them at Foodie Fridays! Pinning and stumbling as well…can you tell I was excited to find these?!

    • [email protected] says:

      Thanks so much, Michelle!! ~Erin

  8. Yummy !! These look fantastic!
    I’d eat these any time of day 🙂

  9. I found you over at Foodie Friday and I love these. I printed off the recipe and will make some today. My daughter’s school is nut free so it’s hard to find yummy snacks that fit the bill.

    • [email protected] says:

      Yes, these would make a great nut-free lunch. Healthy, easy to make and really yummy, too! Enjoy~ Erin

  10. Kirsten says:

    These sound delicious! I wonder if raspberries or blackberries could be substituted for the blueberries in this? We have quite a lot of wild ones growing here and I’m always looking for new ways to use them.

    • [email protected] says:

      Yes, raspberries and blackberries (or both!) would be a fantastic substitution! Give it a try – I have a feeling they will be delicious!! Let me know how it goes. 🙂 Erin

  11. These look like the perfect breakfast bars! They look wonderful!

  12. Those sound like a perfect snack! I love grab and go snacks. They look so healthy and delicious. 😉

  13. These are so yummy! My daughter made them while she was home on a break from college. Do they need to be refrigerated?

    • [email protected] says:

      Hi Lisa! You can keep them out at room temperature, but they will keep longer if refrigerated. I also like to wrap them individually and freeze. We’ll take out some frozen ones to snack on, or put in lunchboxes. Enjoy!

  14. Those look ridiculously good! I’ve made a similar bar using strawberries rather than blueberries and the kids devoured them. I’ll have to try these next! 🙂

    • [email protected] says:

      Give ’em a try! They’re great, and my son (just like your kids) scarfed them down with a big glass of milk. Enjoy!

  15. Stopping in to let you know I have featured your post on Foodie Fridays starting Thursday Evening at 9pm EST. Stop by and say hello and link up another fabulous post!
    Blessings,
    Shari
    http://puregracefarms.com/?p=7884

  16. These look delish. If you have them in the freezer and want one for breakfast do you put it in the micro?

    • [email protected] says:

      You could definitely put it in the microwave for a few seconds to thaw it. I tend to just leave ours out for a little while and they thaw within an hour or two at room temperature. Great for lunchboxes! Enjoy! Erin

  17. Do the frozen need to thaw first?

    • [email protected] says:

      No, you can toss them in still frozen. They will cook up nicely in the oven. Enjoy!

  18. Theresa says:

    Definitely want to make these. Assume any other fruit could be substituted? Have you made them with raspberries or apples?

    • [email protected] says:

      Yes, you could certainly use other fruits. I’ve done cherries, and they were amazing!! Enjoy!

  19. Emily Maulucci says:

    Hello, would you be able to subsitute butter for say, melted Coconut oil? Or make it a bit fat friendlier?
    Thank you!
    They do look delcious!

    • [email protected] says:

      Sure, give it a try. I’m not sure if the amount used would be the same, but I’m sure the flavor would be wonderful. Enjoy!

  20. I was wondering whether you used old fashioned or quick cooking oats for this recipe, it doesn’t specify. I wasn’t sure, so I used half of each.

    • [email protected] says:

      I would recommend Old Fashioned Oats, as the bars tend to hold their shape a little better. Using quick oats tastes great, but may be a bit softer. Enjoy!

  21. Lesley says:

    what type of oatmeal do you use?

    • [email protected] says:

      I utilized Old Fashioned oats, as this oatmeal helps the bars hold their shape better. Enjoy! ~Erin

  22. Do these call for old-fashioned oats or quick oats?

    • [email protected] says:

      I utilized old fashioned oat, as the bars tend to hold their shape better, however, you can also use quick oats if they’re the only kind of oatmeal you have on hand. Enjoy!

  23. These were too salty & I even used unsalted butter. Would have been good without the salt.

    • [email protected] says:

      In this instance, simply omit the salt, and utilize unsalted butter.

  24. I know they probably go super fast and you’ve never had to worry about it, but how long do they usually last before spoiling?

    • [email protected] says:

      Leftovers need to be frozen or refrigerated. If left out at room temperature, they don’t keep long – maybe a day. I would recommend wrapping individually and freezing. Take out for a quick, on-the-go breakfast or snack. Enjoy!

  25. Michele says:

    When I mixed the cornstarch and sugar with the blueberries, the sugar sank to the bottom of the bowl. I tried to distribute the sugar evenly with the blueberries, but there are some sections of the pan that had more sugar on top than others. There was really nothing I could do at that point. When I tried the bars, I thought they were too sweet. So now I am wondering, is the sugar mixed with the blueberries really necessary?

    • [email protected] says:

      Hi Michelle! You can definitely cut down, or eliminate the sugar completely if that is to your taste. There is still sugar in the crust, which will cut the tartness of the blueberries. Enjoy! ~Erin

      • Michelle says:

        Incredible power bars is what I turned them into ! I used protein powder and almond meal in replace of the flour, raw honey,and coconut sugar in replace of the sugar , tapioca flour in place of the corn starch, and added flax and chia seeds! Incredible! So so good.

  26. Do you mean oats, or prepared oatmeal?

    • [email protected] says:

      Old fashioned oats – uncooked.

  27. Nanci Mabry says:

    They tasted delicious , but we’re not firm enough to cut into bars. What did I do wrong? Or what do I need to do different?

    • [email protected] says:

      Hmm, it could be a couple things To get a stable bottom crust, its important to press the crust firmly into the bottom of the pan. Also, make sure the bars cool completely before cutting. This helps ensure the bars hold their shape better. Glad you enjoyed, Nanci! ~Erin

  28. B Gordon says:

    Do you have the nutritional/calorie count on these by chance?

    • [email protected] says:

      Sorry, I don’t have that. I believe there are nutritional calculators available online where you can plug in a recipe. Enjoy the breakfast bars! ~Erin

  29. Jenny says:

    These taste sooo good! My daughter (4) thought there was too much blueberry filling so I might try a bigger pan to make the whole thing a little thinner. But she also thought it tasted like blueberry pie. Great recipe!

    • [email protected] says:

      Thanks so much, Jenny!! Your daughter is right, they really do taste like Blueberry Pie. So glad you enjoyed! ~Erin

  30. Kendall says:

    So excited to try this recipe! Was wondering if you think it would work using honey or agave as the sweetener instead of sugar.

  31. Mary Beth says:

    I made them vegan and gluten free. Coconut oil and applesauce replaced the butter and then I used gluten free flour however coconut flour would have been better. Yummy!

  32. Abbie says:

    anything you can substitute for butter to make them healthier?
    Thanks!!

  33. It looks very yummy and healthy, I think I will try to replace the flour for coconut flour http://www.tiana-coconut.com/products/coconut-superfoods/gluten-free-coconut-flour/ and the sugar for coconut nectar http://www.tiana-coconut.com/products/coconut-superfoods/coconut-nectar-sugar-substitute/ and let’s see what comes from it 🙂 Hopefully everything will be ok. Thanks for this amazing recipe.

  34. Jennifer says:

    I just popped these bars in the oven, their a breeze to make! Can’t wait to try them…I’ll let you know how I like them…because I’m sure I will!

  35. Jennifer says:

    …the verdict, YUMMY!!! I will be making these 100 times over. Thank you for a wonderful recipe!

    • [email protected] says:

      Yeahhhh!!! So happy you loved them. Enjoy!

  36. Heather says:

    No doubt these were delish! But I wouldn’t call them a breakfast bar, to me they were more of a cookie bar or cobbler bar. Not something I was able to handle first thing in the morning, but tasted great as a dessert with a scoop of vanilla ice cream!

  37. karen says:

    Fantastic. Blueberries burst.

  38. Kimberlyn says:

    I just made this, but the topping/crust never melted, or baked. It is still dry and crumbly like it was when it went into the oven? What did I do wrong?

  39. Lauren Gilbert says:

    Hi, if I use frozen blueberries, should I thaw them first?

    • [email protected] says:

      No need to thaw. You can bake as frozen, and they’ll be great. Enjoy! ~Erin

  40. These are amazing!!! Thanks for the great recipe!

  41. Made these this morning and wow….talk about blueberry yumminess!! These taste so good its going to be tough to keep them just for breakfast! lol

    • [email protected] says:

      I know – aren’t they fantastic! Great for dessert too – add a scoop of vanilla ice cream – you’ll be in heaven! 😉 Enjoy, Jane!

  42. Don’t sub coconut oil for the butter, it won’t set lol. I didn’t have enough butter so thought I’d try. Still tastes really good though! Didn’t used any sugar with the blueberries, doesn’t need it, and subbed some coconut sugar for the brown sugar. Will try again with butter!

  43. Jennifer says:

    Hi! I absolutely adore this recipe and thank you so much for sharing it. I added almonds 2 ways to the mix and have shared the recipe on my blog:

    http://www.juniperinherhair.com/blueberry-almond-oat-bars/

    i hope you enjoy. cheers!

  44. Lauren says:

    How do you store these? They are delicious! Are you abel to freeze them??

    • [email protected] says:

      I would refrigerate after you initially make them. Unfortunately, they don’t keep long when you keep them at room temperature. Yes, you can definitely freeze them. In fact, this is one of my favorite ways to make these. I will make a pan, cut them all, wrap them all in plastic wrap, then freeze individually and take out for a quick snack. Enjoy!

  45. PamCakes says:

    I bake all the time~ cheesecakes, cookies, cupcakes, homemade poptarts, you name it. These are BY FAR the most delicious thing I have ever made. The texture of the crust is perfect, the sweetness is just right. Thank you for sharing this wonderful recipe! I have another batch in the oven right now. 🙂

    • [email protected] says:

      Fantastic!! So glad you love them! Enjoy – Erin

  46. Tamara says:

    Just made these! Amazing!

    • [email protected] says:

      Awesome! So glad you loved them. ~erin

  47. I have a really stupid question. What do you mean by “old fashioned” oatmeal? I have steel cut oats at home. Can I use that? Or do you mean the more instant stuff?

  48. Do you happen to have the calorie break down on these bars? They are absolutely delicious!!

  49. Mikaela McMorine says:

    These bars are amazingly delicious; my family just adored them and gobbled them up. Thank you for sharing!

  50. I can’t wait to try these. I’m drooling over the photos and I haven’t even tasted them yet! So good.

  51. We are forever on the quest of finding healthy grab and go breakfast foods – and these look incredible!

  52. I adore these!!!!

  53. These are calling my name! What a gorgeous filling!

  54. Jaclyn says:

    these sound wonderful. Do you know the calories in 1 bar?

  55. Stacey says:

    I made these and they’re all crumbly 🙁 the crumble is really good! But, a bar would be nice! What might I have done wrong?

  56. Sweet perfection! Made these a day ahead for a brunch. Cooled in pan completely and placed in the fridge. Cut into 30 bars next day. Based on reviews, I cut the salt in half and when I mixed the berries with sugar and cornstarch, like someone mentioned, the sugar sank to the bottom of the bowl. I just distributed the berries first and then sprinkled the remaining sugar evenly over them. I used frozen blueberries. This was so easy to make. I love it! My picky toddler enjoyed them too! Thanks for a great recipe!

    • Oh I forgot to mention I also cut the sugar in the berries in half as well (2 tablespoons). Delicious!

  57. Gloria says:

    here is the nutritonal facts per 1/18 servings

    Calories 256
    Calories from Fat 100
    % Daily Value*
    Total Fat 11.1g
    Saturated Fat 6.6g
    33%
    Cholesterol 27mg
    Sodium 77mg
    Potassium 91mg
    Total Carbohydrates 37.0g
    Dietary Fiber 2.0g
    Sugars 17.1g
    Protein 3.3g

    So it is low in sodium, high in Vit b6 but is high in sugar and in fat.
    Would be a fulfilling breakfast with more protein, maybe add quinoa or whey powder to the oatmeal.

  58. Kayleigh says:

    How long do the bars keep frozen? Do you wrap them in anything other than plastic wrap in the freezer? Thanks they are delicious !

  59. Lauren says:

    How long would these stay in the fridge and I’m the freezer? Thanks for sharing this recipe!

  60. Gotta love breakfast food! These look delicious. I saved them a while back on Pinterest and have been meaning make them. Just got a bunch of blueberries so I’m in!

  61. Michelle says:

    Incredible power bars is what I turned them into ! I used protein powder and almond meal in replace of the flour, raw honey,and coconut sugar in replace of the sugar , tapioca flour in place of the corn starch, and added flax and chia seeds! Incredible! So so good.

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