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.
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.
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.
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.
Here’s how these delicious breakfast bars come together:
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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. 😉