Loaded with fresh, juicy blueberries and topped with a brown sugar oatmeal crumble, these blueberry oatmeal bars are a delicious breakfast treat. Great to enjoy fresh out of the pan, or wrap up and freezer, these are a beloved, tested, crowd-pleasing summer bake.
These blueberry oatmeal bars have long been a family favorite! I’ve been making these blueberry crumble bars since 2014 and they’ve become one of the most requested recipes in my family, every summer, when fresh blueberries are in season.
After making these bars dozens of times, I’ve learned exactly what makes the crust hold together and the filling set just right. It involves just a few key ingredients, including corn starch, butter and brown sugar.
Additionally, these blueberry crumble bars have been one of my most-pinned recipes on Pinterest of all time! Readers tell me they make it every blueberry season.
Ingredients you’ll need to make these blueberry crumble bars:
- Oatmeal – you can use either instant oatmeal or old-fashioned oats. I’ve used both and I prefer old-fashioned oats as they make a nicer crumble topping.
- Flour – used to help hold the crust together.
- Brown Sugar – brown sugar is preferable over white, granulated sugar, as brown sugar provides a nice golden crust and topping. The molasses in brown sugar helps keep the bars chewy and not crisp.
- Butter – ideal for making the crust and crumble topping. I prefer using butter over margarine, as butter has the ideal fat solids that help create a tender crust.
- Baking Soda – ideal for making the crust and crumble topping.
- Salt – helps to balance the sugar in this sweet recipe. Don’t skip the salt.
- Blueberries – I prefer fresh blueberries for this recipe, however, if fresh is out of season or unavailable, frozen blueberries can be used. Be sure to thaw frozen blueberries completely before baking in this recipe.
- Sugar – used to help sweeten the blueberry filling.
- Corn Starch – a necessary thickening agent to help thicken the juices of the blueberries as they bake.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
Why this recipe works
This recipe is actually derived from a recipe that my mom use to make called “easy bars.” Like their namesake, these blueberry bars are super easy to make, as the bottom crust is the same mixture as the top crumble.
The filling uses fresh blueberries mixed together with sugar and corn starch. The corn starch is an essential ingredient, as it helps the juices from the blueberries thicken as they bake. This helps keep the blueberry filling set and helps the bottom crust stay slighly firm and uniform.
The bottom crust comes together easily in one bowl. Half of the crust mixture is pressed into the bottom of the pan, and the other half of the crust mixture is crumbled over the top of the blueberry filling. The crust mixture uses real butter, brown sugar and oatmeal. These ingredients caramelize perfectly in the oven, keeping firm and flavorful.
FAQ’s for making these blueberry oatmeal crumble bars:
For this recipe, you’ll need a 9×13″ pan. For best results use a non-glass pan, like a cake pan.
Yes, frozen blueberries can be used in this recipe – however, make sure they are completely thawed. I recommend rinsing frozen blueberries in a collander with warm water and letting them sit for a few minutes to let the excess water drain. Mix with the sugar and corn starch and add to the bottom crust.
I recommend using old-fashioned oats. This forms a better crust and crumble topping. You can use quick-cooking oats if you’re in a pinch.
Yes, you can substitute strawberries, raspberries or blackberries for this recipe. This will be a 1:1 substitution. Like mentioned earlier, if you’re using frozen fruit, make sure the berries are thawed completely before adding to the rest of the ingredients.
These blueberry bars can be left at room temperature, but will keep for just a couple days. For best results, I recommend refrigerating or freezing the bars if wanting to keep them longer. In the refrigerator they will last about 7 days. When frozen, the bars will keep for up to 3 months.
What people are saying about these blueberry oatmeal bars:
“Two words … yes, please! I love, love, love blueberries and these bars are bursting with them! The perfect pairing of a tender and sweet oatmeal crust with a juicy blueberry filling.” -Kimberly S.
“So good! Very easy to make, and delicious with some plain Greek yogurt for a yummy breakfast! My kids all enjoyed it and I plan to make it again for quick school morning breakfast.” -Tracey A.
“I love this recipe! I add lemon zest to the oatmeal mixture & lemon juice to the blueberry mixture.” -Sheryl T.
“These are my annual favorite after berry picking. thank you for a consistently amazing treat.” -Gabby M.
“Thank you for this recipe. My 3 year old and I made these together and then I stored the bars individually and had them ready for breakfast on the go. Very tasty!” – Alecia M.
“Tastes like a blueberry pie! Im in love!” -Brandy S.
Love pairing oats and fruit? Check out some of our other recipes:
- Banana Blueberry Oatmeal Muffins
- Raspberry Crumble
- Healthy Peach Crisp
- Peach Overnight Oats
- Cherry Overnight Oats
- Mixed Berry Cobbler with Cake Mix
- Apple Cinnamon Baked Oatmeal Bars
- Peanut Butter Banana Baked Oatmeal
- Healthy Apple Muffins
- Chocolate Baked Oats
Baking and storing these blueberry oatmeal bars:
Bake the blueberry bars until golden brown and the blueberries are bubbly. Remove from the oven and let cool to room temperature before cutting. Feel free to cut into squares, or into long bars like these.
These oatmeal 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 the car or bus when your crunched for time.
Much like my Cherry Almond Breakfast Cookies, this breakfast bar recipe is way better than any store-bought bar or cookie. 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.
Would you like a healthier version of these blueberry oatmeal bars? Check out my Baked Blueberry Oatmeal.
If you’re looking to go healthier for breakfast, check out all of my Healthy Breakfast Meal Prep recipes & ideas here:
If you loved these fantastic blueberry oatmeal crumble bars, check out some of our other blueberry treats:
- Blueberry Coffee Cake with with Sour Cream
- Blueberry Cream Cheese Breakfast Braid
- Healthy Lemon Blueberry Loaf
- Blueberry Cream Cheese French Toast Bake
- Healthy Blueberry Muffins Recipe
- Blueberry Almond Chia Pudding
- Blueberry Protein Muffins
- Baked Blueberry Oatmeal
- Blueberry Vanilla Protein Oatmeal
- Blueberry Overnight Oats
- Cream Cheese Blueberry Danish
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Fresh Blueberry Oatmeal Bars with Brown Sugar Crumble
Equipment
- 9 x 13" Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 2 1/4 cup Old Fashioned rolled oats
- 2 1/4 cup flour
- 1 1/2 cup brown sugar
- 1 cup butter 2 sticks
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cup blueberries fresh or frozen
- 1/4 cup granulated sugar
- 1 Tablespoon corn starch
Instructions
- 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 the bottom 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.
Notes
Nutrition
Two words … yes, please!
I love, love, love blueberries and these bars are bursting with them!
Putting these on my “to make” list ASAP!
Awesome! Hope you enjoy them as much as we have. Thanks so much for stopping by, Kimberly!
Frozen vs. Fresh this fall season. Which do you recommend? Which method turns out better? Thanks !
I love the idea of this recipe! Just making them now. When you freeze them do you put cut bars in a bag together or individually wrapped? How long to thaw?
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.
can you use low sugar product
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
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??
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!
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.
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.
Give it a try, and let me know how it turns out. Thanks for the suggestion, Donna! ~Erin
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.
Agreed! They would make a great breakfast or snack when walking to class, Rebecca. Enjoy! ~Erin
These are amazingly delicious! Just made a batch today for the first time.
The only thing I struggled with is how to keep them from falling apart when I cut them. I wonder if I didn’t let them cool enough? I’ll try putting in the fridge before I leave for a dog class and see how they are when I get home later. Either way, they’re so, so yummy!
Yes, its a good idea to let them cool before cutting. Storing in the refrigerator will help the blueberry center chill and help the bars keep their shape. Enjoy!
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.
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
Yum! Pinning these to my breakfast board 🙂
Thanks so much, Kelly!
YUM! pinned this for future use! a great idea for all the blueberries at our farmers’ market right now. visiting from #foodiefridays
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?!
Thanks so much, Michelle!! ~Erin
Yummy !! These look fantastic!
I’d eat these any time of day 🙂
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.
Yes, these would make a great nut-free lunch. Healthy, easy to make and really yummy, too! Enjoy~ Erin
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.
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
These look like the perfect breakfast bars! They look wonderful!
Those sound like a perfect snack! I love grab and go snacks. They look so healthy and delicious. 😉
These are so yummy! My daughter made them while she was home on a break from college. Do they need to be refrigerated?
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!
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! 🙂
Give ’em a try! They’re great, and my son (just like your kids) scarfed them down with a big glass of milk. Enjoy!
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
These look delish. If you have them in the freezer and want one for breakfast do you put it in the micro?
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
Do the frozen need to thaw first?
No, you can toss them in still frozen. They will cook up nicely in the oven. Enjoy!
Definitely want to make these. Assume any other fruit could be substituted? Have you made them with raspberries or apples?
Yes, you could certainly use other fruits. I’ve done cherries, and they were amazing!! Enjoy!
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!
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!
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.
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!
what type of oatmeal do you use?
I utilized Old Fashioned oats, as this oatmeal helps the bars hold their shape better. Enjoy! ~Erin
Do these call for old-fashioned oats or quick oats?
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!
These were too salty & I even used unsalted butter. Would have been good without the salt.
In this instance, simply omit the salt, and utilize unsalted butter.
I did use unsalted butter. I think you should use baking POWDER instead of baking SODA.
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?
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!
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?
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
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.
I added vanilla protein powder as well. I agree with what a few others mentioned about the sugar and cornstarch- the sugar could definitely be eliminated. This is tasty, but way too much sugar (I.e. kid cocaine) for breakfast. I’ll be working on finding a way to cut the sugar content and up the protein so it’s more nutritious. Michelle, how did yours turn out?
Do you mean oats, or prepared oatmeal?
Old fashioned oats – uncooked.
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?
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
Do you have the nutritional/calorie count on these by chance?
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
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!
Thanks so much, Jenny!! Your daughter is right, they really do taste like Blueberry Pie. So glad you enjoyed! ~Erin
So excited to try this recipe! Was wondering if you think it would work using honey or agave as the sweetener instead of sugar.
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!
anything you can substitute for butter to make them healthier?
Thanks!!
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.
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!
…the verdict, YUMMY!!! I will be making these 100 times over. Thank you for a wonderful recipe!
Yeahhhh!!! So happy you loved them. Enjoy!
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!
Fantastic. Blueberries burst.
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?
Hi, if I use frozen blueberries, should I thaw them first?
No need to thaw. You can bake as frozen, and they’ll be great. Enjoy! ~Erin
These are amazing!!! Thanks for the great recipe!
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
I know – aren’t they fantastic! Great for dessert too – add a scoop of vanilla ice cream – you’ll be in heaven! 😉 Enjoy, Jane!
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!
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!
How do you store these? They are delicious! Are you abel to freeze them??
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!
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. 🙂
Fantastic!! So glad you love them! Enjoy – Erin
Just made these! Amazing!
Awesome! So glad you loved them. ~erin
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?
Do you happen to have the calorie break down on these bars? They are absolutely delicious!!
These bars are amazingly delicious; my family just adored them and gobbled them up. Thank you for sharing!
I can’t wait to try these. I’m drooling over the photos and I haven’t even tasted them yet! So good.
We are forever on the quest of finding healthy grab and go breakfast foods – and these look incredible!
I adore these!!!!
These are calling my name! What a gorgeous filling!
these sound wonderful. Do you know the calories in 1 bar?
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?
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!
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.
How long do the bars keep frozen? Do you wrap them in anything other than plastic wrap in the freezer? Thanks they are delicious !
How long would these stay in the fridge and I’m the freezer? Thanks for sharing this recipe!
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!
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.
These are very good. All my kids gave them a thumbs up. Great idea for breakfast on the go and snacks for my kiddos. I plan on freezing and sending with mid kid for his morning snack at school. I did cut the sugar (both brown and white) in half and used whole wheat flour. I used frozen blueberries that we picked fresh this summer so I knew they were plenty sweet.
I make them with 2 apples and use an apple pie seasoning without the additional sugar and they come out amazing every time!!!
I have also worked with vegetable oil instead of butter, it didn’t come out as well but I also elfed up and used my ceramic tart pan instead of my usual metal sheet 😒
If you want to substitute the butter just be careful as what you will use will effect the taste, but doing this with the apples, applesauce seems to make the most sense!
Thanks for posting this recipe I play with it a lot
These blueberry bars are great for a quick snack or breakfast on the go. Thanks for linking up and sharing with us at #overthemoon link party. Have a lovely day.
You say these are “waaay better” than those tiny store bought bars. Girl, you are too modest there is no comparison. They are delicious. I used Blue Bonnet tub margarine. I am below poverty level poor. Blue Bonnet is reviewed as a heathy butter substitute as well as costing much less. l also used whole wheat flour. As I said they were delicious.. I read a comment saying using 1/2 the sugar they were still “yummy.” Do you think this is something that would work? I’d like eating less sugar but not if they wouldn’t be as wonderful as they are. I look forward to trying different fruit. I must add, so easy to prepare.
I would also like to know if I can use half the sugar in total?Not concerned with sweetness, just want to know if they will stick together or crumble,
I have not tested the recipe only using 1/2 the sugar. My “guestimate” is that the crust will still hold its shape, but it will be thinner and slightly drier. Let me know how it turns out. Thanks! -Erin
Made these EXACTLY per recipe and they are so crumbly they’re basically granola 😑
I just made these delicious bars and my family and I really enjoyed them! Thank you for posting your recipe and I am so glad I came across it!
This looks so good! What a great breakfast meal prep for the whole family!
Thanks for sharing! Do they keep long?
These look so good! What a great breakfast meal prep or item to bring to brunch!
Wow, these breakfast bars sound amazing! Thanks for sharing at the Weekend Blog Hop at My Flagstaff Home! –Jennifer
This looks like a great recipe to have once I get my blueberries growing!
Oldie but a goodie recipe! Sharing with my daughter! So happy to have you at Tuesday Turn About, friend!
Yum, I love blueberries and I am so happy I found your delicious recipes for blueberries.
Pinned!
Have a great weekend,
Kippi
Can this recipe be used with other frozen fruit, such as strawberries, or mango? Would it require a different amount of baking time?
Hi Michelle,
Yes! You can definitely use other fruits. I’ve used strawberries, raspberries, a triple-berry mix and pineapple. All of these will have relatively the same baking time. With whole frozen strawberries, I would recommend cutting these into quarters, as you often get really big strawberries. Having smaller pieces bakes better. Enjoy! Erin
My blueberries did not blister. Not Sure what happened with that. I also sub the flour with Almond and Coconut flour. I haven’t tried it yet as its still setting. I’m sure it will taste fine but it the lack of blistering is disappointing
I would like to think the nutrition info is wrong. That it is for the total pan and not a single serving as I am understanding it. I would also like to know how many servings is suggested
Hi Kathie,
Yes, there was an error with the nutrition calculator, as it was calculating for the entire pan and not an individual serving. Each bar is approximately 250 calories. Thank you for letting me know about the error, as it has been corrected. Best, Erin
These are so delicious and easy to make! Definitely a hit in my house!
I just pulled these out of the oven and the smell is incredible! I don’t know that I’ll be able to wait for these to cool before I dive in.
These look amazing. I love blueberry and oatmeal.
These have to be some of the best oatmeal bars I have ever had! They are super simple and easy to make and they turn out beautiful! My kids loved them so much I literally had to put them in the freezer so they wouldn’t eat them all the same day they were made.
I used frozen raspberries and frozen strawberries that I chopped up for just a little added sweetness since raspberries can be tart at times. I also added about 1/2 tsp. Vanilla and 1 TBS maple syrup into the “filling” mixture. I can’t say enough good things about this recipe! I’m actually going out today to buy the blueberries so I can make those ones today! Lol I will also add about 1/2 C Greek yogurt to the blueberry mixture as well just to give it a blueberries and cream type of thing going on.mmmm mmmm….I’m drooling already!!
Can these be made with almond flour or another type of flour beside wheat?
Also, coconut sugar?
Yes, almond flour, oat flour or even a gluten-free all-purpose flour, like King Arthurs would work well. Yes, you can also substitute coconut sugar as well. Enjoy!
These are fantastic! I made a few changes. I used Swerve Brown sugar and Stevia as sugar substitutes. I added in pistachios and sunflower seeds. The base seemed a little more crumbly than it should be so I added in some coconut oil. They were easier to cut after being refrigerated for 2 days. Great recipe! Thank you!
Tastes like a blueberry pie! Im in love
How can these be stored for later? How long are they good?
These are basically blueberry crisp bars. Delicious, but they are for dessert, not breakfast. And with half a pound of butter, definitely not healthy!
The flavor of these bars is great but it’s made for a humid climate and needs way more moisture to not just be a crumble. If you live where it’s dry a few tips. Don’t use fresh blueberries. They’re still just whole blueberries just sitting in a crumble. It would be better to cook and burst them on the stove with a 1/2 c of water added to the blueberry mixture. Bring to a boil and then pour that over the crumb layer. I’d also recommend at least 1/2 c milk to the crumb mixture. Otherwise you’ll just get tasty crumby granola. I’m still going to use it but over yogurt instead.
Thank you for this recipe. My 3 year old and I made these together and then I stored the bars individually and had them ready for breakfast on the go. Very tasty!
these are my annual favorite after berry picking. thank you for a consistently amazing treat.
I love this recipe! I add lemon zest to the oatmeal mixture & lemon juice to the blueberry mixture.
So good! Very easy to make, and delicious with some plain Greek yogurt for a yummy breakfast! My kids all enjoyed it and I plan to make it again for quick school morning breakfast.
Are you supposed to smush the berries before putting them on the oat mix? Mine does not look like yours and mine is super crumbly as well. Not sure what I did wrong, I followed instructions exactly.
No need to mash the berries. When baked, the berries will pop and bubble. Many things can be the culprit of crumbly bars, including humidity, extra juicy berries or the type of oatmeal you use. Best, Erin
Only thing I would omit would be the baking soda. I can just taste it in the bars and it has a fizzy kick to it. Otherwise, I’d call this more like a dessert but it was still delicious.
I used coconut oil in place of butter . coconut sugar in place of brown sugar and monkfruit sweetener in place of the sugar. I used strawberries being that is what i had. LOVE THESE! A new guilt pleasure without the guilt.