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Blueberry Oatmeal Breakfast Bars

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The perfect blueberry crumble bars!

Loaded with juicy blueberries and topped with a brown sugar-oatmeal crumble, these Oatmeal Breakfast Bars are a delicious breakfast bar recipe.  Great to enjoy fresh out of the pan, or wrap up and freezer, these blueberry oatmeal bars are fantastic.

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Loaded with juicy blueberries and topped with a brown sugar-oatmeal crumble, these Oatmeal Breakfast Bars are a delicious breakfast bar recipe.  Great to enjoy fresh out of the pan, or wrap up and freezer, these blueberry oatmeal bars are fantastic.

One of our very favorite back to school treats are these blueberry oatmeal breakfast bars. This breakfast bar recipe is great for rushed school mornings. We will often make a batch, enjoy a few fresh out of the oven and then wrap and freeze the rest. Blueberry oatmeal bars also make a great after-school snack with a glass of milk!

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 blueberries and topped with a brown sugar-oatmeal crumble, these Oatmeal Breakfast Bars are a delicious breakfast bar recipe.  Great to enjoy fresh out of the pan, or wrap up and freezer, these blueberry oatmeal bars are fantastic.

How this breakfast bar recipe comes together

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.

You’ll begin my mixing together the oatmeal brown sugar crust by combining the oatmeal, flour, brown sugar, soda and salt. Melt the butter, and pour over the oatmeal mixture. Mix together until incorporated and crumbly. Press 2/3 of the oatmeal mixture into a 9×13 pan, saving the other 1/3 for the topping.

Mix together the blueberries and sugar, and pour over the bottom crust, making sure the berries are evenly distributed over the crust.  Then, top the berries with the remaining 1/3 of the crust.  Simply crumble over the top of the berries.

Love pairing oats and fruit? Check out some of our other recipes:

Loaded with juicy blueberries and topped with a brown sugar-oatmeal crumble, these Oatmeal Breakfast Bars are a delicious breakfast bar recipe.  Great to enjoy fresh out of the pan, or wrap up and freezer, these blueberry oatmeal bars are fantastic.

Bake up these easy 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 breakfast 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.

Loaded with juicy blueberries and topped with a brown sugar-oatmeal crumble, these Oatmeal Breakfast Bars are a delicious breakfast bar recipe.  Great to enjoy fresh out of the pan, or wrap up and freezer, these blueberry oatmeal bars are fantastic.

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 Bars:

This baked blueberry oatmeal is a fantastic way to jazz up your bowl of porridge. This healthy baked oatmeal recipe has loads of juicy blueberries and sliced almonds to make it hearty, filling and completely delicious!

If you’re looking to go healthier for breakfast, check out all of my Healthy Breakfast Meal Prep recipes & ideas here:

Are you looking for some good grab and go breakfast ideas for work to keep you away from the greasy, drive-thru breakfast? I've got ya covered with these 20 Healthy Breakfast Meal Prep Ideas for your busiest mornings!
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.  Great to enjoy fresh out of the pan, or wrap up and store in the freezer for a grab-and-go breakfast.

Here’s a quick-reference grocery list of the ingredients you’ll need to make these yummy Blueberry Oatmeal Breakfast Bars:

  • Old-Fashioned Oatmeal
  • Flour
  • Brown Sugar
  • Butter
  • Baking Soda
  • Salt
  • Blueberries
  • Sugar
  • Corn Starch

If you loved these fantastic blueberry oatmeal crumble bars, check out some of our other blueberry treats:

Blueberry Oatmeal Breakfast Bars by DelightfulEMade.com

Blueberry Oatmeal Breakfast Bars

Yield: 18
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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 9x13 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.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 250Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 257mgCarbohydrates: 36gFiber: 2gSugar: 19gProtein: 3g
© Erin Indahl-Fink
Cuisine: American / Category: Breakfast

Loaded with juicy blueberries and topped with a brown sugar-oatmeal crumble, these Oatmeal Breakfast Bars are a delicious breakfast bar recipe.  Great to enjoy fresh out of the pan, or wrap up and freezer, these blueberry oatmeal bars are fantastic.

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Comments

  1. Kimberly says

    Two words ... yes, please! I love, love, love blueberries and these bars are bursting with them! Putting these on my "to make" list ASAP!
    Reply

      • Bridget says

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

      • Love2cook says

        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?
        Reply

    • 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.
      Reply

    • [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
      Reply

      • 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??
        Reply

      • 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.
        Reply

    • 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.
      Reply

    • Emily says

      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!
      Reply

      • Erin Indahl-Fink says

        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!
        Reply

  4. AmieJo says

    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.
    Reply

    • [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
      Reply

  7. Michelle @ A Dish of Daily Life says

    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?!
    Reply

  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.
    Reply

    • [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
      Reply

  13. Lisa says

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

    • [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!
      Reply

  15. Pure Grace Farms says

    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
    Reply

  16. Cindy says

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

    • [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
      Reply

  18. Theresa says

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

  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!
    Reply

  20. Fay says

    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.
    Reply

    • [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!
      Reply

  24. Kim says

    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?
    Reply

    • [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!
      Reply

  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?
    Reply

    • [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
      Reply

      • 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.
        Reply

        • KIMBERLY says

          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?
          Reply

  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?
    Reply

    • [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
      Reply

  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!
    Reply

  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.
    Reply

  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!
    Reply

  33. Carol says

    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.
    Reply

  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!
    Reply

  35. Jennifer says

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

  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!
    Reply

  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?
    Reply

  41. Jane says

    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
    Reply

  42. B says

    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!
    Reply

  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!
    Reply

    • [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!
      Reply

  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. :)
    Reply

  47. Kim says

    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?
    Reply

  49. Mikaela McMorine says

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

  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?
    Reply

  56. Lori says

    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!
    Reply

    • Lori says

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

  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.
    Reply

  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 !
    Reply

  59. Lauren says

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

  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.
    Reply

  62. Emily says

    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.
    Reply

  63. Anne says

    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
    Reply

  65. Johnny says

    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.
    Reply

  67. Livia Doyle says

    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!
    Reply

  73. Julie Briones says

    Oldie but a goodie recipe! Sharing with my daughter! So happy to have you at Tuesday Turn About, friend!
    Reply

  74. Kippi says

    Yum, I love blueberries and I am so happy I found your delicious recipes for blueberries. Pinned! Have a great weekend, Kippi
    Reply

  75. Michelle says

    Can this recipe be used with other frozen fruit, such as strawberries, or mango? Would it require a different amount of baking time?
    Reply

    • Erin Indahl-Fink says

      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
      Reply

  76. CG says

    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
    Reply

  77. Kathie Young says

    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
    Reply

    • Erin Indahl-Fink says

      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
      Reply

  79. Wren says

    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.
    Reply

  81. Jessica Medina says

    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!!
    Reply

  82. Theresa Heidecker says

    Can these be made with almond flour or another type of flour beside wheat? Also, coconut sugar?
    Reply

    • Erin Indahl-Fink says

      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!
      Reply

  83. Marlene Olson says

    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!
    Reply

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