Blueberry Oatmeal Bars are a nutritious and delicious recipe the whole family will devour. You need one bowl and one pan for these easy & healthy oatmeal bars bursting with fresh blueberries! They are finished with an amazing oatmeal crumble topping!
Do you struggle with finding healthy breakfast or snack choices for your family? Something that doesn't come from a package and contains questionable ingredients?
My family is a little obsessed with healthy Easy Oatmeal Bars! This time of year, when berries are in season, this Strawberry Oatmeal Bar Recipe and these Easy Blueberry Oatmeal Bars 🫐 are made weekly!
Not only are they simple to bake, but they contain a minimal amount of processed sugar, so they are a Healthy Food Recipe the whole family loves.
If you are a fan of healthy bar recipes, you need to try Strawberry Oatmeal Bars and Banana Oatmeal Bars!
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Healthy Blueberry Oatmeal Bars
We should note that these bars are not overly sweet, with minimal sugar and whole grains. However, they are still incredibly delicious with the crumbly topping and baked blueberries!
One of the reasons we like them so much is oats! Oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of essential vitamins, minerals, fiber, and antioxidants.
We're always looking for healthy snacks for the kiddos, so you can't go wrong when you bake oats into a bar, and it tastes this good!
We recently fell in love with these Oatmeal Banana Bars! Oh, so delish!
If you need them, we have tons of Baking Tips for beginners!
Step By Step Instructions
This recipe comes together with one bowl and one pan with a few simple steps!
Step 1 - Prepare Crust and Topping
First, preheat the oven to 350 degrees F. and line your pan with parchment. Next, combine all the dry ingredients for the main recipe, including rolled oats, ½ cup honey, melted butter, and vanilla extract, in a large bowl and mix.
Now, reserve 1 cup of the oat mixture, place the rest in the prepared pan, and pat down.
Tip: You can also add a little lemon zest to the recipe for added lemon flavor.
Step 2 - Prepare Blueberry Filling
Next, place the washed blueberries, lemon juice, cornstarch, and coconut sugar (if you prefer, use regular granulated sugar) in the bowl you used for the oat mixture.
Stir to combine.
Step 3 - Layer Ingredients in Pan & Bake
Next, place the blueberries on top of the oat mixture in the pan. Crumble the reserved cup of the oat mixture over the blueberries and place it in the oven for 45 minutes.
Tip: Since oven temperatures vary, check your oatmeal bars during the last few minutes of cooking to make sure they don't overcook.
Finally, let it cool completely before taking it out of the pan.
Get ready for your house to smell amazing!
Can You Use Frozen Blueberries?
A great question that's often asked, especially when blueberries are not in season. Yes, you can use frozen blueberries in this oat bar recipe.
When frozen, berries contain more water, so we recommend adding a teaspoon of cornstarch to the berries before adding the topping.
Vegan Blueberry Bars
Make the bars as instructed with these ingredients. They turn out great! If you'd like to make a vegan version of this bar, follow these substitutions:
- Substitute coconut oil for the butter.
- Use maple syrup instead of honey.
More Blueberry Recipes
Blueberry Crisp
Blueberry Tart
Blueberry Cobbler
Crockpot Blueberry Oatmeal
Blueberry Smoothie
Tips & Tricks
- Oats: This breakfast oat bar recipe is best if you use old-fashioned oats, not instant oats.
- Flour: We like using the healthy option of whole wheat flour, but regular flour would also work.
- Sweetener: Readers often use maple syrup instead of honey, with excellent results.
How To Store
- To store, layer the bars between waxed paper in an airtight container. Keep in the refrigerator for up to 5 days. Bring back to room temperature before serving.
You can definitely do these Baked Oatmeal Bars for Breakfast. They are a quick grab-n-go recipe that's healthy and a dream if you're rushing out of the house (like we do most of the time)! Munch away!
Recipe FAQs
This recipe is perfect for meal prep since you can freeze blueberry Oatmeal Bars for up to 3 months. Just bring them out of the freezer the day before you'd like to eat them. Make sure to store them properly to avoid freezer burn.
Oh, and if you want to have them for dessert, these healthy blueberry bars go great with vanilla ice cream, a drizzle of maple syrup, or fresh whipped cream 🙂
More Healthy Breakfast Recipes
Crockpot Blueberry Oatmeal - an overnight sensation. Just put all the ingredients in your slow cooker and wake up to a healthy and delicious meal.
7 Healthy Oatmeal Bar Recipes - pick your favorite flavor and enjoy a healthy breakfast every day of the week.
Apple Cinnamon Crockpot Oatmeal - wake to one of the best-tasting breakfast recipes!
Apple Oatmeal Bars - Bursting with fresh apples and hearty oats, these bars are the perfect balance of comfort and nutrition.
Love this Blueberry Oatmeal Breakfast Bars recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Easy Blueberry Oatmeal Bars Recipe
Equipment
- 8x8 inch baking pan
- mixing bowl
- small bowl
Ingredients
Crust & Crumble Topping
- 6 Tablespoons butter (melted (you can substitute coconut oil))
- 1 teaspoon real vanilla extract
- 1½ cups white whole wheat flour ((you can substitute regular flour))
- 1½ cups old fashioned oats ((not instant))
- ½ cup honey
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- pinch salt
Blueberry Filling
- 2 ½ cups fresh blueberries
- 2 tablespoon fresh lemon juice
- 2 teaspoons corn starch
- ¼ cup coconut sugar ((you can substitute regular sugar))
Instructions
- Preheat oven to 350 degrees F.
- Line the bottom of an 8x8 pan with parchment paper, foil, or with cooking spray.
- To make the crust & crumble, place the whole wheat flour, regular oats, honey, brown sugar, ground cinnamon, and salt in a large bowl. Stir in melted butter and vanilla until just combined. The mixture should be a little dry and crumbly. Reserve 1 cup of the mixture, this will be your crumble topping.
- Add the oat mixture to the prepared baking pan. Press mixture into the bottom of the pan in an even layer.
- Place blueberries, lemon, coconut sugar, and corn starch in the same bowl you mixed the oat mixture and stir to combine. Place the blueberries over the crust in an even layer.
- Evenly sprinkle the remaining crumble mixture over the top of the blueberries.
- Bake the bars for 45 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and enjoy!
Video
Notes
- OATS: This recipe is best if you use old-fashioned oats, not instant oats.
- FLOUR: We like using the healthy option of whole wheat flour, but regular flour would also work.
- SWEETNER: Readers often use maple syrup instead of honey with great results.
- STORING: To store, layer the bars between waxed paper in an airtight container. Keep in the refrigerator for up to 5 days. Bring back to room temperature before serving. Blueberry Oatmeal Bars can be frozen for up to 3 months in an airtight container.
Nutrition
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Aimee says
I made these but I soaked the rolled oats in organic plain kefir overnight. What an amazing oat bar!!!!! Absolutely perfect ... not to sweet-super filling, and I cut my pan into 20 squares only 239 calories per square 😮 amazing!!!!! so so so good! my wasn't dry or crumbly at all.
Ritika Gann says
So glad you liked it!!! I love the idea of soaking the oats in kefir...might have to try that myself!
Tammy Beck says
I made these yesterday, mine got gummy, thick in the middle. I baked them the full amount of time. I like the crumbles with the blueberries, but my base was thick and kind of gummy. What do you think I did wrong? I will try to make them again thank you.
Erin Henry says
Good question, Tammy. I know you said you baked the full amount of time, but it seems like they were a little under-baked. If you used a glass pan, I would up the baking time slightly.
Lori says
I thought I'd ruined these because I hadn't properly thawed my blueberries. There was blue liquid around them when I took them out of the oven, but I went ahead and let them fully cool in the pan, cut them and put them in a container in the fridge overnight. They set right up in the fridge and were a huge hit at my work breakfast potluck. I got a lot of compliments, so thank you for making me look good with a recipe that worked despite my impatience! I'll definitely be making these again.
Sandy Caldwell says
Just made this today and will make again. Fantastic and substantial! Thank you!
Erin Henry says
So glad you like it so much, Sandy! It's one of our favs!
MJ says
This is my favorite recipe to make when I have fresh blueberries. I use maple syrup instead of the honey and it works beautifully. The entire pan usually disappears within a couple of hours.
Mona says
These bars are amazing!! Will make them again.
Erin Henry says
Thanks for giving them a try, Mona! They are delish and very popular with our readers.
Ione Comartin says
I was very disappointed that these “bars” are so difficult to cut. I suppose
this recipe is meant to be a crumble. It tasted very good and not super sweet.
It was a mess in trying to cut into squares so definitely will not be used on my
cookie platters that I give out for gifts.
MOgrrl says
Turned out very dry, needs a little extra something - applesauce? Even water? Would have been nice to have some more chewiness or cohesiveness.
Erin Henry says
It's more of a crumb topping, so on the dryer side. Make sure you don't over bake as it will become dry.
Kaari says
I make these all the time. My husband has some dietary limitations--no wheat, corn, or honey--so I sub whole oat flour, tapioca starch, and maple syrup for the wheat flour, cornstarch, and honey. Also, since I always use frozen blueberries I cook the berries up with the coconut sugar, lemon juice, and tapioca starch before putting them on the crust. We love these! I don't find them dry at all--in fact, with the melted butter and maple syrup, it's a pretty sticky dough rather than a crumbly topping. It works great, though! I always double the recipe and put in a 9x13 pan, and store the bars in the freezer. I've also substituted frozen strawberries for the blueberries and they were very good as well.
Erin Henry says
So glad you found a recipe that works for you and your husband, Kaari. You're so smart to double the batch and freeze some for later. So efficient!
Chris says
I thought these were just "OK." I try to eat healthy foods and will swap in healthy ingredients in many recipes. The filling was sweet but the rest was not. Maybe a different mixture for the topping would have made them better. I ate them but would not make them again.