Blueberry Oatmeal Bars are a nutritious and delicious recipe the whole family will devour. One bowl and one pan are all you need for these easy & healthy oatmeal bars bursting with fresh blueberries!
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Easy Blueberry Oatmeal Bars
Easy Blueberry Oatmeal Bars
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?
Our 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 make, they contain minimally processed sugar so they are definitely a Healthy Food Recipe the whole family loves.
Healthy Blueberry Oatmeal Bars
We should note, that with minimal sugar and whole grains, these bars are not overly sweet, but still delicious with their crumbly topping and baked blueberries!
One of the reasons we like them so much – Oats! Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.
We’re always looking for healthy snacks for the kiddos, so when you bake oats into a bar and it tastes this good, you can’t go wrong!
We recently fell in love with these Oatmeal Banana Bars! Oh, so delish!
Blueberry Oatmeal Bars Recipe
This recipe comes together with one bowl and one pan with a few simple steps!
Step 1
First, preheat oven to 350 degrees F. Next, place all your dry ingredients for the main recipe, plus the melted butter and vanilla in a large bowl and mix.
Step 2
Reserve 1 cup of the oat mixture and place the rest in the prepared pan and pat down. Now, place the washed blueberries, lemon juice, corn starch and coconut sugar (regular sugar if you prefer) in the bowl you used for the oat mixture. Stir to combine.
Step 3
Next, place the blueberries on top of the oat mixture in the pan. Crumble reserved cup of the oat mixture over blueberries and place in the oven for 45 minutes.
Tip: Since oven temperatures vary, check your oatmeal bars the last few minutes of cooking to make sure they don’t get overcooked.
Finally, let cool before taking out of the pan.
Get ready for your house to smell amazing!
Can You Use Frozen Blueberries to Make Oatmeal Blueberry Bars?
A great question that’s often asked especially when blueberries are not in season. Yes, you can use frozen blueberries in this recipe. They contain more water content when frozen, so we recommend adding a teaspoon of cornstarch to the berries before adding the topping.
Tips for The Best Blueberry Oatmeal Breakfast Bars
- This recipe is best if you use old fashioned oats, not instant oats.
- We like using the healthy option of whole wheat flour, but regular flour would also work.
- Readers often use maple syrup instead of honey with great results.
- 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.
Can You Freeze Oatmeal Bars?
This recipe is perfect for meal prepping since Blueberry Oatmeal Bars can be frozen for up to 3 months. Just bring out of the freezer the day before you’d like to eat them. Make sure to store them properly to avoid freezer burn.
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!
What to Serve with Blueberry Oatmeal Bars!
Oh, and if you want to have them for dessert, they go great with vanilla ice cream or fresh whipped cream 🙂
Items Used to Make These Oatmeal Blueberry Breakfast Bars
8×8 Baking Pan
Parchment Paper
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Easy Blueberry Oatmeal Bars
Blueberry Oatmeal Bars are a nutritious and delicious recipe your family will devour. One bowl and one pan are all you need for these easy & healthy oatmeal bars bursting with fresh blueberries!
Print Pin RatePrep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16 bars
Calories: 164kcal
Ingredients
Crust & Crumble Topping
- 6 Tablespoons butter (, melted (you can substitute coconut oil))
- 1 teaspoon 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
- 1/2 teaspoon ground cinnamon
- pinch salt
Blueberry Filling
- 2 1/2 cups fresh blueberries
- 2 tablespoon fresh lemon juice
- 2 teaspoons corn starch
- 1/4 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 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. 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
- This recipe is best if you use old fashioned oats, not instant oats.
- We like using the healthy option of whole wheat flour, but regular flour would also work.
- Readers often use maple syrup instead of honey with great results.
- 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.
Nutrition
Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 82mg | Potassium: 62mg | Fiber: 2g | Sugar: 8g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.7mg
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Table of Contents
Aman says
what degree do you bake them at?
Erin Henry says
Bake them at 350 degrees, Aman.
Melanie says
I’ve made this several times, both with frozen blueberries and a batch with frozen cranberries and leftover homemade cranberry sauce. They are amazing! I always double the batch and cook on a sheet pan.
I have made with coconut oil and with butter – both taste amazing. I use maple syrup instead of honey because I don’t like honey. I also put about 1/8 cup less syrup and use water to equal the 1/2 cup to make it less sweet. I omit the sugar in the blueberry mixture as well. It’s still plenty sweet! I use all purpose flour.
Thank you for this delicious recipe!!
Erin Henry says
Frozen blueberries are a good way to make this recipe year-round! So glad you like it Melanie! We like the taste of maple syrup too! How great you’re making it with less sugar!
Adele says
Outstandingly easy and great tasting. I will definitely make these again.
Erin Henry says
So glad to hear it, Adele! This is a fan favorite all year round!
Ulanda says
Not too sweet, just perfect. It’s a favourite here!
Erin says
So glad to hear it!! It’s a favorite around here too!
Janna says
I used manuka honey, and subbed one for one gluten free flour. They didn’t disappoint! ????
Erin says
Yay!! So glad to hear it, Janna! This is a versatile recipe that seems to work for a lot of dietary restrictions. Thanks for the 5-star review! xo
Ashley says
Just put them in the oven and realized I forgot to add the honey… not sure if it was there to help hold them together or for sweetness but we shall see what happens!!
Erin says
Oh, no! Hopefully your recipe turns out well! The honey is for sweetness, so you may need to drizzle with maple syrup after it’s baked.
Candace says
I couldn’t decide if I wanted to make the blueberry or strawberry version so I did half and half- so glad I did because they were both delicious! I added chia seeds into the berry mix and used all coconut sugar instead of brown sugar to make it a little less sweet for breakfast…but would be so good with brown sugar for dessert (plus vanilla ice cream!) Thanks for the recipe- my daughter loved it!:)
Erin says
Hi Candace, I love your half and half idea! So clever! I love adding chia seeds too–just a little added nutrition! Vanilla ice cream is a favorite around here when serving this recipe as a dessert!
Knucklebaby says
Delicious! Just made them with frozen blueberries. I rinsed the berries and patted them as dry as possible first. Also used an extra teaspoon of starch as recommended in the reviews. I also cut the sugar in the recipe almost in half since I don’t like really sweet stuff and it seemed like a lot of sugar. The bars turned out perfect. Just the right sweetness. Perfect texture.
Not soggy or dry. Love the slight Tang of the lemon juice. Will definitely be using this recipe again! Thank you.
Erin says
Yay! I’m so glad your modifications turned out so well! I prefer my bars with just a little sweetness, too, so good thinking on reducing the sugar. Thanks for stopping by and trying the recipe! xo
Donna says
Has anyone tried frozen blueberries?
Erin says
Hi Donna, I’ve never tried it with frozen berries, but I think it would be doable. I would just make sure you have some added cornstarch or thickener because the berries will have a higher water content. Let me know how it goes!
Katie Anderson says
These are fabulous and so easy! I’ve made a half dozen batches since trying. Thanks for the recipe!
Erin says
Yay! I’m so glad to hear it, Katie! These bars are a favorite around here too!
Dina says
Thanks for great recipe, Erin! I tried your strawberry bars and we loved it! I am sure this one works well too. I’d like to add some nuts in filling, what do you recommend?
Erin says
Good question, Dina. How about some pecans? They’d go nice with the sweetness of the blueberries. Let me know how it goes!
Tammy says
Do you think this recipe would work well with fresh peaches?
Erin says
Good question, Tammy. I haven’t tried it, but my initial thought is that the peaches have more water content than blueberries, so it may get kinda mushy. However, you could try adding a thickener like flour or corn starch to soak up some of the liquid. The flavor would be amazing! I may have to play with the recipe some day and see if I can get it to work since I love the idea!
C,Rozhon says
As soon as I got home from the store and work that night I made the delicious blueberry bars. My daughter awoke from the wonderful smell of the blueberries and oats!!!Wow what great flavor can’t wait to make some more.
.
Erin says
It warms my heart to hear this! Love a house that smells of fresh baked goods!
Stephanie says
I just want to be sure that the recipe is 1/2 a stick of butter, not 1/2 cup of butter.
Erin says
Thanks for inquiring, Stephanie. I just updated the recipe because 6 tablespoons seems to be the right amount to make this recipe the perfect consistency. So not quite a 1/2 cup, but more than 4 tablespoons.
Carol says
This looks fabulous and I can’t wait to try it.
Erin says
Thanks for the 5 star rating! I think you’ll really like it! So yummy with the crumbly topping, yet more nutritious than packaged bars.