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  1. 5 stars
    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!!

    • 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!

    • 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

  2. 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!!

    • 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.

  3. 5 stars
    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!:)

    • 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!

  4. 5 stars
    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.

    • 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

    • 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!

  5. 5 stars
    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?

    • 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!

  6. 5 stars
    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.

    • 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.

    • 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.

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