6Tablespoonsbuttermelted (you can substitute coconut oil)
1teaspoonreal vanilla extract
1½cupswhite whole wheat flour(you can substitute regular flour)
1½cupsold fashioned oats(not instant)
2 ½cupsfresh blueberries
2tablespoonfresh lemon juice
¼cupcoconut sugar(you can substitute regular sugar)
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!
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.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!