Blueberry Oatmeal Breakfast Bars

Even though it’s currently 50 degrees outside, it’s April and I live in North Carolina so I’m pretending it feels like Spring, which means more fruit in my baking.

When I stumbled across these strawberry oatmeal bars while browsing through Pinterest, I immediately added them to my to-bake list. The original strawberry bars are meant to be a healthier alternative to dessert, but let’s be real – these bars are full of fruit and oatmeal so they’re clearly destined to be a breakfast item. If I’m going to eat fruit and oats for dessert, it’s going to be in a bubbly, hot-from-the-oven crisp that’s topped with vanilla ice cream.

Maker:0x4c,Date:2017-10-14,Ver:4,Lens:Kan03,Act:Lar01,E-Y

So I made these with the intention of eating them for breakfast. I did plan on making them with strawberries, as in the original recipe, but there were no strawberries left at the grocery store when I went shopping. There were tons of blueberries, though, so that’s what I ended up with. I’m sure strawberries (or blackberries, or a mix of berries) would be equally delicious.

Maker:0x4c,Date:2017-10-14,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Normally I bring what I bake into work for my co-workers, but I think I’ll be keeping most of these at home for myself and enjoy breakfast for the rest of the week.

Recipe adapted from here.

Ingredients

  • 2 cups blueberries, rinsed and drained
  • 1 tsp cornstarch
  • 1 Tbsp lemon juice (from about half of a lemon)
  • 1 Tbsp sugar
  • 1 tsp vanilla
  • 1 cup old fashioned rolled oats
  • 3/4 cup AP flour
  • 1/2 cup light brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 6 Tbsp butter, melted

Directions

Preheat the oven to 375 F. Line an 8×8 pan with parchment paper.

In a medium bowl, stir together the blueberries, cornstarch, lemon juice, sugar, and vanilla. Let macerate while you prepare the rest of the bars.

In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir together until all of the mixture is moistened and crumbs begin to form. Press all but 1/2 cup into the bottom of the pan in an even layer.

Spoon the blueberries on top of the crust and then top with the remaining oat mixture.

Bake 45-55 minutes, or until the fruit bubbles and the oat topping is golden. Cool completely before slicing and serving. Enjoy!

Maker:0x4c,Date:2017-10-14,Ver:4,Lens:Kan03,Act:Lar01,E-Y

3 Comments Add yours

  1. Loving the colour of these!

    Like

  2. westword1953 says:

    Ocracoke breakfasts! And dessert too

    Like

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