These Blueberry Oat Crumble Bars are a delightful treat perfect for breakfast, a snack, or dessert. These bars feature a luscious blueberry filling sandwiched between layers of crumbly, buttery oat mixture.
The base and topping are made from a blend of rolled oats, flour, sugar, and butter, creating a rich and crispy crust that pairs perfectly with the juicy fruit center. The blueberry filling enhanced with lemon juice is bursting with flavor and balances perfectly the sweetness.
Easy to prepare, these bars come together in a few simple steps. First, press the oat mixture into a baking dish to form the crust, followed by a generous layer of blueberry filling. Crumble the remaining oat mixture on top before baking to golden perfection.
These Blueberry Oat Crumble Bars are not only delicious but also nutritious, providing a good source of fiber and antioxidants from the oats and blueberries. They are perfect for any time of day and are sure to satisfy both kids and adults alike.
How to make Blueberry Oat Crumble Bars
Begin by preheating your oven to 350°F (180°C). Slightly grease a 9×13 inch (23×33 cm) pan and line it with parchment paper, ensuring that the edges extend beyond the sides of the pan to make it easier to lift the bars out.
In a bowl, combine the flour, oats, sugar, baking powder, and salt. Add the butter and vanilla extract, stirring until the mixture combines well and crumbly. Press ⅔ of this crumb mixture firmly into the bottom of the prepared pan to form the crust.
Next, place the blueberries into a separate bowl. Add the sugar, lemon juice, and cornstarch, then toss to coat the blueberries evenly. Spread the blueberry mixture over the crust in the pan.
Sprinkle the reserved ⅓ of the crumb mixture over the top of the blueberries.
Bake in the preheated oven for 40-50 minutes, or until the top is lightly browned.
Allow the bars to cool completely in the pan before cutting them into squares. Store any leftovers in an airtight container at room temperature or refrigerate for up to 4 days.
Hope you will try these amazing Blueberry Oat Crumble Bars and enjoy them as a snack or dessert! If you do, don’t forget to share the photos with me on Instagram. Would love to see how these bars turn out for you.
For more blueberry treats check our full collection of Blueberry Recipes. For more oatmeal treats check our full collection of Oatmeal Recipes.
Other recipes you may like to try
These Raspberry Yogurt Bars are a perfect summer treat, bursting with refreshing raspberry and lemon flavors. The creamy Greek yogurt adds a delightful balance, complementing the crust and crispy crumble on top.
This Blueberry Lemon Pound Cake is a soft, moist delight, bursting with refreshing lemon flavor and juicy blueberries. Each bite captures the essence of summer with its citrusy taste and fruity goodness.
These Blueberry Cheesecake Bars are a heavenly dessert, blending rich, creamy cheesecake with sweet, juicy blueberries.
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Blueberry Oat Crumble Bars
Ingredients
For the crust
- 1 ½ cup (190g) all-purpose flour
- 2 cups (200g) rolled oats
- 3/4 cup (150g) sugar
- 1 tsp (4g) baking powder
- 1/2 tsp (2g) salt
- 1 cup (226g) unsalted butter , room temperature
- 2 tsp (10g) vanilla extract
Blueberry Filling
- 20 oz (600g) fresh blueberries
- 1/4 cup ¼ cup (50g) sugar
- 2 tbsp (16g) cornstarch
- juice from a lemon
Instructions
Prepare the crust.
- Preheat oven to 350F (180C). Slightly grease a 9×13 inch (23x33cm) pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
- In a bowl, combine flour, oats, sugar, baking powder and salt. Add butter and vanilla and stir until combined and crumbly.
- Press ⅔ of the crumb mixture into the bottom of the pan.
Prepare the blueberry filling.
- Place the blueberries into a bowl. Add sugar, lemon juice and cornstarch and toss to coat. Spread the blueberries over the crust.
- Sprinkle the reserved ⅓ crumb mixture over the blueberries.
- Bake for 40- 50 minutes or until lightly browned.
- Cool completely before cutting into bars.
- Keep the leftovers in an airtight container at room temperature or refrigerate for up to 4 days.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I was looking for a different blueberry recipe than muffins and cake and found this recipe. I made it as per the instructions, except that I switched over to my stand mixer to finish mixing the crust. Assembly was easy and it came out of the oven at 45 minutes, Then, I had to wait for it to cool, which seemed to take forever, but was really only about two hours. I called in my wife to help me lift it out of the pan. I didn’t want to slide it out and I couldn’t hold four corners of the parchment paper at once.. We got it onto a cutting board and I cut off my first piece. It was delicious. The crust was tasty but not too sweet. The blue berry filling was to die for. The hint of lemon, plus the zest, was a nice touch. I have frozen about half of it because it needs to be kept out of temptation’s reach. There is some more in the fridge. Luckily. my wife refuses to eat baked goods that might contain healthy ingredients, like oats and whole wheat flour, so the fridge supply might last a couple of days . Definitely going to bake this again, maybe with other berry and fruit combinations. Apricots come to mind.
So glad you tried this out and that it turned well for you:) Yes, you can try with strawberries, raspberries, apricots or peaches sound good too 🙂 and even apples.
I think I would 1/2 the lemon juice next time and I added a pinch of cinnamon.