Ingredients
Scale
- 1 ½ cups rolled oats (not quick or steel-cut)
- 1 cup all-purpose flour (or 1:1 GF blend)
- ½ cup light brown sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted (or coconut oil for vegan)
- 2 cups blueberries (fresh or thawed frozen)
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch (optional)
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon cinnamon (optional)
- 1 tablespoon chia seeds (optional)
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- In a bowl, mix rolled oats, flour, brown sugar, and salt.
- Pour in melted butter and stir until the mixture becomes crumbly.
- Press two-thirds of the mixture firmly into the bottom of the prepared pan.
- In another bowl, toss blueberries with lemon juice and cornstarch. Add vanilla, cinnamon, or chia if using.
- Spread the blueberry mixture evenly over the crust.
- Crumble the remaining oat mixture over the berries without pressing it down.
- Bake for 35–40 minutes, or until the top is golden and the berries are bubbly.
- Cool completely, then refrigerate for at least 1 hour before slicing for clean bars.
Notes
Use thawed and lightly drained frozen berries to avoid soggy bars. Store refrigerated for up to a week or freeze individually wrapped for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg