Blueberry Oatmeal Bars

5 from 9 votes

Bake a batch of these simple, yet delicious Blueberry Oatmeal Bars to share with the kids. They’re easy to make, store well, are packed with berry flavor, and are great for breakfast, snack, or dessert.

Prep Time10

Cook Time35

Total Time45

Course: Snack

Cuisine: American

Servings: bars

Calories: 213kcal

Author: Amy Palanjian

Equipment

Ingredients

1½ cups rolled oats
1 cup all-purpose flour
⅓ cup sugar
½ cup unsalted butter (melted)
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup blueberry jam
1 cup blueberries (fresh or frozen)
1 tablespoon fresh lemon zest

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they're cooled.
To a medium bowl, add the oats, flour, sugar, melted butter, milk, vanilla, and salt. Stir well to combine into a uniform mixture. It will be thick and it should hold together easily when pressed between your fingers.
Set aside 1 cup of the batter to use as the topping.
Add the remaining batter mixture to the bottom of the prepared pan, pressing evenly to cover completely.
Evenly spread the blueberry jam over the batter. Then, sprinkle on the blueberries and lemon zest. Press the berries down very slightly.
Crumble the remaining dough mixture over the top to cover evenly and press it down slightly.
Bake for 35-40 minutes or until lightly browned. Remove pan from the oven and let cool on a wire rack until room temperature.
Use the parchment paper to lift the cooled bars out of the pan. Slice into bars carefully using a serrated knife.

Notes

Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
Use a jam that you like the taste of since it's a primary flavor in the recipe, either store-bought or my Blueberry Chia Jam.
Let the bars cool fully before you lift them out of the pan and slice. Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF-certified rolled oats.
Dairy-free: Substitute vegan butter or coconut oil for the butter and use dairy-free milk.
To make this recipe without oats, substitute quinoa flakes.

Nutrition