These bars bring pure bliss with every bite! Bursting with juicy blueberries and baked into a soft, buttery, oat crumble, they’ve got just the right touch of sweetness, hint of cinnamon, and pop of lemon. You’ll find them chewy, crumbly, and downright delicious! Enjoy these bars warmed, then topped with a scoop of vanilla ice cream for an easy, irresistible dessert.

Blueberry Oat Bars
Makes 9 bars

Crust and Topping Ingredients:

1-1/2 cups rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup salted butter, melted
1 teaspoon vanilla extract

Blueberry Filling Ingredients:

2 cups fresh blueberries
1/4 cup raspberry jam
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350 F. Grease an 8”x8” or 9”x9”-inch baking pan, or line it with parchment paper.

2. Make the oat crust and topping. In a large bowl, mix the oats, flour, sugar, cinnamon, and salt. Using a pastry blender, mix with the melted butter and vanilla until crumbly. Set aside about 1 cup of this mixture to use as a topping.

3. Press the crust. Firmly press the remaining oat mixture into the bottom of the baking pan.

4. Prepare the blueberry filling. In a saucepan over medium heat, combine the blueberries, raspberry jam, cornstarch, lemon juice, lemon zest, and vanilla. Cook for about 3-5 minutes, or until the mixture begins to thicken slightly.

5. Spread the blueberry filling evenly over the pressed oat crust. Sprinkle the reserved oat mixture on top.

6. Bake for 25-30 minutes, or until golden brown and the blueberries are bubbling. Let the bars cool completely before cutting into pieces.

7. Enjoy the bars at room temperature, or warmed up and topped with a scoop of vanilla ice cream.

8. Store leftover bars in the fridge for up to one week.