Blueberry Oatmeal Crumble Bars

These blueberry oatmeal crumble bars are bursting with juicy blueberries, and filled with crunchy oatmeal crumble. Delicious for breakfast or dessert.


These blueberry oatmeal crumble bars are bursting with juicy blueberries, and filled with crunchy oatmeal crumble. Delicious for breakfast or dessert.


These blueberry oatmeal crumble bars are full of texture and packed with juicy berries. I love making these for dessert and then having the leftovers for breakfast.



Ingredients

  • For the Base & Crumble Topping
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , melted
  • 1 large egg yolk
  • 1 tablespoon packed brown sugar

For the Blueberry Layer

  • 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen
  • 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray.
  2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. 
  3. Remove 1 cup of the mixture.
  4. Press the remaining mixture into the bottom of the prepared pan. 
  5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan. 
  6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist. 
  7. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turning golden brown. If you used frozen berries, the bake time will be 50-55 minutes. 
  8. Allow to cool fully to room temperature (at least 3 hours) before cutting into the bars. Bars are easiest to cut when they're cold using a sharp knife. 


Recipe Notes

*Leftovers can be stored in the fridge in an airtight container