Blueberry Baked Oatmeal Bars Recipe

I couldn’t believe how easily I turned rolled oats and blueberries into Healthy Blueberry Breakfast Bars using one unexpected pantry ingredient.

I love how simple these Blueberry Baked Oatmeal Bars are. I first threw together rolled oats and blueberries on a hectic morning and they turned into portable, slightly chewy bars that actually feel like a treat not just breakfast.

I bring them to work, the kids grab them on the way out, and somehow they become everyone’s favorite. It’s my go to Breakfast Bars Recipe, and now I call them my Blueberry Baked Oatmeal Healthy obsession, though I still forget to tell people the easy parts.

They make mornings less frantic, and you’ll want to stash a batch in the freezer.

Ingredients

• Rolled oats, whole grain lots of fiber and slow carbs give chewy structure
• Blueberries, sweet and tart high in antioxidants and vitamin C, juicy pops every bite
• Brown sugar or maple syrup provide sweetness and caramel notes maple adds floral depth
• Egg binds bars adds protein and a tender crumb helps them hold together
• Milk dairy or plant hydrates oats and adds creaminess boosts calcium and some protein
• Butter or neutral oil gives richness keeps bars moist butter adds deeper flavor
• Lemon zest brightens flavor with citrus aroma cuts sweetness makes bars taste fresher
• Cinnamon warms the mix adds cozy spice and depth complements blueberries nicely

Ingredient Quantities

• 1 1/2 cups rolled oats (old fashioned)
• 3/4 cup all purpose flour
• 1/2 cup packed brown sugar or 1/3 cup maple syrup if you prefer
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 large egg
• 1 cup milk (dairy or plant based)
• 1/4 cup melted butter or neutral oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries (if frozen dont thaw)
• Zest of 1 lemon (optional but tasty)
• 1-2 tbsp turbinado or coarse sugar for sprinkling (optional)

How to Make this

1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment, leaving an overhang, then lightly grease the paper.

2. In a large bowl stir together 1 1/2 cups rolled oats, 3/4 cup all purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon and the zest of 1 lemon if using. If you’re using brown sugar add 1/2 cup packed now.

3. In another bowl whisk 1 large egg, 1 cup milk, 1/4 cup melted butter or neutral oil, 1 tsp vanilla extract, and if you chose maple syrup instead of brown sugar add 1/3 cup maple syrup here.

4. Pour the wet into the dry and stir until just combined. Dont overmix; the batter should be thick and moist but not fully smooth. If it feels too dry add a tablespoon or two of milk.

5. Gently fold in 1 1/2 cups blueberries. If using frozen dont thaw them; toss frozen berries with about 1 tablespoon flour or a spoonful of the oat/flour mix so they wont sink or bleed all over.

6. Scrape the batter into the prepared pan and spread it evenly, pressing it down lightly with a spatula. Sprinkle 1 to 2 tbsp turbinado or coarse sugar on top if you want a crunchy finish.

7. Bake 25 to 30 minutes until the top is golden and the center is set. Start checking at 22 minutes since ovens vary. A toothpick should come out with a few moist crumbs but not raw batter.

8. Cool the pan on a rack at least 15 to 20 minutes, then lift the whole slab out using the parchment overhang and let cool more before slicing. Cutting too hot will make them crumble so be patient.

9. Slice into bars and enjoy warm or room temp. Store in an airtight container in the fridge up to 5 days or freeze for longer. Reheat briefly in the microwave or oven before serving if you like.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment, leave an overhang and lightly grease the paper)
2. Parchment paper and a little oil or nonstick spray to grease the lining (dont skip this)
3. Large mixing bowl for the dry ingredients
4. Medium mixing bowl for the wet ingredients
5. Measuring cups and spoons
6. Whisk (for the egg, milk and syrup) or a fork if thats what you got
7. Rubber spatula for folding and scraping the batter into the pan
8. Wooden spoon or sturdy spoon for stirring if needed
9. Cooling rack and a toothpick to test doneness

FAQ

Blueberry Baked Oatmeal Bars Recipe Substitutions and Variations

• Rolled oats: swap for quick oats (same amount) if you want softer, more uniform bars, or use about 1 cup oat flour in place of 1 1/2 cups whole oats for a cake like, denser texture, you may need to cut liquid a little.
• All purpose flour: use whole wheat pastry flour 1 to 1 for a nuttier taste, or try almond flour for a gluten free option but only replace up to half the flour unless you add an extra egg or binder since it can be crumbly.
• Brown sugar or maple syrup: replace brown sugar with coconut sugar 1 to 1 for similar sweetness, or replace the maple syrup with honey or agave but reduce other liquid by 1 to 2 tablespoons so the batter isnt too wet.
• Egg: make a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes, works well for binding though bars will be slightly denser; or use 1/4 cup applesauce per egg and cut back milk a bit.

Pro Tips

1) Let the batter rest 10 to 15 minutes before you bake so the oats soften and the batter firms up, dont skip this or you’ll get a gummy center; if it seems too thick after resting add a tablespoon or two of milk.

2) Use frozen blueberries straight from the freezer and toss them in a little flour so they wont sink or bleed all over, fresh works too but frozen give you more even distribution.

3) Mix as little as possible when combining wet and dry, fold gently until just combined; overmixing = tough bars, and dont overbake either, start checking at 22 minutes and pull when a toothpick has a few moist crumbs.

4) For extra texture and flavor sprinkle turbinado or make a quick oat crumble on top before baking, add lemon zest to brighten it, and cool completely before slicing so the bars hold together — store in the fridge up to 5 days and reheat briefly.