Blueberry Oat Breakfast Bars (Printable Version)

Soft, chewy bars bursting with blueberries and oats for a wholesome, tasty breakfast or snack option.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup light brown sugar, packed
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/4 cup plain Greek yogurt
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Blueberry Mixture

11 - 2 cups fresh blueberries, or frozen and thawed
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon cornstarch
14 - 1 tablespoon lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large mixing bowl, combine oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together melted butter, Greek yogurt, egg, and vanilla extract until smooth and fully combined.
04 - Add wet ingredients to dry ingredients and mix until just combined. Reserve 1 cup of this mixture for the topping layer.
05 - Press the remaining oat mixture evenly into the prepared pan to form a compact, even base.
06 - In another bowl, toss blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread blueberry mixture evenly over the oat base.
08 - Crumble the reserved oat mixture evenly over the blueberries.
09 - Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling at the edges.
10 - Allow bars to cool completely in the pan. Lift out using parchment paper and cut into 16 bars. Wrap individually if desired.

# Expert Advice:

01 -
  • They taste indulgent enough for a treat but wholesome enough to feel good about eating for breakfast.
  • One batch makes 16 bars, so you can wrap them up and have something ready whenever you need it.
  • They're forgiving to make—no fancy techniques, just mixing and layering.
02 -
  • If your blueberries are juicy and large, they release more liquid—draining thawed frozen berries and patting them dry prevents a soggy bottom layer.
  • Don't skip cooling completely before cutting; warm bars will crumble, but a patient cool-down means clean, gorgeous pieces.
03 -
  • If your blueberries look really large and juicy, use frozen ones instead—they tend to have less liquid and won't turn your bars into a blueberry soup.
  • The secret to bars that don't crumble is patience—don't cut them until they're absolutely cool, and a serrated knife works better than a regular one.
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