Food & Drink

Blueberry oatmeal bars

Blueberry oatmeal bars are wise little teachers of the beauty and simplicity in baking. I am often tempted by the idea that the more ingredients I add to a recipe, the better the dish will taste. The more exciting the dish is bound to be. These easy blueberry oatmeal bars prove me wrong with every bite. They couldn’t be easier to make, I’d wager you have all the ingredients you need to make them in your pantry right now, and the only thing I could possibly add to make them taste even better is a scoop of vanilla ice cream!

blueberry bar 1.jpg

This idea that simple is often better in cooking is a lesson I know I’m going to keep learning over and over. I might even have to eat a few extra blueberry oat bars to continually refresh my memory. It’s a hard order, but life lessons are life lessons, and it’s important that I stay sharp.

I adapted these bars from the strawberry oatmeal bars I shared with you a while back. Both are fresh, fruity, and showered in buttery crumble topping. Both need only one bowl to prepare. Both even clock in at approximately 100 calories. Swap that ice cream I mentioned earlier for a scoop of Greek yogurt, and you can be eating baked strawberry or blueberry bars at breakfast.

Although I’m not going to be committing myself to a single fruit bar recipe for the rest of my life anytime soon, these blueberry oatmeal bars do have a serious advantage over any other oatmeal crumble bar I’ve ever baked: blueberries take exactly zero prep work.

blueberry bar 2.jpg

Blueberries don’t need to be sliced like strawberries, pitted like cherries, or peeled like apples. In fact, you don’t need to do another blessed thing, other than prevent yourself from eating them all before you’ve finished the recipe.

Wishing you all a sweet day, with a pan of blueberry oatmeal bars to go along with it!

Here is what you will need:

  1 cup of old fashioned rolled oats

3/4 cup of white whole wheat flour

1/3 cup of light brown sugar

1/2 teaspoon of ground cinnamon

1/4 teaspoon of kosher salt

6 tablespoons unsalted butter – melted

2 cups of fresh blueberries (about 10oz)

1 teaspoon of corn starch

1 tablespoon of freshly squeezed lemon juice (from about 1/2 a small lemon)

1 tablespoon of sugar

Here is what you will need for a glaze:

1/2 cup of powdered sugar – sifted

1/2 teaspoon pure vanilla extract

1 tablespoon of milk

Here is what you will need to do:

  Preheat oven to 375F and line an 8×8 baking pan with parchment paper.

In a medium sized bowl, combine the oats, white whole wheat flour, brown sugar, cinnamon and salt. Pour in the melted butter and stir until it forms crumbs and the dry ingredients are evenly moist. Set aside 1/2 cup of the crumble mixture and press the rest into an even layer on the bottom of the baking pan.

Scatter half the blueberries over the crust. Sprinkle the cornstarch evenly over the top and then the lemon juice and 1/2  a teaspoon of the sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through and that is normal.

Back for 30-40 minutes until the fruit is bubbly and the crumb topping is golden brown.

Place the pan on a wire rack to cool completely (you can speed this up by placing it into the refrigerator)

While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, vanilla and milk until smooth. Feel free to add more milk for a thinner consistency if desired.

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