Blueberry Oat Breakfast Bars (Print Version)

Chewy bars with fresh blueberries and oats provide a wholesome start and convenient snack option.

# Ingredient List:

→ 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 fresh lemon juice

# Recipe Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large 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.
04 - Add wet ingredients to dry ingredients and mix until just combined. Reserve 1 cup of mixture for topping.
05 - Press remaining oat mixture evenly into prepared pan to create base layer.
06 - In another bowl, toss blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread blueberry mixture evenly over oat base.
08 - Crumble reserved oat mixture evenly over blueberries.
09 - Bake for 30 to 35 minutes until top is golden and filling bubbles at edges.
10 - Allow to cool completely in pan. Lift out using parchment paper, cut into 16 bars, and wrap individually if desired.

# Expert Suggestions:

01 -
  • They're soft and chewy in the center, not crumbly or tough like so many oat bars tend to be.
  • Actually tastes like you put care into it, but comes together in under an hour with minimal fuss.
  • Perfect for meal prep since they stay fresh for days and wrap up beautifully for sharing.
02 -
  • Don't skip cooling the melted butter; warm butter will cook the egg and create a grainy texture that ruins everything.
  • If your blueberries are very juicy, drain them extra well after thawing, otherwise the base gets soggy no matter how much cornstarch you use.
  • These bars will seem underbaked when you first pull them out, but they firm up as they cool—trust the timing and your nose.
03 -
  • Use a bench scraper or dough cutter to cut perfectly clean bars; it's way easier than struggling with a knife and you get professional-looking edges.
  • If you're making these for a crowd, bake two pans at once but rotate them halfway through since oven hot spots are real.
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