Blueberry Oat Breakfast Bars (Print Version)

Soft bars bursting with juicy blueberries and wholesome oats, perfect for a healthy start or snack.

# What You'll 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 thawed and drained
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon cornstarch
14 - 1 tablespoon fresh lemon juice

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large mixing bowl, combine oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together melted butter, Greek yogurt, egg, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Reserve 1 cup of this oat mixture for the topping.
05 - Press the remaining oat mixture evenly into the prepared pan to create a compact, even base layer.
06 - In another bowl, toss blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread the blueberry mixture evenly over the oat base layer.
08 - Crumble the reserved oat mixture evenly over the blueberries to create a uniform topping.
09 - Bake for 30 to 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 overhang, cut into 16 equal bars, and wrap individually if desired.

# Additional Tips::

01 -
  • They're the rare breakfast bar that actually tastes like a treat, not a virtue project.
  • The Greek yogurt keeps them impossibly soft and chewy, never dense or dry like some oat bars can be.
  • You can make them once and have grab-and-go snacks for days, which feels like winning at breakfast.
02 -
  • Don't skip cooling the bars completely in the pan—I learned this the hard way by cutting them while still warm and ending up with a crumbly mess instead of neat bars.
  • If your blueberries release too much liquid and the bottom gets soggy, the cornstarch wasn't enough—next time, drain thawed frozen berries thoroughly or add another 1/2 teaspoon of cornstarch.
03 -
  • Don't thaw frozen blueberries until you're ready to use them, and drain them in a fine-mesh strainer for a few minutes—excess water is the enemy of a good bar.
  • If you want the most blueberry flavor in every bite, toss them with the lemon juice a few minutes before assembling so they release their juice, which you then cook down into a syrup.
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