I was going to call these blueberry breakfast bars. Or blueberry snack bars.
But anytime you feel like eating juicy blueberries with buttery oat crumbles is the kind of bar they are.
It’s an easy, one bowl, no mixer recipe that takes just minutes to make. I adapted the recipe from Blueberry Pie Bars by reducing some of the flour and adding oats to the crust and crumble mixture. The oats add such great texture.
The crust and crumble topping are one in the same. Love it when that happens so there’s one less step and one less bowl to wash.
I eliminated the Greek yogurt, sugar, and egg from the filling and kept the focus on the blueberries.
The bars aren’t overly sweet and the blueberry flavor shines beautifully, which is why they’re great for breakfast, brunch, snacks, or a healthy dessert.
My daughter said they’re one of the best ‘desserts’ I’ve made in a long time. I made the bars on a Sunday and had breakfast ready to grab-and-go for her for the week. One less thing to worry about on busy weekday mornings. Loved that.
An easy, one bowl, no-mixer recipe that takes just minutes to make. The crust and crumble topping are one in the same so there’s one less step and one less bowl to wash. The bars aren’t overly sweet and the blueberry flavor shines beautifully, making them great for breakfast, brunch, snacks, or a healthy dessert. They’re soft and tender, yet slightly chewy from the oats, and I’m a sucker for anything with a crumble topping. I made the bars on a Sunday and had breakfast ready to grab-and-go for the week.
YIELD: one 8×8 pan, 8 generous wedges
PREP TIME: 10 minutes
COOK TIME: about 55 minutes
TOTAL TIME: about 90 minutes, for cooling
Crust and Crumble Topping
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch
Content and Images from: averiecooks.com