BLUEBERRY BARS WITH OATMEAL CRUMBLE TOPPING
These Blueberry Bars with Oatmeal Crumble Topping are buttery and packed with blueberry flavor! They take just 10 minutes of prep and then go straight into the oven. So easy to make, and a crowd pleaser every time!
Provided by Averie Sunshine
Categories Bars & Blondies
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
- In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquifies while baking.
- Evenly distribute blueberry mixture over the crust.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I'm not sure by how much, I'd guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
- Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they've cooled completely, they'll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
Nutrition Facts : Calories 414 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 22 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY OATMEAL CRUMBLE BARS
These blueberry oatmeal crumble bars are bursting with juicy blueberries, and filled with crunchy oatmeal crumble. Delicious for breakfast or dessert.
Provided by Fiona Dowling
Categories Dessert
Time 4h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F degrees. Line an 8x8 baking pan with parchment paper leaving an overhang around the edges. Or line with aluminium foil leaving an overhang around the edges and grease with non-stick cooking spray.
Nutrition Facts : Calories 287 kcal, Carbohydrate 45 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 70 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
BLUEBERRY OATMEAL BREAKFAST BARS
These breakfast bars are quick and easy to make. They freeze well and can be made with many combinations of fruits and nuts. Make these and freeze them for a quick breakfast on the go.
Provided by Cheryl Belanger
Categories 100+ Breakfast and Brunch Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
- Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
- Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 41.4 g, Cholesterol 61.8 mg, Fat 15.5 g, Fiber 4.4 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 305.4 mg, Sugar 17.6 g
BLUEBERRY OAT BARS
Oats add crunch to the taste crust and crumbly topping of these fruity, blueberry oatmeal bars. I often bake them for church parties. -Deena Hubler, Jasper, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 to 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. , Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 104 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT
These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.
Provided by lilsweetie
Categories Bar Cookie
Time 1h5m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 10
Steps:
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
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BLUEBERRY OATMEAL BARS - SIMPLY HOME COOKED
From simplyhomecooked.com
4.7/5 (7)Total Time 1 hr 10 minsCategory DessertCalories 550 per serving
- Combine together 3 cups AP flour, 1 cup cold cubed butter, 1/2 cup brown sugar, 1 tsp vanilla extract, 2 egg yolks, and a pinch of salt. This will be the shortbread dough for the bottom layer of the bars. Note: If your shortbread dough seems too dry, add a tablespoon of ice cold water at a time to soften it up.
- Press the dough into the bottom of a greased 9 x 13 inch baking dish. Then puncture it with a fork about 30 times.
- In a large bowl, combine 1.5-2 pint blueberries, 1/3 cup brown sugar, 2 tbsp flour, and 1 1/2 tbsp lemon juice. Spread the blueberry mixture over the shortbread dough.
- In a bowl, combine 1 1/2 cup AP flour, 1/2 cup cold cubed butter, 3/4 cup old fashioned oatmeal, 2 tbsp flax seed, 1/2 cup sweetened coconut flakes, 1 tsp vanilla, and 1/3 cup brown sugar. Mix until the dough can easily be pressed together in your hands.
BLUEBERRY OATMEAL BARS {ONE BOWL RECIPE!}
From wellplated.com
4.8/5 (58)Category DessertCuisine AmericanCalories 105 per serving
- Place a rack in the center of your oven and heat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
- In a medium bowl, combine the oats, white whole wheat flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
- Scatter half of the blueberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
- Bake the bars for 30 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
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