Blueberry Oatmeal Streusel Bars Recipes

BLUEBERRY BARS WITH OATMEAL CRUMBLE TOPPING

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.

BLUEBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
• In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

BLUEBERRY OATMEAL STREUSEL BARS

Steps:

• Preheat oven to 350°F.
• CRUST: Cream together the margarine and brown sugar, then slowly mix in the flour. Press the dough into a 13x9-inch greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool.
• FILLING: Mix together the pie filling and lemon zest. Set aside.
• TOPPING: Cream together the margarine and the brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency.
• Spread the blueberry mixture over the baked crust.
• Sprinkle the Streusel mixture over the blueberry mixture.
• Bake at 350F for 30 minutes or until topping is crunchy and golden brown. Cool for 15 minutes. Cut into 24 Bars.

BLUEBERRY OATMEAL BREAKFAST BARS

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.