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These Blueberry Oatmeal Bars are wise teachers in the beauty of simplicity in cooking and baking. I am often tempted by the idea that the more ingredients I add to a recipe, the better the dish will taste. These easy blueberry oatmeal bars prove me wrong with every bite. They couldn’t be easier to make, I’d wager you have all the ingredients you need to make them in your pantry right now, and the only thing I could possibly add to make them taste even better is a scoop of vanilla ice cream!

These buttery Blueberry Oatmeal Bars are only 105 calories each! Juicy blueberries, butter brown sugar crust, with a sweet vanilla glaze. Perfect for a healthy dessert or breakfast with Greek yogurt on busy mornings. Recipe at | @wellplated

This idea that simple is often better in cooking is a lesson I know I’m going to keep learning over and over. I might even have to eat a few extra blueberry oat bars to continually refresh my memory. It’s a hard order, but life lessons are life lessons, and it’s important that I stay sharp.

I adapted these Blueberry Oatmeal Bars from one of the all-time most popular recipes on my site, these healthy Strawberry Oatmeal Bars. Both are fresh, fruity, and showered in buttery crumble topping. Both need only one bowl to prepare. Both even clock in at approximately 100 calories. Swap that ice cream I mentioned earlier for a scoop of Greek yogurt, and you can be eating baked strawberry or baked blueberry bars at breakfast.

Healthy Blueberry Oatmeal Bars. Only 105 calories each! Fast, easy, no mixer required. Buttery and soft with butter brown sugar crumble and sweet vanilla glaze. Perfect healthy dessert or breakfast for busy mornings. Recipe at | @wellplated

Although I’m not going to be committing myself to a single fruit bar recipe for the rest of my life anytime soon (particularly with such delights as Caramel Apple Bars and Cherry Bars to consider), these Blueberry Oatmeal Bars do have a serious advantage over any other oatmeal crumble bar I’ve ever baked: blueberries take exactly zero prep work.

Blueberries don’t need to be sliced like strawberries, pitted like cherries, or peeled like apples. In fact, you don’t need to do another blessed thing, other than prevent yourself from eating them all before you’ve finished the recipe.

It feels especially appropriate to be sharing this Blueberry Oatmeal Bar recipe today, because I’m currently in a place that does simplicity perhaps better than any other: Italy. In case you missed Tuesday’s update, I’m spending five days in Verona learning all about how fresh pasta is made, then heading to Paris for a few days to revisit all of my favorite Parisian bakeries and chocolate shops. ? Be sure to follow my Instagram (I’ll be sharing both posts and stories), and I’ll eventually be sharing a recap of my trip here too.

Wishing you all a sweet weekend, with a pan of Blueberry Oatmeal Bars to go along with it!

Recipe Adaptations

  • To Make Gluten Free. Be sure to use certified gluten-free oats like these and swap the white whole wheat flour for a 1:1 baking blend (I’ve had good luck with this one).
  • To Use Frozen Blueberries. I have not tried this recipe with frozen, thawed blueberries, but I think that it would work. Be sure to thaw the blueberries completely first.
  • To Double the Recipe. The recipe can be doubled and baked in a 9×13-inch baking pan. The bars will be a bit thicker but still delicious.

Only 105 calories in these buttery Blueberry Oatmeal Bars! Easy, healthy recipe with no mixer required. They can be made vegan and gluten free, so they are perfect for any diet. Recipe at | @wellplated

More Blueberry Recipes

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Blueberry Oatmeal Bars

4.71 from 125 votes
Healthy Blueberry Oatmeal Bars with brown sugar crumble. Only 105 calories each! Great for breakfast or dessert. Includes gluten free and vegan option.

Prep: 10 minutes
Cook: 35 minutes

Servings: 16 bars





  • 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).
  • While the bars cool, prepare the glaze: in a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment paper handles, lift the bars from the pan. Drizzle with the glaze, slice, and serve.


  • *I have not tried this recipe with frozen, thawed blueberries, but I think that it would work. Be sure to thaw the blueberries completely first.
  • The recipe can be doubled and baked in a 9x13-inch baking pan. The bars will be a bit thicker but still delicious.
  • To make the bars gluten free, substitute the white whole wheat flour with a 1:1 baking mix like this one.
  • Store leftovers in the refrigerator for up to 5 days.
  • To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)


Serving: 1(of 16), without glazeCalories: 105kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 11mgSodium: 18mgFiber: 2gSugar: 7g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. These are amazingly easy and great flavor. I added 1/2 c chopped pecans. And based on suggestion to use coconut oil which I did not have, I added 1/8 t of coconut extract to glaze. Everyone loved these. Will be making more. Thanks Erin.4 stars

  2. I used frozen, thawed blueberries and baked for 35 mins, and these bars were very tasty! I would probably bake a little longer next time because I would have liked them to be a little crisper, but that’s personal preference. These are a quick and easy way to make a delicious fruit treat, and I’ll be making them again for sure. Thank you for another great recipe!5 stars

  3. This is one of the best healthier recipes ever! This is a favorite of mine and my husband! I’ve made it numerous times.5 stars

  4. I made these with aronia berries (frozen/thawed and left to ‘dry’ on paper towel for an hour) and they came out perfect and really good – liked the lower sugar used compared to crips/etc. I happened to surf for aronia berry recipes and an idea list sent me to use this recipe! I was already a follower of wellplated, so I was not hesitant to go with the flow….. ⭐⭐⭐⭐5 stars

  5. I am using a 13 X 9 inch pan to make these for the first time but they won’t be thicker, they’ll be thinner. An 8X8 pan = 64 sq inches, a 9X13 pan = 117 sq inches, so dough will be more spread out. I will bake them for a 1little less time.

  6. This came out more like a crumble. They didn’t stick together to form a bar so now I just have a crumbly mess I’m going to put in my yogurts.2 stars

    1. I’m sorry to hear you had problems with the recipe, Hilary. It has worked well for myself (and others) and I wished it would have been a hit for you too.

  7. I’m not sure what I did wrong here but I tried to make the double and it came out super crumbly and flakey — almost like granola instead of a solid bar. I think it may be because I didn’t use cornstarch (I just don’t have it on hand) and ran out of fruit toppings (frozen dark cherry for me) so I used chocolate chips? That’s fine as I can just eat it with greek yogurt, but I’m concerned on storage. Do the 5 days still apply to doubled portion… can I leave it for just a tad longer since it’s more? I guess I just want to make sure I’m not at risk for food poisoning since I’m pregnant.

    1. Hi Lucy! The storage time would be the same. Also you would definitely have a different result then the one you see if you ingredients were left out. Hope this helps!

  8. I followed all the steps and used frozen blueberries I thawed on the counter prior to making the bars. The bars turned out very well and taste delicious!
    A couple of things to note include I needed to bake the bars for a longer time, at least twenty minutes longer (ovens vary). The 8 x 8 inch pan worked, but I would recommend a slightly larger or extra deep pan (perhaps 1-2 inches) since, due to the pan being very full, I was only able to use about 3.5 cups of blueberries,5 stars

  9. These are so delicious and a breeze to make! They are the perfect combo of crunchy, sweet, buttery and tart! I used a combination of frozen blueberries and raspberries, and I thawed them in the microwave and drained a bit of the excess juice before using. It was really handy that it was made with ingredients I usually have on hand as well.5 stars

  10. These are fantastic and not a ton of sugar in them, but sweet enough! I opted not to do the drizzle over the top and they were still wonderful. Will be a summertime staple! Thanks Erin!5 stars

  11. These bars are very good! I didn’t make the glaze. They are delicious without it. The crumb base & topping pairs deliciously with the blueberries. I might double the recipe next time, so there are more to enjoy!5 stars

  12. Love the flavors and textures! Followed the recipe exactly. My guests couldn’t get enough of these! I had been looking for blueberry bar recipes for while now trying to duplicate an amazing one I had in NH. This is the closest yet! Love the easy of preparation and the smiles spread across people’s faces when they taste them:)5 stars

  13. Oh my gosh so good!

    I did modify some things and used frozen blueberries.

    For crust I did 2 tbsp butter 4 tbsp of applesauce and 1/4 cup brown sugar. I used rolled oats with flax and chia seed (premix) so I did a little less than 3/4 cup whole wheat flour

    I used 16 oz frozen blueberries and used 2 tbsp corn starch. 1 tbsp of sugar. And to reduce sugar 6 dates blended with water to a thick paste. I premixed the wet ingredients then added to dish then sprinkled corn starch and finally topped with rest of crust mixture5 stars

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