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!
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.
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.
More Blueberry Recipes
Recommended Tools to Make This Recipe
- Favorite 8×8 inch baking pan
- Parchment paper (I love these pre-cut sheets)
Blueberry Oatmeal Bars
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Ingredients
FOR THE BLUEBERRY OATMEAL BARS:
- 1 cup old-fashioned rolled oats gluten free if needed
- ¾ cup white whole wheat flour or substitute all-purpose flour or, to make gluten free, 1:1 baking flour
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)
- 2 cups fresh blueberries* about 10 ounces
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
- 1 tablespoon granulated sugar divided
FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):
- ½ cup powdered sugar sifted
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk any kind you like
Instructions
- 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. REALLY press in the crust so that it holds together (you can also use the back of a measuring cup).
- 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.
Notes
- *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.)
Nutrition
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These blueberry oatmeal bars look AMAZING! :D I hope you have an amazing rest of your trip in Italy and Paris!! <3
Thanks so much, Sarah!
These look delicious, and would be a great addition to my breakfast bakes rota. Thanks for sharing, Erin!
Lo
http://www.themixtures.com
Thanks, Lo! I hope you love them if you do give the recipe a try!
Could you make these with honey or maple syrup instead of brown sugar?
Hi Megan! I’ve never tried that, and to be honest, I probably wouldn’t recommend it, because honey and maple syrup are both very liquidy and I don’t think that the crumb or crust would set properly. If you want to try a different sweenter, you could experiment with coconut sugar. I’d add one more tablespoon of butter, since coconut sugar can be kind of dry, so you’ll want more moisture. I hope that helps, and if you do try coconut sugar, I’d love to hear how it turns out!
I can’t wait to make this. It sounds so good! Thank you!!! ☺ you always surprise us with fun recipes to make.
Hazel, thank YOU for the kind words—they mean a lot, and I hope you love the bars!
This is the kind of thing I need for energy in the morning! (;
hey girl- these look so yummy! Have a great weekend!
Thank you Shawnna! You have a great weekend too :-)
HI Erin! We live and blog in Paris! Hope you’re having an amazing time and enjoying this gorgeous Spring weather we’re having!
Thank you, Alix!!
Baked goods with blueberries in them are awesome. These look so good, and the photography is amazing too! Thanks for the recipe Erin!
Hi Erin, I’m looking forward to trying this recipe with blueberries, and your healthy strawberry oatmeal bars. Since I didn’t have strawberries or blueberries on-hand, I did make this recipe as written, except used a cup of diced apple (with a touch of cinnamon) and a cup of thawed cranberries in place of the blueberries/strawberries. It was delicious. This is such an easy, versatile, and tasty recipe; one we plan to enjoy often. Thank you for sharing your recipes (love the flourless peanut butter oatmeal bars with chocolate chips too!).
PS I also enjoyed the post you shared with the healthy strawberry oatmeal bars recipe.
Becky, I’m so glad you enjoyed the bars! The apple/cranberry version sounds delicious. Thank you for taking the time to leave this nice comment and share your tweaks!
This looks so delicious! Wish I could reach through my screen and eat it now!
I’m new to the realm of baking, and you could even say cooking for that matter! I was a little worried about how this recipe would turn out, but I have to say it was amazing!! Fresh blueberries were a little expensive last week, so I thawed out some frozen ones, and it turned out great :) I also used coconut oil instead of butter like you suggested in the recipe, and it added the perfect subtle hint of coconut to the recipe that felt like it was always supposed to be there. AMAZING. WILL DEFINITELY MAKE AGAIN. I have to say I’m enjoying making many of your recipes throughout the last few months!
Sarah, you are so sweet! Thank you so much for your kind words about my recipes, and I’m so excited to hear that you loved this one! I really appreciate your taking the time to report back and leave this review. :)
Hi! In the recipe you say any milk can be used. Would almond milk work?
Hi Sylvia, yes, almond milk will work!
I made this with “brown” whole wheat flour and frozen berries since that’s all I had in the house, and it turned delicious. But I overlooked them a little since I used a 9×13 and it was hard to tell when they were done with the brown whole wheat. Next time I will definitely use an 8×8. I’m a huge fan of all your recipes, as much as your sense of style and humor. Thanks for the cooking inspiration!
I’m so happy you loved the bars Anne! I think once you use the 8×8 like in the recipe, it will go really smoothly. Thanks for trying the recipe and taking time to report back!
These were delicious! I used frozen blueberries, which I defrosted on paper towel to absorb the excess moisture. The only problem I had was with printing the recipe. The document was six pages long. The recipe itself was only on one of these pages, but the font was so small that I could barely read it. I had to transfer the information to a Word document and fix it. No matter, the recipe is worth it!
Hi Jocelyn! I am so happy to hear that you loved the recipe! I’m sorry about the printing issue—I haven’t heard that before, but I am going to look into it right away.
Would this work without corn starch? What does it do? Thanks!
Hi Emily! I have not tried these bars without the cornstarch, and I’m afraid they may not set up as well. You could try swapping in arrowroot powder, but it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
hey girl- these bars look so yummy!
Amazing. These are easy to make and difficult to stop eating!
Thanks so much for taking the time to leave this review, Donna! I’m so glad to hear you enjoyed the bars.
This recipe was super easy & unbelievably delicous!. I left off the glaze and used blueberrys i had frozen earlier in the season. This is my new go to blueberry dessert
YAY I’m so excited to hear this was a winner! Thanks so much for taking the time to leave this awesome review. :)
WOW! is all I can say.. So easy and delicious..
Thank you so much, Liz!
These are delicious! I am a tough judge, but I have made these twice already! This recipe is the perfect use for the blueberries that we have been getting in our CSA box. Not to mention, a great balance of healthy and yummy! I like bigger sized bars so they are a little higher calories, but not crazy! I use coconut oil, which pairs nicely with the blueberries. The most recent batch I made, I threw some in the freezer for a late night treat.
I can say enough about these! Try them for yourself! Thank you SOOOOO much for sharing! They are in the regular routine!
YAY Abbi! I’m so glad to hear these bars are a winner for you! Thanks so much for taking the time to share this awesome review. :)
I was looking for a dessert to bring to my mom’s for a family dinner last week, and these were perfectly received by everyone! I served them with a scoop of vanilla ice cream as suggested, and you’re right Erin, it took them over the top! I also love that they don’t have a ton of added sugar. Thanks for such a fab recipe.
YAY Sarah, I’m so happy to hear this recipe was a winner with your family! Thank you so much for giving it a try and taking the time to report back. :)
I’ve made these bars numerous times in the past couple of months, we look love them! I always use double the berries. Very simple to make.
Beth, doubling the berries sounds like an excellent idea. I’m so glad to hear this recipe is a winner for you!
Could I use quick oats for this recipe?
Hi, I haven’t made it that way, so you’d be experimenting, but I think you could. I hope you enjoy the recipe!
Delicious and easy! Loved them. Lots of blueberries and not too sweet. Definitely a recipe I will use again.
YAY Lara, I’m so happy to hear you loved the bars. Thanks for giving them a try and sharing how it went!
These are so pretty, but I have to admit, my family thought they could be a bit sweeter. Especially when eating for dessert. Will just adjust that next time.
Kelly, these are definitely not super sweet (we eat them for breakfast), so I think more honey or maple syrup next time would do the trick!
Kelly, these are definitely not super super sweet, so feel free to adjust to your taste. Did you make the icing? That definitely sweetens them up too!
Made this recipe and loved it . I did add one egg as was concerned it may not hold together .
The icing on top provided the extra sweetness that my husband and guests like . For me it is perfect without it . Quick question – we need to avoid saturated fat and the jury is out on coconut oil (I did use it this time) & wondered whether light olive oil would work ok & not effect the flavour ? Or do you know of other good oil alternatives – perhaps Macadamia Nut oil – bit exxy though.
Linda, I am SO GLAD this was a hit! The texture of coconut oil in baking is different than olive oil, and its properties are different in baking, so this would definitely be an experiment on your part. My guess is the bars may turn out more soft/crumbly. That said, if it’s really important to you to use olive oil, you could experiment—I just can’t promise the results since I’ve never tried the recipe that way. If you do play around with the recipe, I’d love to hear how it comes out!!!
What an awesome recipe! The whole family loved these bars. So easy to make – the hardest part was waiting for the bars to cool before digging in! I might try adding some lemon zest into the glaze next time. Thank you so much for sharing this winner!!!
Erin, I am so so pleased to hear this! And the lemon zest sounds like a delicious addition!
Blueberries were on a mega sale at my store this week. I bought a flat of eight pints. Of course we’ll eat a lot of them on yogurt and cereal, but after making a blueberry orange loaf bread I wanted to do something different beyond muffins, crisp, cobbler, or pie. This recipe caught my eye.
Firstly, I want to say that I believe this recipe made exactly as directed would surely be very tasty. I know by the ingredients. But I did the usual minor modifications that many do, in my case to lower the sugar and net carb content since I’m watching my diet and sugar consumption.
I made the recipe with only the following changes:
1. I used Truvia Brown Sugar Baking Mix in place of the regular brown sugar. Half the amount provides the same sweetness as the full amount of regular brown sugar. However, it was my concern that the reduced amount of Truvia brown sugar mix might reduce the binding qualities and flavor, so I also added 2 tsp Black Strap molasses. A nice flavor boost for little extra sugar.
2. I reduced the all-purpose flour amount by 1/3 cup or so and made up the difference with finely ground walnuts. Mmmm! Walnuts. Especially after they toast a bit during the baking.
3. I reserved a little bit more than 1/2 cup oat topping for the top most level. I’m glad I did. The bottom crust was sufficiently thick ( I used the pan size recommended), and I felt the extra topping was necessary.
4. I used Swerve confectioner’s sugar substitute in place of regular confectioner’s sugar, and found I needed a bit more milk to thin it out to my liking. Next time, I’d probably drizzle it on after the bars chill in the fridge a bit in the pan, and then remove the uncut bars from the pan, lifting them out with the parchment paper arrangement.
Everything else I did exactly as the recipe said, including the butter amount. I did have to bake it a good 15 mins more, but my oven is slow. Both my husband and I think they are delicious. Mine are perhaps slightly sweeter than I’d like. I think the confectioner’s drizzle could be eliminated, though it is pretty. I really like the extra nutty flavor from the walnuts I added. What can I say? I love nuts! My adaptation is surely slightly higher in fat than the original, but lower in net carbs and refined sugar. I used regular white sugar for the blueberry sprinkling, but could have used Truvia, etc., to cut down refined sugar even more.
I found that the bars firm up perfectly as they cool, or particularly chill.
Elaine, I am so happy these bars turned out to be a yummy way to use those beautiful blueberries. Thanks for sharing this detailed review and enjoy! (and I love nuts too :) ).
Excited to try these out for the first time for my bookclub – any problem making it the night before and then popping it in the oven in the morning? Thanks!
Hi Shannon! I actually worry the batter would get too soft underneath. You could prep the crumble in advance, then store it in the refrigerator. I’d press it into the pan, then add the blueberries/second half of the crumble just before baking.
Thanks so much for the rec/advice!
I had these at a friends house and they were ahhhhh mazing! I’ve tried to make them twice and they just won’t set for me. It tastes delicious but no need to even cut because it’s so crumbly. Help!
Hi Tera, I’m so happy you enjoyed these bars at your friend’s house! I’m sorry you’ve had trouble trying to make them though, and I’m not sure what might be going wrong. Did you make any substitutions to the ingredients list? Another reader has mentioned that she mashes some of the blueberries first to help the bars bind together better, so that might help. I hope you still enjoyed the flavors!
This is my new favorite breakfast recipe! Easy, healthy, and so tasty. The only change I made was I combined the cornstarch and granulated sugar and tossed the berries in that first before adding them to the pan. My son was home from college and said they were the best bars I’ve made yet. Thank you for the recipe!
Janet, I am so so happy to hear these were a hit and your son enjoyed them too!
Love this recipe Thank you.
I am so glad to hear it Ruth, thank you!
So excited to try these!! How do you recommend thawing individual bars if we freeze them?
Hi Morgan! Overnight in the refrigerator.
My lemon squeezed more juice than expected… but I just went with it, and thought “what would Erin do?”… told everyone they were blueberry lemon bars. ;-) Delicious!
Excellent idea! :) I’m so glad you enjoyed these, Shannon.
Haven’t made these yet be cause i have dried blueberry’s so how can i use these for this recipe Help or Ideas Reply
Hi Martha, I developed and tested the recipe with fresh blueberries, so that’s the way I can vouch for the results. I have not tried using dried blueberries, but the recipe would come out very different. You may be able to reconstitute the berries first, but that would be an experiment. I’d recommend doing an online search for recipes using dried blueberries. If you do decide to try this recipe with fresh blueberries, I hope you enjoy it!
yo can someone tell me the serving size and cost per serving size of this recipe. thx
Hi Alex, the serving size is 1 bar (out of 16). The cost per serving will vary depending upon the ingredients you purchase.
Made this recipe with huckleberries and it was AMAZING!!!!
That sounds divine, Jessie! Thanks for reporting back!
These were wonderful! I made them both with fresh blueberries and then with frozen blueberries. In my personal opinion the bars with the fresh blueberries were better, they just had more flavor.
Jamie, I am SO pleased you liked these. Thanks for reporting back and sharing the fresh vs. frozen tip too!
Wow, these were fantastic! I made them with extra virgin olive oil and added lemon zest and they turned out great. I found that lemon zest in the crust as well as the blueberry mixture really made the flavours shine.
Thanks for sharing this review! I’m so happy to hear you enjoyed the muffins.
These are delicious but a little crazy that it says 16 bars in an 8″ by 8″ pan. So they’re 2″ by 2″ squares? That doesn’t sound like much of a breakfast. I cut them into 8 servings, they’re still small 4″ by 2″ rectangles.
Hi Amy, you can certainly cut the bars however big you’d like! I’m glad to hear you enjoy them.
I doubled the recipe but did 2 8×8, one with strawberries and one with blueberries, skipped the glaze but added caramel drops to half. Next time may try bananas and berries, double batch in 9×13 for thicker bars. All who tried them loved them!
I’m so happy to hear this, Emily! Thank you for sharing your success with this recipe!
I’m having a hard time getting my blueberries to burst and bubble. I’m not sure what is going on. They’ve been in the oven for 45 min. I’ll give you an update when I finish.
I think it is my oven acting up. They are turning out nice and bubbly now.
I’m happy to hear that these turned out well for you, Karie! Thank you for taking the time to share your success with the recipe!
I made these bars. They taste really good! The textures could be improved a little, though.
– I would suggest incorporating the cornstarch, sugar, and lemon juice with the blueberries before putting them in the pan, and smashing the blueberries a little bit so it turns more gooey when it cooks.
– The crumble part was a little too dry for me after I added the butter, so I added a squeeze of lemon juice which helped it come together.
Thank you for sharing your thoughts, Leah! I’m happy you loved the taste of these bars!
Great recipe! I was skeptical about the quantity of blueberries, but it works. I used regular, all purpose flour. Very easy, came out great. I sprinkled individual bars with confectioner sugar.
YAY! I’m so happy to hear that this recipe was a hit, Chris! Thank you for sharing this kind review!
YUMMMMMM – we loved these bars so much!
I’m so happy this recipe was a hit for you, Colleen! Thank you for taking the time to share this kind review!
These are definitely yummy and a nice healthy choice compared to chocolate chip cookies ?
I would maybe add a little more butter to the crust to make it not as crumbly. I did end up baking it longer because it didn’t really toast up. But the flavors were great! They would be good with or without the icing
I’m so pleased that you enjoyed the recipe, Melanie! Thank you for sharing this kind review!
I made this recipe today while being socially isolated from the world due. I doubled the ingredients and added sugared coconut. I used blueberries I had picked and then frozen last year. I was a little generous with the ingredients and still did not have too much for a deep sided 9X13 pan. The blueberries came out like delicious blueberry jam even though the thawed frozen blueberries were mushy. The little bit of cornstarch is a must! I did not add a frosting on top and everyone thought the bars were sweet enough. The bars sliced beautifully and held together well. This recipe really deserves more stars. My family loved it!
Thank you for sharing this kind review, Mary! I’m SO pleased that you enjoyed the recipe!
Made the blueberry oatmeal bars this morning. Unfortunately, they fell apart when I tried to cut them into bars. I had to scoop them into bowls, instead. I used coconut oil. Do you think that’s why? I let them cool thoroughly.
Again, the taste was awesome. Just disappointed they couldn’t be cut into bars.
Hi BJ! I’m sorry to hear that these didn’t hold up well. I’m not sure what might’ve gone wrong, but I don’t think it would be caused by the coconut oil. Another reader has mentioned that she mashes some of the blueberries first to help the bars bind together better, so that might help. I’m so happy you still enjoyed the flavor!
My did not hold together well. Used all exact ingredients and measurements. Also there were tiny bits of cornstarch here and there. They were delicious though.
Hi Debbie! I’m sorry to hear that these didn’t hold up well. Another reader mentioned that she mashes some of the blueberries first to help the bars bind together better, so that might help. I’m so happy you still were able to enjoy them!
Delicious! I made this with blueberries that I had in my freezer since last summer (completely thawed first). Thank you for this recipe!
Thank you for taking the time to share this kind review, Chris! I’m so pleased that you enjoyed the recipe!
I added some crushed up almonds & coconut ?
I’m so pleased that you enjoyed the recipe, APS! Thank you for sharing this kind review!
Erin does it again! These turned out SO good both times we’ve made them. We never got the golden brown color on the top and were worried that we were pulling it out of the oven too soon, but 40 min was perfect and these are major crowd pleasers!
I’m so pleased that you enjoyed them, Lauren! Thank you for sharing this kind review!
I have made both the strawberry and blueberry bars. Both are so delicious! They last about 8 hours in my house. I do not personally use the glaze but I bet it’s amazing also.
Thanks for such an amazing recipe!
I’m so happy that you’ve enjoyed the bars, Stephanie! Thank you for sharing this kind review!
Made once and have another batch in oven. Very flavorful and great textures. I added a cup of toasted sliced almonds and half cup of unsweetened coconut. The mixture was a bit dry because of the added dry ingredients so added an egg and it all came together nicely. Even though low in sugar, I cut down to 1/4 cup and no one complained:-). Thanks for great healthy bar recipe!!
I’m so happy that you enjoyed them, Marcie! Thank you for sharing this kind review!
I just made this and waiting for it to cool. Can’t wait to try. I used fresh blueberries from my blueberry bush. I took a picture of it and will share your link on my site.
Thank you for sharing
Sandy, I’m so happy you found this recipe and hope you love the bars!
This is amazing! Fresh Michigan blueberries at their finest and my husband, who doesn’t like blueberries, won’t stop eating it. Perfect recipe as always!!!
I’m so happy that the bars were a hit, Donna! Thank you for sharing this kind review!
Really, really delicious. We are in hardcore lockdown in near freezing temperatures (we are at the bottom of Australia) and were looking for something to brighten our day, so we made these. They taste like blueberry pie. Yum yum yum.
Diane, I am so so pleased to hear it! Thanks for taking time to share this lovely review!
These looked delish and I had just taken my kiddos to the blueberry patch. These did NOT disappoint. I didn’t want to use that much butter in these as I was looking for a healthy breakfast/dessert option for everyone.
I replaced the whole wheat flour with almond flour. I also replaced 6 tbsp with 4 tbsp of mashed banana and 2 tbsp of coconut oil. The “crust” was more of a…base. They were soft because of the banana. I’m totally okay with that though.
I had one for breakfast with a dollop of plain greek yogurt. Woah.
My hubby had some with a bit of ice cream that night.
Y’all, I didn’t even make the glaze.
I’m SO happy that you enjoyed them, Christie! Thank you for sharing this kind review and your adaptations!
These are so pretty! I have a huge bag of aronia berries…thoughts on substituting those for the blueberries?
Hi Stacy! I’ve only tested this recipe with blueberries, but you could experiment with them. If you decide to try it, I’d love to hear how it goes!
I have been making these for over a year. I have three kids and run a home daycare. These are everyone’s favourite. I make them with frozen berries because I always have them and we skip the icing on top (usually!). Just wanted to let you know how much we love them!
I’m so happy that you’ve enjoyed them, Meg! Thank you for sharing this kind review!
We made this today but wasn’t firm enough to be cut, fell apart. But tasted good!
I’m happy that you enjoyed the flavor of the bars, Barb! Thank you for trying the recipe!
I used frozen blueberries and can confirm they turned out great, just took a little longer to bake. Thanks for the recipe!
I’m so happy that you enjoyed the recipe! Thank you for sharing this kind review!
These bars are blueberry heaven! Sooo good, bit chewy, not at all dry and tons of blueberries in every bite. Didn’t make the glaze but I can imagine it would be fantastic. Followed recipe using whole wheat pastry flour but added pinch more cinnamon, 1/2t ginger and 1/4t nutmeg.
I’m so happy that you enjoyed it, Debs! Thank you for sharing this kind review!
Thank you! I love this recipe! I did not add the icing! I used defrosted blueberries and may smash them down next time! I added it to yogurt and it’s delicious as a dessert!
I’m so happy that you enjoyed them, Lynn! Thank you for sharing this kind review!
I made the strawberry bars and loved them! Super excited to try these next, since blueberries are soon in season in Maryland :)
One question, do you think these would work with less butter or is this much needed to hold the crumble together? Have some cholesterol-watchers in the family.
Hi Sukhi, so glad you enjoyed the strawberry bars. For the butter, you need to keep the same amount but you can swap it out with coconut oil if that helps! Let me know how it goes!
I made these blueberry oat squares and they were great! The recipe is easy, and I followed it exactly as written with the icing. Next time, I think that I will increase the amount of crumbs on top because they were very tasty. I placed them in the refrigerator and they lasted 5 days. Thanks so much for this recipe.
Hi Diana! So glad you enjoyed the recipe! Thank you for this kind review!
I got up early and made these for breakfast. Blueberries are abundant where I live and I was searching for recipes to use all the blueberries I had (instead of just smoothies!) this recipe looked so good! My teenage son loves them! I made these bars exactly how you listed and they are seriously my favorite! I’m going to try it with other fruit as well, strawberries you say? I’m in! Thank you so much!!
Hi Marianne! So glad you enjoyed them! Thank you for this kind review!
I was not patient enough when I found this recipe. I used frozen blueberries. They turned out great! I will hold off next time and let them thaw, or use fresh berries. But 35 minutes in the oven was plenty and they turned out amazing
Hi Kristy! Thanks for the feedback! So glad you enjoyed the recipe! Thank you for this kind review!
These bars are easy and delicious! Followed the recipe exactly and they are always a big hit! I can’t comment as to how long they last in the fridge because they don’t last 24 hours in my house!
Hi Regina! Hahah! Yep, they never last long for us either! So glad you enjoyed this recipe! Thank you for this kind review!
Whenever I see just one square of these Oatmeal Blueberry Bars in the refrigerator, I know it is time to make more! Due to my younger son’s dietary requirements, I make this with 1:1 gluten-free flour (Bob’s Red Mill or King Arthur Flour) and a plant based-butter (MELT). Every time = a success! Now that my son has returned to college, I’ve been making with white whole wheat flour – of course, just as delicious – and will continue to do so until my older son leaves to continue his studies. For any readers that are curious about reducing the sugar, I use 1-1/2 tsp per “layer” and as my boys prefer, no icing. Thank you Erin for all your delicious recipes. You are a household name around here…
Hi Nancy! That makes me so happy to hear! Thank you for the feedback and for this kind review!
These are absolutely delicious.
Can I substitute the sugar for stevia or can sugar? Will it make a difference in texture or taste?
Hi Lauren! I have only tested the recipe as written. If you decided to experiment, let me know how it goes!
Hi Erin
I’ve made these bars and they are delicious, I made a batch and they came out dry, grainy and I made them too thick.
How do I prevent this from happening and how do I fix them? Do I add honey and rebake them?
Hi Lauren, I’m sorry to hear that these didn’t hold up well. Another reader mentioned that she mashes some of the blueberries first to help the bars bind together better, so that might help. I’m so happy you still were able to enjoy them!
Tastes lovely but did not bind together Just crumbly unable to cut into pieces
Hi Di! I’m sorry to hear that these didn’t hold up well. Another reader mentioned that she mashes some of the blueberries first to help the bars bind together better, so that might help. I’m so happy you still were able to enjoy them!
Just tasted these as they’ve been cooking and teasing me for about an hour and I couldn’t wait any longer! They are delicious! Hubby loves them too, which is a bonus for me! He LOVES sweets, so I’m always looking for healthier options to satisfy him. I had some leftover blueberries that I needed something to do with before they went bad. This recipe was easy to follow, with easy ingredients that I had on hand. Only thing I did different than the recipe was mix the sugar and lemon juice before adding on top. Next time I may also mix in the cornstarch to that for more even distribution. Great recipe!!
Hi Danielle! So glad you enjoyed the recipe! Thank you for this kind review!
I make them again and again. Thank you!
Hi Les! So glad you enjoyed the bars! Thank you for this kind review!
I made these blueberry bars for my husband yesterday and they were excellent and easy! Another hit from Erin.
Hi Robbie! So glad you enjoyed the recipe! Thank you for this kind review!
Had a lot of blueberries I didn’t know what to do with so I gave this recipe a shot. Great tasting healthy snack!
Hi Rose! So glad you enjoyed the recipe! Thank you for this kind review!
I have made these bars several times and they are delicious. I don’t bother with the icing as they are sweet enough on their own. One question, why does the recipe call for 2 cups of blueberry but has 10 ounces next to it? I double the recipe, so have been using almost 4 cups of blueberries. Thanks
Hi Diane, that is for the readers who weigh their blueberries instead of measuring in cups.
I made this with frozen blueberries. I didn’t make the icing and it tastes amazing!!! Super yum. I will make this again. I had to cook it a lot longer as my berries were frozen. I think if you thaw them first it would cook around the same time. It took about an hour or so. I checked it every 10 minutes and once the blueberries bubbled i pulled it out
Hi Lou! So glad you enjoyed the recipe! Thank you for this kind review!
Wow…this exactly
what I was looking for I’m a breakfast blueberry treat! Not bready at all…perfect texture and flavor. I mixed in raspberries from my garden too!
Hi Bridget! So glad you enjoyed it! Thank you for this kind review!
Love them!! How can this be 16 servings? We got 6 servings! So in our case, not so healthy!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review! You would definitely have to cut them smaller to get the 16 servings.
These were fantastic, but not even close to 16 servings!! Three of us polished off the whole pan for breakfast this morning! (I omitted the glaze).
Glad you enjoyed them Josie!
Easy to make and baked perfectly! I used regular whole wheat flour and added 1/4 chopped pecans to the crumble.
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
Can i use frozen blue berries or will that wreck it?
Hi Olivia! 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. Hope you enjoy it!
The blueberry oat bars are delicious and easy to make.
Hi Colt! So glad you enjoyed the recipe! Thank you for this kind review!
Yum! I make again and again. I use frozen blueberries and cook a little longer. Thanks for a wonderful recipe!
Hi Les! So glad you enjoyed this recipe! Thank you for this kind review!
Looking good and simple making it this week- end
Hope you enjoy it Louisettte!
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.
Hi KC! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Terri! So glad you enjoyed the recipe! Thank you for this kind review!
This is one of the best healthier recipes ever! This is a favorite of mine and my husband! I’ve made it numerous times.
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
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….. ⭐⭐⭐⭐
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hope you enjoy them Kathy!
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.
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.
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.
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!
Can you use dried blueberries instead of fresh blueberries?
Hi Tina! Dried blueberries would not work for this recipe. Sorry!
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,
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Aisha! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Kerry! So glad you enjoyed the recipe! Thank you for this kind review!
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:)
Hi Cat! So glad you enjoyed the recipe! Thank you for this kind review!
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 mixture
Glad it worked out for you Jenn!
What is the cornstarch for? What would be a good substitute for this?
Hi Mikayla, I have not tried these bars without the cornstarch, and I’m afraid they may not set up as well. You could try swapping in arrowroot powder, but it would be an experiment. If you decide to play around with it, I’d love to hear how it goes!
Hi there Thanks so much for sharing this easy recipe. My first time making it. Currently in the oven and I can’t wait. I had extra strawberries which I added. My family love health bars. I stopped buying, too expensive. Stay blessed. 💟🙏
Enjoy!
We loved these! So easy to make and so delicious. And they are so healthy that we didn’t feel guilty eating more than one.
So glad you enjoyed it, thank you Amy!
These were so good! I used coconut oil instead of the butter, and no glaze. It was just sweet enough to compliment the tartness of the blueberries. I did bake them a bit longer. I wonder if the people having trouble with it being too crumbly weren’t pressing the “crust” onto the parchment firmly enough?
Glad to hear you enjoyed them, Bernadette!
It come out as a crumble! If your in need of dry crumble with Blueberries this is for you. This is far from simple as well as the 1st sentence of the article suggested. It was made and we we will enjoy it some compacity to let it not go to waste.
I’m sorry to hear that you had trouble with the recipe, Augie. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Made this today. Had two helpings! The flavor was delicious. I made a 9X13 recipe and was quite generous with the ingredients. Used a blueberry, strawberry, cherry mix. Just the right flavors. Not too sweet but still satisfying. This recipe is a keeper!
Thank you Mary!
Flavor is wonderful, but came out very crumbly. I suppose I expected more of a bar firmness, & I followed recipe exactly but baked an extra 10 minutes.
I’m sorry to hear you had trouble with the recipe, Dal. I really don’t know why others have their bars crumble but then the majority of other readers don’t, including myself. The only thing that comes to mind is maybe they need to be cooked a little longer. Everyone’s ovens bake different so that could be the issue. Since you did that, the other option is to add an additional 1 tablespoon butter to the mix. Other readers have done that with success.
Yum! Think I’ll add lemon zest or extract to the glaze next time.
Let me know how it goes!
Made this the first time last week to use up some fresh blueberries. Was so good my wife wanted it again yesterday. Let them cool, then glazed them. The only change I made was to use bread flour. I also added some extra blueberries as we love them. Ate them later by warming them up in the microwave and topping with a scoop of vanilla ice cream. These bars are delicious. Thanks for the recipe!
YUM! So happy you enjoyed them Tom, thanks for sharing!
The best – and EASY – healthier oat bar I’ve found! Everyone from kids to co-workers love it and ask me to make it often. I use whatever berries I have (strawberries, blueberries, raspberries, or a blend), and have also used frozen when I don’t have fresh on hand. Never fails, always turns out perfectly! The only change I make is to stir all the granulated sugar and cornstarch together, stir that into the berries to coat, then stir in the lemon juice. Pour on top of the crust and spread out to cover. Thank you for a(nother) fantastic recipe!
So happy to hear, thank you C!
I have made this recipe several times. It is definitely in my rotation. I’ve used frozen berries without thawing and I think it turns out great. I also stir the berries, lemon juice, cornstarch and sugar in a bowl before layering over the crust. Not sure if that makes much of a difference though. Thanks Erin for another great recipe❤️
Great to hear, thank you for the feedback Leslie!
I have always wanted to bake something using blueberries. In the end, I usually opted for chocolate. This time I actually made a blueberry recipe! These blueberry oatmeal bars are so good. The recipe is super simple and oh-so-good! The recipe is a keeper!
Thank you so much.
So glad you enjoyed it, Toni! Thank you!
Made the bars as described and the blueberries for whatever reason did not ever leak or get bubbly/ gooey. They stayed whole and maybe just shriveled up a bit. I used fresh blueberries. Not sure what happened but I will not be trying this again.
Looks like a great recipe though and wish everyone else better luck.
I’m sorry to hear you had problems with the recipe, Marlette. It has worked well for myself (and others) and I wished it would have been a hit for you too. I’d suggest baking a little longer next time to see if that helps.
Fantastic!! Pulled them out at 35 minutes and they were soooooo delicious. Just the right amount of crusty chew and goopy goodness. Thanks for sharing — daughter has already asked when I’m making them again! ;-)
Yay! Thank you Dawn!
This was nothing more than a blueberry crumble with a crunchy bottom. The name was incredibly deceiving. I was hoping for a “bar” so I can cut them up so my partner can take them to work. I spread the cornstarch evenly over the berries but it still showed up after I baked it?? I think the blueberry mixture should be all mixed up together and then maybe mashed a little bit. The flavour was good for being a Blueberry Crumble.
I’m sorry to hear you had trouble with the recipe, Matt. Tips on cutting the bars. Make sure they are completely cooled. If not they will crumble. You can refrigerate the bars if you are finding they are not holding together for you. For the cornstarch, you could always try gently mixing half the blueberries with the lemon juice, cornstarch, and sugar before topping it on your bars. No need to mash, you want to bake until the blueberries start to burst and it gets bubbly. Hope this helps!
Same issue as others…came out more like a crumble than a “bar”. Followed recipe to a tee. Calibrated oven to assure proper temp. Although it is yummy…I would not market it as a bar type bake.
I’m sorry to hear you had an issue with the recipe, Maria. A few tips: you want to lightly fluff the flour before scooping or it will be too much for the mixture. You’re mixture is going to feel a little wet after adding the butter. If it doesn’t, there was too much flour. Next, make sure to press them into the pan really well, I often times use the back of a measuring cup to help with this. Lastly, you want to make sure they are completely cooled before cutting or they will crumble. Hope this helps!
Definitely will be adding this to my favorites! The crust came out perfect. Nice and crisp, and the blueberries were plump and juicy. My only (slight) modification, was to add the cornstarch, sugar, lemon juice/zest to the bowl to coat the blueberries. I let them sit for a few minutes before adding to the crust. And because I love cinnamon, I just added an extra pinch. :-) I will be making this again and again. Thank you for sharing!
Great to hear, thank you Linda!
A fab dessert served warm with a scoop of ice cream. Mine was perfect – thank you for the recipe ❤️ NB: I used coconut sugar instead of brown sugar, and drizzled maple syrup over the top instead of the sugar. Delish!
So glad you enjoyed it, Kate! Thank you!