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?
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!
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.
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!
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!
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❤️
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.
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! ;-)
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!
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!
Added about 1/2 cup each on top before baking: unsweetened shredded coconut, bitter sweet coc chips and slivered almonds. Amazing. Made again a week later with blackberries in place of blueberries. Yes!!!
Made this by the book, and it was tasty!!!!!! Wanted to do something healthy and needed to get rid of blueberries that were not going to be eaten in time. I did use a measuring cup to smash the crust down. Also used coconut sugar instead of granulated, but everything else was spot on the same.
I think next time I will do as some other reviewers said and mix the sugar cornstarch and berries together then squeeze the lemon juice on top. Just to see if it changes anything.
Either way totally making this again! What do you prefer storage wise for these bars?Thank you Erin!
Hi Danielle! 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. Also, other readers have reported backing using frozen (thawed) and it worked great! Hope this helps!
Delicious! I preferred more crumb topping so I mixed up a bit more and added chopped walnuts and lemon zest. These are jammy, pretty, and oh so tasty.
Very easy, too.
This is the BEST dessert for my family. My son is vegan. My daughter-in-law is gluten free. My husband is picky. These blueberry oatmeal bars make everyone happy. I’ve mixed up the fruit with raspberries and strawberries which were also good, but we decided blueberries are the best. I’ve made this recipe dozens of times and it always turns out great. Thanks for an easy crowd pleasing recipe.
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!
Added about 1/2 cup each on top before baking: unsweetened shredded coconut, bitter sweet coc chips and slivered almonds. Amazing. Made again a week later with blackberries in place of blueberries. Yes!!!
Love that addition! Thank you Mary!
Made this by the book, and it was tasty!!!!!! Wanted to do something healthy and needed to get rid of blueberries that were not going to be eaten in time. I did use a measuring cup to smash the crust down. Also used coconut sugar instead of granulated, but everything else was spot on the same.
I think next time I will do as some other reviewers said and mix the sugar cornstarch and berries together then squeeze the lemon juice on top. Just to see if it changes anything.
Either way totally making this again! What do you prefer storage wise for these bars?Thank you Erin!
They look great, Kelli! So glad you enjoyed them! I just keep them in a storage container in the fridge, glass or plastic.
Hey there, could I use frozen blueberries?
Hi Danielle! 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. Also, other readers have reported backing using frozen (thawed) and it worked great! Hope this helps!
Delicious! I preferred more crumb topping so I mixed up a bit more and added chopped walnuts and lemon zest. These are jammy, pretty, and oh so tasty.
Very easy, too.
So glad you enjoyed it, April! Looks fantastic!
This is the BEST dessert for my family. My son is vegan. My daughter-in-law is gluten free. My husband is picky. These blueberry oatmeal bars make everyone happy. I’ve mixed up the fruit with raspberries and strawberries which were also good, but we decided blueberries are the best. I’ve made this recipe dozens of times and it always turns out great. Thanks for an easy crowd pleasing recipe.
Makes me so happy to hear, Diana! Thank you!