Blueberry Oat Breakfast Bars (Printable)

Soft chewy bars packed with juicy blueberries and wholesome oats, ideal for breakfast or an on-the-go snack.

# Components:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup light brown sugar, packed
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/4 cup plain Greek yogurt
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Blueberry Mixture

11 - 2 cups fresh blueberries, or frozen thawed and drained
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon cornstarch
14 - 1 tablespoon fresh lemon juice

# Method:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large mixing bowl, combine oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together melted butter, Greek yogurt, egg, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and mix until just combined. Reserve 1 cup of this mixture for topping.
05 - Press remaining oat mixture evenly into the prepared pan to form the base.
06 - In another bowl, toss blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread blueberry mixture evenly over the oat base.
08 - Crumble reserved oat mixture evenly over the blueberries.
09 - Bake for 30 to 35 minutes, or until the top is golden brown and the filling is bubbling at the edges.
10 - Allow to cool completely in the pan. Lift out using parchment overhang, cut into 16 bars, and wrap individually if desired.

# Expert Advice:

01 -
  • They're soft and chewy in the middle without being heavy, which somehow feels like eating dessert for breakfast without the guilt.
  • The blueberry filling stays juicy instead of turning into a dense jam, thanks to that little trick with cornstarch and lemon juice.
  • They wrap up beautifully for gifts or grab-and-go mornings, and your kitchen will smell absolutely incredible while they bake.
02 -
  • Don't skip cooling the melted butter—I learned this the hard way when my egg turned into scrambled bits, and it changed everything once I waited those extra two minutes.
  • Frozen blueberries work beautifully if you thaw and drain them first, which saves you from a soggy situation.
  • The cornstarch is non-negotiable for the filling—without it, you get a soupy middle, but with it, you get that perfect jammy-but-not-liquid consistency.
03 -
  • Use a bench scraper or a long serrated knife to cut the bars—a regular knife works too, but wiping between cuts keeps things clean and prevents dragging the topping.
  • If the blueberries sink to the bottom, it means your filling was too wet—next time, drain frozen berries more thoroughly or use slightly less juice.
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