I whipped up some Healthy Blueberry Crumble Bars using fresh blueberries, rolled oats, and a touch of lemon juice and zest. The crust blends all-purpose flour with dark brown sugar and butter, while the topping offers a satisfying crunch. I cannot wait to share more about this unique treat.

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I’ve been messing around in the kitchen lately and these Blueberry Oatmeal Crumble Bars totally blew my mind. I mixed 1 cup all-purpose flour with old fashioned rolled oats and unsalted butter for the base, and then added a hearty dose of dark brown sugar to get that deep molasses flavor.

I couldn’t wait to throw in 2 cups of fresh, juicy blueberries with a splash of lemon juice and even a hint of lemon zest to brighten the whole thing up. The result is a bar that kind of bridges the gap between a healthy blueberry crumble and a full on dessert treat.

I’ve compared them to other blueberry creations like Blueberry Cream Cheese Oatmeal Bars, but these have a simply unique crunch thanks to the extra oats and a perfect crumble topping made with a bit more dark brown sugar and melted butter. Give these a try, you might be surprised!

Why I Like this Recipe

I like this recipe because it’s really simple to follow and makes my kitchen smell so amazing while its baking. I also love how the crunchy, buttery crust blends with the soft, juicy blueberries – it’s a treat for both texture and taste. The lemon juice and zest add that extra burst of freshness which makes it feel light even though it’s so satisfying. Lastly, I appreciate that it works for breakfast or dessert, so I can enjoy these bars any time I’m in the mood for a sweet snack.

Ingredients

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Rolled oats: Rich in fiber, supplies healthy carbs with a delicious, nutty crunch.
All-purpose flour: Provides structure and light texture with energy-packed carbohydrates.
Unsalted butter: Adds luscious richness, making the bars tender and flavorsome.
Dark brown sugar: Brings deep molasses notes while keeping the bars moist and sweet.
Granulated sugar: Boosts crispness and brightness in every bite of the crust.
Eggs: Contribute protein and naturally bind the ingredients together.
Blueberries: Loaded with antioxidants, supplying a tangy-sweet burst of flavor.
Lemon juice and zest: Deliver a zesty kick that lifts the fruity profile.
Salt: Enhances overall flavor, perfectly balancing the sweet and tart taste profiles.
Extra ingredients: Combine for texture, taste and a lovely homemade feel.

Ingredient Quantities

1 cup all-purpose flour (for the crust layer)

1 cup old fashioned rolled oats (for the crust layer)

1/2 cup unsalted butter, softened (for the crust layer)

1/2 cup dark brown sugar, packed (for the crust layer)

1/4 cup granulated sugar (for the crust layer) plus 2 tablespoons extra for the blueberry filling

1/4 teaspoon salt (for the crust layer)

2 large eggs (to help bind the crust)

2 cups fresh blueberries (the juiciest you can get for the filling)

1 tablespoon lemon juice (to brighten up the blueberry flavor)

Zest of 1 lemon (optional but adds a nice zing)

1/2 cup old fashioned rolled oats (for the crumble topping)

1/3 cup all-purpose flour (for the crumble topping)

1/3 cup dark brown sugar (for the crumble topping)

3 tablespoons unsalted butter, melted (to mix into the crumble topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×9 inch baking pan or line it with parchment paper.

2. In a big bowl, mix together 1 cup all-purpose flour, 1 cup old fashioned rolled oats, 1/2 cup softened unsalted butter, 1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon salt until well mixed.

3. Beat in 2 large eggs to help bind the crust, then press the mixture evenly into the prepared pan.

4. Bake the crust for about 10 minutes to let it set before adding the filling.

5. While the crust is baking, in a separate bowl, toss 2 cups fresh blueberries with 1 tablespoon lemon juice, the zest of 1 lemon (if you are using it) and 2 extra tablespoons of granulated sugar.

6. Remove the pan from the oven and gently spread the blueberry filling over the partially baked crust.

7. In another bowl, mix 1/2 cup old fashioned rolled oats, 1/3 cup all-purpose flour, and 1/3 cup dark brown sugar with 3 tablespoons melted unsalted butter to form a crumble topping.

8. Evenly sprinkle the crumble topping over the blueberry layer.

9. Return the pan to the oven and bake for 25 to 30 minutes until the topping is golden brown and the blueberries are bubbly.

10. Let it cool completely in the pan before cutting into bars then enjoy these tasty blueberry oatmeal crumble bars for breakfast or dessert.

Equipment Needed

1. Preheated oven (350°F).
2. 9×9 inch baking pan or parchment paper to line a pan.
3. A large mixing bowl for the crust ingredients.
4. Measuring cups and spoons for accurate portions.
5. A spatula or large spoon for mixing and pressing the crust.
6. A separate bowl for tossing the blueberry filling.
7. Another bowl for mixing the crumble topping.
8. A cooling rack or flat surface to let the bars cool completely.
9. A knife or cutting tool to slice the bars into pieces.

FAQ

What is the best way to store these bars?

Keeping them in an airtight container at room temperature is best for about 3 days. If its really hot or you need longer storage, pop them in the fridge.

Can I use frozen blueberries instead of fresh ones?

You can use frozen blueberries, but they tend to release more water when baked so the bars might be a bit soggy. Fresh ones work way better.

Why does the recipe call for old fashioned rolled oats?

The old fashioned oats give the bars a chewy texture, which really makes it special. Using quick oats might make the texture too soft.

Can I substitute the lemon juice and zest?

Lemon juice and zest brighten up the blueberry flavor a lot. If you dont have any, a bit of lime juice might do the trick, but the taste will be slightly different.

Is it okay to double the recipe for a party?

Sure thing! Just double the amounts and keep an eye on the cook time since sometimes bigger batches require a few extra minutes in the oven.

Blueberry Oatmeal Crumble Bars Recipe Substitutions and Variations

If you dont have all-purpose flour, you can use whole wheat flour for a nuttier flavor.
Instead of old fashioned rolled oats, you can try quick oats although the texture might change a little bit.
If you dont have unsalted butter, coconut oil works fine in its place.
You can substitute dark brown sugar with light brown sugar if needed, though the flavor might be a bit lighter.
If you dont have fresh blueberries, frozen ones are a good option; just thaw and drain them before using.

Pro Tips

1. Make sure all your ingredients, like your butter and eggs, are at room temp before you start. This helps them mix in better and prevents any weird textures in the finished bars.
2. When you press the crust into the pan, be really firm. This ain’t just for looks – a tight crust holds everything together so the bars don’t crumble when you cut ’em.
3. Try to use the freshest blueberries you can get. Riper blueberries pack more flavor and help create that juicy, tasty filling we all love.
4. Don’t skip letting the bars cool completely in the pan after baking. It might be tempting to dig in while they’re hot, but cooling helps them set and makes them a lot easier to cut.

Blueberry Oatmeal Crumble Bars Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Preheated oven (350°F).
2. 9×9 inch baking pan or parchment paper to line a pan.
3. A large mixing bowl for the crust ingredients.
4. Measuring cups and spoons for accurate portions.
5. A spatula or large spoon for mixing and pressing the crust.
6. A separate bowl for tossing the blueberry filling.
7. Another bowl for mixing the crumble topping.
8. A cooling rack or flat surface to let the bars cool completely.
9. A knife or cutting tool to slice the bars into pieces.

Ingredients

1 cup all-purpose flour (for the crust layer)
1 cup old fashioned rolled oats (for the crust layer)
1/2 cup unsalted butter, softened (for the crust layer)
1/2 cup dark brown sugar, packed (for the crust layer)
1/4 cup granulated sugar (for the crust layer) plus 2 tablespoons extra for the blueberry filling
1/4 teaspoon salt (for the crust layer)
2 large eggs (to help bind the crust)
2 cups fresh blueberries (the juiciest you can get for the filling)
1 tablespoon lemon juice (to brighten up the blueberry flavor)
Zest of 1 lemon (optional but adds a nice zing)
1/2 cup old fashioned rolled oats (for the crumble topping)
1/3 cup all-purpose flour (for the crumble topping)
1/3 cup dark brown sugar (for the crumble topping)
3 tablespoons unsalted butter, melted (to mix into the crumble topping)

Directions

Preheat your oven to 350°F and grease a 9×9 inch baking pan or line it with parchment paper.
In a big bowl, mix together 1 cup all-purpose flour, 1 cup old fashioned rolled oats, 1/2 cup softened unsalted butter, 1/2 cup packed dark brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon salt until well mixed.
Beat in 2 large eggs to help bind the crust, then press the mixture evenly into the prepared pan.
Bake the crust for about 10 minutes to let it set before adding the filling.
While the crust is baking, in a separate bowl, toss 2 cups fresh blueberries with 1 tablespoon lemon juice, the zest of 1 lemon (if you are using it) and 2 extra tablespoons of granulated sugar.
Remove the pan from the oven and gently spread the blueberry filling over the partially baked crust.
In another bowl, mix 1/2 cup old fashioned rolled oats, 1/3 cup all-purpose flour, and 1/3 cup dark brown sugar with 3 tablespoons melted unsalted butter to form a crumble topping.
Evenly sprinkle the crumble topping over the blueberry layer.
Return the pan to the oven and bake for 25 to 30 minutes until the topping is golden brown and the blueberries are bubbly.
Let it cool completely in the pan before cutting into bars then enjoy these tasty blueberry oatmeal crumble bars for breakfast or dessert.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.