Blueberry Oatmeal Crumble Bars

I was going to call these blueberry breakfast bars. Or blueberry snack bars.

But anytime you feel like eating juicy blueberries with buttery oat crumbles is the kind of bar they are.

Blueberry Oatmeal Crumble Bars - Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!!

It’s an easy, one bowl, no mixer recipe that takes just minutes to make. I adapted the recipe from Blueberry Pie Bars by reducing some of the flour and adding oats to the crust and crumble mixture. The oats add such great texture.

The crust and crumble topping are one in the same. Love it when that happens so there’s one less step and one less bowl to wash.

MY OTHER RECIPES

Blueberry Oatmeal Crumble Bars - Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!!

I eliminated the Greek yogurt, sugar, and egg from the filling and kept the focus on the blueberries.

The bars aren’t overly sweet and the blueberry flavor shines beautifully, which is why they’re great for breakfast, brunch, snacks, or a healthy dessert.

Blueberry Oatmeal Crumble Bars - Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!!

They’re soft and tender, yet slightly chewy from the oats, and I’m a sucker for anything with a crumble topping.

My daughter said they’re one of the best ‘desserts’ I’ve made in a long time. I made the bars on a Sunday and had breakfast ready to grab-and-go for her for the week. One less thing to worry about on busy weekday mornings. Loved that.

Blueberry Oatmeal Crumble Bars - Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!!

Blueberry Oatmeal Crumble Bars

An easy, one bowl, no-mixer recipe that takes just minutes to make. The crust and crumble topping are one in the same so there’s one less step and one less bowl to wash. The bars aren’t overly sweet and the blueberry flavor shines beautifully, making them great for breakfast, brunch, snacks, or a healthy dessert. They’re soft and tender, yet slightly chewy from the oats, and I’m a sucker for anything with a crumble topping. I made the bars on a Sunday and had breakfast ready to grab-and-go for the week.

Ingredients:

Crust and Crumble Topping
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

Directions:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
  2. Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
  4. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
  5. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
  6. Blueberry Layer – In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking.
  7. Evenly distribute blueberry mixture over the crust.
  8. Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
  9. Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

Adapted from Blueberry Pie Bars

Only Eats

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157 comments on “Blueberry Oatmeal Crumble Bars”

  1. Great recipe!  And they looked just like the picture!!  Will definitely use this recipe over and over. Highly recommend. 

  2. I doubled the receipt using a 9 x 13 dish. 1/2 demerara brown sugar and 1/2 blue agave for the crust along with the packed brown sugar; 1/2 butter and 1/2 coconut oil. The blueberries were out of the frig, not frozen. Checked at 40 minutes and took out at 45. They set up fairly well except around the edges. May be from the agave or may have needed another 5 minutes. I used parchment paper with a little coconut oil on it. Delicious!!! Half in tupperware and half into the freezer :-)

  3. Hello Averie! We don’t have fresh or frozen blueberries from where I live. Is it okay to use those in can? The only blueberries we have here is canned blueberries. 

  4. I cut the sugar by 2 and put more of flour. It’s very good and perfect! ;-)

  5. The blueberry crumble bars are great. I used fresh berries and baked for 40 min and doubled the streusel. I also added vanilla and almond extract to the filling.

  6. I made these last week and my husband LOVED them! He took one everyday for his breakfast. I used half fresh and half frozen blueberries and it baked perfectly. The only thing I will do differently next time is not use the foil. Even though I greased it, it was coming off onto the bottom of the bars. Next time I’ll just grease the pan. I would rather have a little more cleanup than foil getting in my way. 
    Great recipe!

  7. So good, thankyou

  8. I made it exactly as the recipe except I used parchment paper. It came out PERFECT!!!!! Thank you so much for the recipe. I plan to try with local strawberries next! 

  9. I made these yesterday with my typical substitutions of whole wheat pastry flour, evaporated cane juice, and sucanat, and I omitted the lemon juice (personal preference). I also lined the pan with parchment instead of foil. I was a little worried that after removing 1 cup to reserve for the topping there wasn’t enough of the crumble mixture to make a nice sturdy bottom so I reduced the topping amount a little and added it to the crust layer. I used fresh berries and baked for 45 minutes. The bars came out awesome and husband loved them! Thank you for a great recipe.

  10. I love this recipe, as does my family. Made with blueberry, raspberry, cherry & peach. All were good. I added a little chopped crystallized ginger to the peach. Fab! Also parchment paper sprayed with spray

  11. I love this recipe and have made it several times. I’ve served them for dessert with a little scoop of ice cream or coconut gelato or by themselves. I’ve now started cutting the white sugar to half the amount called for in both the crust and filling and they are still sweet enough for us. Thank you for posting this!

  12. Thanks for sharing the recipe. Just like eating a pie but portable!!! It does a bit too sweet for breakfast bar haha… but perfect for a treat or dessert, especially during my break on hiking trip. Seriously easy and fool proof, thumbs up.

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