I love just about every blueberry recipe that I’ve ever come across. What I love about this recipe in particular is that these squares are mostly healthy, and aren’t super sweet. In fact, I think they are great way to start your day for breakfast! You could even serve these warm with a scoop of vanilla ice cream for dessert. Blueberries, whole grains, and just a hint of sweetness… Yum.
Here’s what you need…
In a large bowl, mix together oats, flour, baking powder, baking soda, salt, and cinnamon.
Cut in butter with a pastry blender until mixture resembles coarse crumbs. The blog where I originally got this recipe calls for grating the butter with a box grater, and mixing it in that way. I’ve never tried it, but I think that sounds like an interesting technique!
In a small bowl, mix together the milk, lemon juice, and vanilla extract. Stir that into the oat mixture just until it’s all combined.
In a food processor, pulse together the sugar and cornstarch.
Add 1 cup of the frozen blueberries and pulse until they’re chopped.
Press half of the oat mixture into the bottom of the prepared pan.
Spread the sugar/berry mixture on top.
Top with the remaining blueberries, then remaining oat mixture.
It’s a little messy, but don’t worry if it doesn’t look perfect. Just try to get it as even as you can. Sprinkle the top with some turbinado sugar.
Bake until the bars are light golden brown, and the blueberries are bubbling.
Cool completely before cutting into squares.
Blueberry Oat Bars
Ingredients
- 2 cups old-fashioned oats
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter
- 1 cup milk
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2 1/2 cup frozen blueberries
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 9"x13" pan and set aside.
- In a large bowl, mix together oats, flour, baking powder, baking soda, salt, and cinnamon. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- In a small bowl, mix together milk, lemon juice, and vanilla extract. Stir into oat mixture just until combined.
- In a food processor, pulse together the sugar and cornstarch. Add 1 cup of blueberries and pulse until chopped.
- Press half of the oat mixture into the bottom of the prepared pan. Spread sugar/berry mixture on top. Top with remaining blueberries, then remaining oat mixture. Sprinkle with turbinado sugar.
- Bake in preheated 350 degree F oven 50 to 55 minutes, until light golden brown. Cool completely before cutting into squares.
Adapted from The Kitchen Sink
