Description
Blueberry pie oatmeal crumble bars blend classic dessert comfort with wholesome breakfast charm. Juicy blueberries nestled between buttery oat layers create a delightful treat you’ll crave from first bite to last.
Ingredients
Scale
Blueberry Filling:
- 3 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Oatmeal Crumble Base and Topping:
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, cold and cubed
Additional Ingredients:
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, allowing overhang for easy removal.
- In a medium bowl, combine blueberries, granulated sugar, cornstarch, and lemon juice, gently mixing until berries are evenly coated. Set aside to macerate.
- Create the crumble base by mixing rolled oats, flour, brown sugar, baking powder, and salt in a large mixing bowl.
- Cut cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse, sandy crumbs.
- Whisk the egg and vanilla extract together, then pour into the crumble mixture, stirring until the ingredients are just combined and slightly clumpy.
- Press approximately two-thirds of the crumble mixture firmly into the prepared pan, creating an even base layer.
- Spread the macerated blueberry filling evenly over the crumble base, ensuring complete coverage.
- Sprinkle the remaining crumble mixture and ground cinnamon over the blueberry layer, creating a rustic, textured topping.
- Bake for 40-45 minutes, or until the top is golden brown and the blueberry filling is bubbling around the edges.
- Remove from the oven and let cool completely in the pan for at least 2 hours before cutting into bars.
- Use the parchment paper overhang to lift the bars out, slice into squares, and serve.
Notes
- Customize the sweetness by adjusting sugar levels to suit personal taste preferences or dietary needs.
- Use frozen blueberries when fresh are unavailable, ensuring they’re thawed and well-drained to prevent excess moisture.
- Create gluten-free bars by substituting regular flour with almond flour or a certified gluten-free blend for those with wheat sensitivities.
- Transform the recipe into a lower-sugar option by using monk fruit sweetener or reducing sugar quantities without compromising the delicious texture and flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg