Blueberry & Oatmeal Breakfast Bars

“I hope your coffee’s great and you had breakfast too
I hope it’s the type of day you would say was
Perfect in every way you could crave of” -Atmosphere (from Hope)

Freshly baked morning treats are the best!

These bars come together quickly and hold up for a few days. No need to pick up any commercially baked goods when you have these in tow.

blueberry crumble

Fresh blueberries would be great here, but I used frozen and they worked great.

blueberry crumble3

Make a batch before going on tour, or on your next long road trip for a satisfying little taste of home.

blueberry crumble2

Blueberry & Oatmeal Breakfast Bars
adapted from Good Morning Baking! by Mani Niall

Ingredients for the filling:

1 1/2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest

Ingredients for the crumble:

3/4 cup old-fashioned rolled oats
3/4 cup all-purpose flour (I used Pamela’s gluten-free blend)
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoon unsalted butter, melted


First make the filling by combining the blueberries, brown sugar, and 1/3 cup water in a saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Lower the heat and allow the mixture to simmer for about 3 minutes.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water until the cornstarch has dissolved. Add to the simmering berry mixture and cook, stirring frequently, for another 2 to 3 minutes. Remove from the heat, add the lemon zest, and leave to cool.

Preheat oven to 350°. Line a small 9×5 loaf pan with parchment paper and set aside.

Now the crust. In a medium bowl, combine the oats, flour, brown sugar, baking powder and salt. Use a wooden spoon to stir the butter into the mixture. Spread half of the combination in the loaf pan and pack it firmly down using your fingers.

Pour the cooled blueberry mixture over the top of the packed crust, then sprinkle the remaining oat mixture on top. Bake for about 30 minutes, until the filling has bubbled up a bit and the oats are golden brown. Transfer to cool completely on a wire rack.

Cut into bars and serve. Store covered and at room temperature.

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