Blueberry Oatmeal Bars
These Blueberry Oatmeal Bars are wholesome, decadent, and packed with juicy blueberries for a fresh and fruity treat any time of the year.
Servings: 16 bars
Calories: 187kcal
Ingredients
Crust:
- 2 cups quick or rolled oats
- 1 1/4 cups whole wheat or spelt flour
- 1/2 cup maple syrup cane sugar or coconut palm sugar
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg large
- 1/2 cup coconut oil room temperature (not melted)
- 1/4 cup applesauce sweetened or unsweetened (1/2 cup if using sugar)
- Cooking spray I use Misto
Blueberry Filling:
- 3 cups blueberries fresh or frozen (if using frozen thaw in hot water & drain)
- 2 tbsp maple syrup, cane or coconut palm sugar
- 1 orange or lemon zest of
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350 degrees F, line square 8" x 8" baking dish with unbleached parchment paper and spray with cooking spray.
- In a large mixing bowl, add oats, flour, cane or coconut palm sugar (if using maple syrup add it later with liquids), baking powder, cinnamon and salt; mix well with spatula.
- Add maple syrup (only if not using sugar), egg (quickly whisked in a small bowl), coconut oil and applesauce. Mix with a spatula and with your hands more towards the end until well incorporated. Dough will be moist and should stick to one piece, not crumbly.
- In a medium bowl, add blueberries, maple syrup (sugar), orange zest, vanilla, cornstarch and stir well.
- Place 3/4 dough in prepared baking dish, flatten with spatula and press well with your hands.
- Spread blueberry filling on top evenly and crumble remaining dough on top. Make sure crumbs are small - will be easier to achieve with sugar dough, and crumb will be bigger with maple syrup dough.
- Bake for 45 minutes. Remove from the oven and let cool completely before slicing into 16 squares.
Notes
- Store: Store in a cool dry place for up to 3 days, refrigerate in an airtight container for up to 5 days.
- Freeze: Freeze in an airtight container for up to 3 months.
- Sweetener of choice: I have included 2 sweetener options: maple syrup or cane/coconut palm sugar. I tried both and I personally prefer the sugar version because bars and their crumb taste and look more like the original. With maple syrup, the bottom layer was a bit fluffier and cake-y but still delicious.
- Fresh or frozen blueberries? I also prefer to use frozen blueberries. They pop during baking creating a nice singly thick layer of jam like filling. Fresh blueberries work as well but I found they don't pop as much during baking and stick out.
- Flour: You can use only whole wheat or spelt flour. Maybe gluten free flour blend or white flour will work. Almond flour or coconut flours will not work.
- Butter: I have not tested but I think it will work. Just make sure it is very soft so you can crumble it.
- Other berries: Raspberries, blackberries, Saskatoon berries will work.
Nutrition
Serving: 1bar | Calories: 187kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 58mg | Fiber: 3g | Sugar: 11g