These easy bar cookies are pretty much perfection. The one-bowl dough is both the crust AND the crumbly topping, and you can substitute the blueberries for any fruit you like (fresh or frozen!).
They freeze beautifully and are as delicious served warm with a scoop of ice cream as they are cut into smaller bars for a satisfying lunchbox or after school snack.
Even better? Swap the flour for a gluten-free blend to make these a GF treat, or go vegan by substituting a dairy-free spread for the butter.
Blueberry Oatmeal Bars
- 14 tablespoons unsalted butter, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups oats
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- 2 cups blueberries (fresh or frozen; no need to thaw if using frozen)
Pre-heat oven to 350 degrees; grease and flour an 8” x 8” baking pan or line with parchment paper.
Beat the butter, flour, oats, brown sugar, baking powder and salt till well combined.
In a small bowl whisk the granulated sugar, cornstarch and lemon juice till smooth. Add the berries and stir to combine.
Press half the oat mixture into your prepared pan. Top with the blueberries and crumble the remaining oat mixture over the top.
Bake for 35 – 45 minutes, or till golden brown. Cool completely in the pan and refrigerate overnight (this makes for easier and neater slicing). Remove from the pan and cut into bars.
