Ingredients
For the crust & crumble:
1 cup (125g) all-purpose flour
1 cup (100g) old-fashioned rolled oats
1/2 cup (100g) light brown sugar, packed
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
1/2 tsp baking powder
1/2 cup (115g) unsalted butter, melted
1 tsp vanilla extract
For the blueberry filling:
2 cups (300g) fresh or frozen blueberries
1 tbsp lemon juice
1/3 cup (65g) granulated sugar
2 tsp cornstarch
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
Make the crust/crumble mixture: In a bowl, combine flour, oats, brown sugar, cinnamon (if using), salt, and baking powder. Stir in melted butter and vanilla until it becomes a crumbly dough.
Press the base: Firmly press about 2/3 of the mixture into the bottom of the prepared pan to form an even crust.
Make the filling: In a separate bowl, toss blueberries with lemon juice, granulated sugar, and cornstarch until evenly coated.
Assemble: Spoon the blueberry mixture evenly over the crust. Sprinkle the remaining oat crumble mixture over the top.
Bake for 35–38 minutes, or until the top is lightly golden and the blueberries are bubbling.
Cool completely in the pan before lifting out and slicing into bars. Optional: chill for cleaner cuts.
Notes
Frozen blueberries: You don’t need to thaw them. Just add 1 extra teaspoon of cornstarch to absorb extra liquid.
Add-ins: A pinch of lemon zest or shredded coconut adds an extra flavor kick.
Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. They also freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 210 kcal
- Sugar: 13g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg