Blueberry Oat Breakfast Bars (Print View)

Soft, chewy bars packed with fresh blueberries and oats, ideal for a wholesome breakfast or snack.

# Components:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup light brown sugar, packed
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/4 cup plain Greek yogurt
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Blueberry Mixture

11 - 2 cups fresh blueberries, or frozen and thawed
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon cornstarch
14 - 1 tablespoon fresh lemon juice

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a large mixing bowl, combine oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt. Mix thoroughly.
03 - In a separate bowl, whisk together melted butter, Greek yogurt, egg, and vanilla extract until smooth and well incorporated.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Reserve 1 cup of this mixture for the topping layer.
05 - Press the remaining oat mixture evenly into the prepared pan, creating a compact and uniform base.
06 - In a separate bowl, toss blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated and well combined.
07 - Spread the blueberry mixture evenly over the oat base layer.
08 - Crumble the reserved oat mixture evenly over the blueberries, distributing to cover the entire surface.
09 - Bake for 30 to 35 minutes, or until the top is golden brown and the filling is visibly bubbling at the edges.
10 - Allow bars to cool completely in the pan. Lift out using parchment overhang, cut into 16 equal bars, and wrap individually for storage or serving.

# Expert Advice:

01 -
  • They're soft and chewy without being heavy, which means you can actually eat one without feeling weighed down all morning.
  • These bars travel beautifully—wrap them individually and they're the perfect thing to grab on chaotic mornings or pack for a picnic.
  • Fresh blueberries burst with juice when you bite into them, creating little pockets of tartness that balance the sweetness perfectly.
02 -
  • Don't skip cooling the bars completely before cutting—warm bars will fall apart, and you'll end up with crumbles instead of pretty squares.
  • If your blueberries are very juicy, let them sit with the sugar and cornstarch for a few minutes before spreading them onto the base so excess liquid drains off.
  • The Greek yogurt isn't just for nutrition—it's what keeps these bars from drying out, so don't try to swap it out with regular yogurt or sour cream without adjusting the moisture balance.
03 -
  • Always drain thawed frozen blueberries on paper towels before using them—excess moisture is the enemy of chewy bars.
  • If you want a thicker blueberry layer, increase it to 2.5 cups and add an extra 1/2 tablespoon of cornstarch to keep it from becoming too runny.
Return