Blueberry Oat Breakfast Bars (Printer-friendly)

Chewy bars with juicy blueberries and wholesome oats, perfect for a quick nutritious bite.

# What You’ll Need:

→ 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 thawed and drained
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.
03 - In a separate bowl, whisk together melted butter, Greek yogurt, egg, and vanilla extract until smooth and fully combined.
04 - Add wet ingredient mixture to dry ingredients and mix until just combined. Reserve 1 cup of the oat mixture for topping.
05 - Press remaining oat mixture evenly into prepared pan to create an even base layer.
06 - In a clean bowl, toss blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread blueberry mixture evenly over the oat base layer.
08 - Crumble reserved oat mixture evenly over blueberries, distributing for uniform coverage.
09 - Bake for 30 to 35 minutes until top is golden brown and filling is bubbling at edges.
10 - Cool completely in pan. Lift out using parchment overhang, cut into 16 equal bars, and wrap individually if desired.

# Expert Tips:

01 -
  • They taste indulgent but won't make you feel guilty—oats and Greek yogurt do the heavy lifting while blueberries keep things bright and real.
  • Once you've made them, you can grab one straight from the fridge and actually feel like you ate breakfast instead of just surviving until lunch.
  • The whole batch takes under an hour from start to wrapped-up bars, which means you can impress people without losing your Sunday.
02 -
  • Do not skip cooling completely—I learned this the hard way by trying to cut warm bars and ending up with a crumbly mess that tasted amazing but looked like I'd sabotaged my own project.
  • If your blueberries are very juicy, add an extra half teaspoon of cornstarch, because the difference between jammy and soggy is literally that small.
03 -
  • Don't thaw frozen blueberries at room temperature; drain them in a fine-mesh sieve over a bowl because that released juice is moisture you don't want in your bars.
  • Make sure your butter is actually cooled before you mix it with the egg—warm butter will scramble your egg and no amount of whisking will save you from that texture disaster.
Go Back