Back in the day, Starbucks used to sell a blueberry oat bar. It was the one Starbucks pre-made item that I had a hard time not adding onto my coffee order. It was such a basic thing; a cookie-like layer, tons of blueberry filling and a crumbly oat topping. For some reason, though, I had a hard time replicating it. But finally, finally! Rejoice! I haven’t had one of the Starbucks bars in many, many, years but let me tell you, these bars are WAY better than what Starbucks was churning out.
The best part of the recipe is it only uses one bowl – no dishes! To me, the amount of dishes used in a recipe can either make or break it. +1 for these bars. The top layer and bottom layer is the same mixture, so you really only have to make two parts, not three as it may appear…sneaky, right?
The one drawback to these bars is that they don’t keep well. The original recipe source says you can freeze them, but I prefer to cram them all into my face or share them, I guess. I’ve discovered that they fair a lot better when you loosely cover them in foil instead of sealed in Tupperware.
Blueberry Oat Bars
yields 9 bars (one 8×8 pan)
Ingredients for the crust and topping:
8 Tbs of butter
1 cup of flour
3/4 cup of rolled oats (not instant)
1/4 cuo + 2Tbs white sugar
1/4 cup brown sugar, packed
1/4 tsp salt
Ingredients for the filling:
12 oz of blueberries, rinsed and drained
2 tsp of cornstarch
2 Tbs to 1/4 cup white sugar (if your berries are sweet and ripe, stick with 2 Tbs of sugar. Add up to 1/4 of a cup to taste)
1 Tbs lemon juice
Preheat oven to 350F and line an 8 inch baking pan with parchment paper. In a large, microwave-safe bowl, melt butter in the microwave, about 45 seconds. Mix in flour, oats, sugars and salt and mix until the melted butter is incorporated throughout. Scoop out a heaping cup of the mixture and set aside. Place the remaining mixture in the bottom of the lined pan, pressing down like you would a crust on a cheesecake.
In the same bowl (you don’t even have to clean it out!) toss the blueberries with cornstarch, sugar and lemon juice. Spread the blueberries evenly on top of the crust layer. Sprinkle the reserved crumble mixture on the blueberries, forming larger clumps with your fingers if desired. Bake for approximately 50-55 minutes, until berries are bubbling throughout and the top begins to brown. Cool in pan on wire rack for at least 30 minutes before slicing into bars.
Recipe adapted slightly from Averie Cooks