Blueberry Oat Squares Starbucks Copycat
Indulge in the irresistible charm of these Blueberry Oat Squares, a spot-on Starbucks copycat recipe that brings bakery-quality treats right to your kitchen. Featuring a buttery oat crust and crumble topping, paired with a luscious, homemade blueberry filling bursting with fresh or frozen blueberries and a hint of zesty lemon, these bars strike the perfect balance between sweet and tangy. Ready in under an hour, this easy dessert is ideal for breakfast, snack time, or dessert. With its simple ingredients—like rolled oats, brown sugar, and vanilla—and no fancy equipment required, this recipe is both accessible and crowd-pleasing. Serve these blueberry oat bars at brunch, pack them in lunches, or pair them with your favorite coffee for that signature Starbucks experience at home. Perfect for meal prep, they can be stored for up to a week, making them a versatile and delicious make-ahead treat!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1.5 cups All-purpose flour
- 1 cup Brown sugar
- 0.75 cup Unsalted butter, melted
- 0.5 teaspoons Salt
- 3 cups Blueberries (fresh or frozen)
- 0.5 cup Granulated sugar
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper for easy removal.
In a large bowl, combine rolled oats, all-purpose flour, brown sugar, and salt. Stir to mix evenly.
Pour the melted butter into the dry mixture and mix until it becomes crumbly. Reserve 1 cup of this mixture for the topping.
Press the remaining mixture firmly and evenly into the bottom of the prepared baking dish to form the crust.
In a medium saucepan, combine the blueberries, granulated sugar, lemon juice, and vanilla extract. Heat over medium heat, stirring occasionally until the berries start to release their juices (about 5-7 minutes).
In a small bowl, whisk together the cornstarch and water to make a slurry. Pour this mixture into the saucepan with the blueberries and cook until the filling thickens (about 2-3 more minutes). Set aside to cool for 5 minutes.
Spread the blueberry filling evenly over the crust in the baking dish.
Sprinkle the reserved crumb mixture evenly over the top of the blueberry filling.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbling slightly at the edges.
Remove the baking dish from the oven and let the bars cool completely in the dish. For cleaner slices, you can refrigerate them for 1-2 hours before cutting.
Cut into squares or bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 590.8 g | 215% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 304.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
