Blueberry Oatmeal Squares
Indulge in the perfect balance of wholesome and sweet with these irresistible Blueberry Oatmeal Squares. Made with hearty old-fashioned rolled oats, a buttery crumb crust, and a luscious layer of fresh blueberries enhanced with a hint of lemon, these dessert squares deliver a delightful mix of textures and flavors. With a touch of cinnamon and a golden oatmeal crumble topping, every bite combines fruity sweetness and comforting warmth. Plus, they’re easy to prepare in under an hour, making them an excellent choice for breakfast, snack, or dessert. These blueberry bars are a must-try treat that’s as nutritious as it is delicious, perfect for satisfying cravings and impressing guests alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups old-fashioned rolled oats
- 1.25 cups all-purpose flour
- 0.75 cup light brown sugar, packed
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon powder
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 0.25 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, combine the rolled oats, all-purpose flour, light brown sugar, baking powder, cinnamon powder, and salt. Mix well to combine.
Pour the melted butter and vanilla extract into the dry mixture. Stir until the mixture becomes crumbly but cohesive.
Set aside about 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the prepared baking pan to form the crust.
In a medium bowl, mix together the fresh blueberries, granulated sugar, cornstarch, and lemon juice until the blueberries are evenly coated.
Spread the blueberry mixture evenly over the crust in the pan.
Sprinkle the reserved crumb mixture over the top of the blueberries, covering them as evenly as possible.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the blueberry filling is bubbling slightly.
Remove from the oven and let the pan cool completely on a wire rack. Once cooled, use the parchment overhang to lift the squares out of the pan and transfer them to a cutting board.
Cut into 12 squares and serve immediately, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 473.4 g | 172% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 230.7 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1251 mg | 27% | |
*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.
