Soy-Free Blueberry Oatmeal Bars
Discover the perfect blend of hearty and sweet with these Soy-Free Blueberry Oatmeal Bars! Crafted with wholesome rolled oats, vibrant fresh blueberries, and a hint of zesty lemon juice, this recipe delivers a snack that's both satisfying and simple to prepare. The buttery oat crust and crumble topping pair beautifully with the juicy blueberry filling, creating a treat that's as delicious as it is nutritious. Ready in just 50 minutes, these easy-to-make bars are ideal for breakfast, dessert, or a portable snack. Free from soy and packed with flavor, they're a must-try for anyone seeking allergen-friendly baking ideas. Serve them fresh or save extras for later—these versatile bars are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 0.75 cup light brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal of the bars.
In a large mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar, baking powder, ground cinnamon, and salt. Mix well to ensure even distribution of ingredients.
Melt the unsalted butter in a microwave-safe bowl or in a small saucepan over low heat. Once melted, add the vanilla extract to the butter and stir.
Pour the butter and vanilla mixture over the dry ingredients and mix until the dry mixture is well coated and crumbly.
Reserve about 1 cup of this oat mixture for the topping and press the remaining mixture firmly into the bottom of the prepared baking pan to form an even crust.
In a medium bowl, gently toss the fresh blueberries with lemon juice and cornstarch until coated.
Evenly spread the blueberry mixture over the crust in the baking pan.
Sprinkle the reserved 1 cup of oat mixture over the top of the blueberries, pressing it down lightly.
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the blueberries are bubbling.
Remove from the oven and allow to cool completely in the pan on a wire rack. Once cooled, cut into bars and serve.
Store any leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Facts
Calories |
2463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 403.0 g | 147% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 181.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1287 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.
