These bars make great use of late summer produce. They come together quickly using a base and crumb featuring rolled oats, which are a great source of dietary fiber and minerals such as magnesium, manganese, and iron. Oats are also a good source of the B vitamins thiamin and riboflavin. The fresh blueberries make a tasty jam in the oven which concentrates the flavor of the berries. This recipe could easily be modified to be vegan by replacing the butter with coconut oil or a vegan butter and the egg with ground flax. Use a gluten free flour in place of the all-purpose for a gluten free treat!
Blueberry Oatmeal Bar
Recipe adapted from Well Plated
Makes 16 servings
- 2 ½ cups rolled oats
- ¼ cup all purpose flour
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 1 egg
- 2 cups fresh blueberries
- 2 tbsp granulated sugar
- 2 tbsp corn starch
- Preheat the oven to 375⁰F. Line 8 x 8 inch baking dish with parchment paper.
- In a medium bowl, combine the oats, flour, salt, sugar, butter and egg. Stir until moistened and mixture forms clumps.
- Press two thirds of the mixture into prepared pan.
- In small bowl, mix blueberries, granulated sugar, and cornstarch, pour over pressed crust. Sprinkle remaining oat mixture over blueberries.
- Bake for 35-40 minutes, until blueberries are bubbling. Cool completely before cutting into squares.
For 1 serving: 160 calories, 7 g fat, 4 g saturated fat, 45 mg sodium, 22 g carbohydrate, 2 g fiber, 2 g protein, 25 mg cholesterol