Best Blueberry Oatmeal Bars Recipes

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

BLUEBERRY OATMEAL STREUSEL BARS

Steps:

• Preheat oven to 350°F.
• CRUST: Cream together the margarine and brown sugar, then slowly mix in the flour. Press the dough into a 13x9-inch greased baking pan, patting the dough evenly across the bottom and up the sides of the pan. Bake the crust for 15 minutes. Let cool.
• FILLING: Mix together the pie filling and lemon zest. Set aside.
• TOPPING: Cream together the margarine and the brown sugar. Slowly add in the flour, oats and cinnamon until the mixture is uniform with a crumbly consistency.
• Spread the blueberry mixture over the baked crust.
• Sprinkle the Streusel mixture over the blueberry mixture.
• Bake at 350F for 30 minutes or until topping is crunchy and golden brown. Cool for 15 minutes. Cut into 24 Bars.

DECEPTIVELY DELICIOUS BLUEBERRY OATMEAL BARS (WITH SPINACH)

Steps:

• Preheat oven to 375.
• Coat an 8"X 8" baking pan with cooking spray.
• In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
• Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do no overmix--bits of margarine will still be visible.
• Set aside about half the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.
• Meanwhile, mix the preserves with the spinach puree in a small bowl.
• Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20-25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
• Spinach Puree:.
• Steam baby spinach(for mature spinach-remove stems) for about 30-40 seconds or cook in skillet with 1 tablespoons water for about 90 seconds or just until wilted. Puree in food processor or blender for about 2 min until smooth and creamy.

OATMEAL BLUEBERRY BREAKFAST BARS

Steps:

• Heat oven to 375, grease a 9x13 pan.
• For the crust/topping: Add flour, brown sugar, and salt to bowl of food processer. Pilse once or twice to combine, add butter, then pulse five to six more times until course crumbs form. Add the oats and pulse three or four more times. Add beaten egg and pulse till mixed.
• Remove 1 1/2 cups of the mixture and set aside. Add the apple juice to the remaining mixture and pulse three or four more times until it is just moistened. Press this mixture evenly and firmly into the bottom of the pan.
• For the filling: Whisk together sugar and flour in a medium sized bowl. Add the fruit and lemon juice and gently toss with a rubber spatula until the fruit is coated. Distribute the filling over the crust.
• Sprinkle the reserved crumb mixture over the filling. Press into filling with a rubber spatula.
• Bake the dish until the top is golden, about 35 to 40 minutes.
• Let the pan cool om a wire rack for about 2 hours, then cut the sheet into 16 bars. Store in an airtight container in the fridge.

BLUEBERRY OATMEAL BARS

Steps:

• Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray. In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well. Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix-bits of margarine will still be visible. Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes. Meanwhile, mix the preserves with the spinach puree in a small bowl. Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.

BLUEBERRY OATMEAL BARS (WITH SPINACH)

Steps:

• Prepare spinach puree: 1. No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf; 2. Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted; 3. In a food processor or blender for about 2 minutes, until smooth and creamy. Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray. In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well. Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix-bits of margarine will still be visible. Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes. Meanwhile, mix the preserves with the spinach puree in a small bowl. Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars. Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear completely.

BLUEBERRY AND OATMEAL CRUMBLE BARS

Steps:

• Line a 9 inch square pan with parchment paper Preheat oven to 350 degrees For filling: In a medium saucepan stir together all filling ingredients. Bring to a boil over medium high heat stirring often to reduce until mixture is thick and the berries breakdown, about 15 minutes. While filling is cooking make the crust. For crust and crumble: In a medium bowl mix together the first 6 ingredients. Add melted butter to blend well. Reserve 3/4 cup for topping. Transfer remaining mixture to baking pan. Press firmly in bottom to form a crust. Spoon filling in an even layer. Sprinkle with remaining topping. Bake for 30 to 35 minutes. Cool before cutting.