Sunday, January 19, 2020

Blueberry Oatmeal Bars

Blueberry Oatmeal Bars, Blueberry Breakfast Bars, Blueberry Crumb Bars, Blueberry Pie BarsBlueberry oatmeal bars are a simple treat to make that look and taste so nostalgic.  When I remember going to church potlucks and other gatherings as a kid, my mom was sure to bring a big pan of oatmeal bars, filled with blueberry or cherry pie filling.  There was hardly a crumb left by the end of the day.

What's nice about these bars is that the dough serves as both the bottom crust and the crumble topping, making them so easy to mix up in a hurry.  The fruit filling thickens to a jam-like consistency while baking, and the layers of crust, blueberry filling and crumbly topping are so tempting.


You'll find that my recipe for these bars isn't overly sweet, but just sweet enough, I think.  There's a nice pinch of salt to balance the sweetness, and the crust is buttery and rich.  I'd say that pretty much any berry or stone fruit could be used in the filling, and it would work out wonderfully.  I used wild blueberries, but regular cultivated blueberries would be just fine, too.  These would also be delicious with a fresh peach or apricot filling.

While there's nothing fancy about these oatmeal bars, don't let their humble appearance fool you.  They're fantastic.  And they are as good topped with a scoop of ice cream for dessert as they are for breakfast with a good strong cup of coffee.




Blueberry Oatmeal Bars, Blueberry Breakfast Bars, Blueberry Crumb Bars, Blueberry Pie Bars

Blueberry Oatmeal Bars, Blueberry Breakfast Bars, Blueberry Crumb Bars, Blueberry Pie Bars

Blueberry Oatmeal Bars, Blueberry Breakfast Bars, Blueberry Crumb Bars, Blueberry Pie Bars




Wild Blueberry Oat Bars
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Crust and Topping.
  • 2 1/2 cups all-purpose flour, divided
  • 1 cup old-fashioned oats
  • 1/2 cup dark brown sugar
  • 1 teaspoon coarse Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup unsalted butter, melted
Filling.
  • 1 pound wild blueberries (thawed, if frozen) - regular blueberries are fine, too
  • 3 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla
Preheat the oven to 350, and grease a 9-inch square baking dish with non-stick spray.

In a large bowl, combine two cups flour, oats, brown sugar, salt, baking powder and cinnamon.  Drizzle with the melted butter and stir until combined into a soft dough.  Press half the mixture firmly against the bottom of the baking dish, and bake the crust for 20 minutes.

Add the remaining 1/2 cup flour to the reserved dough, and toss with a spoon until moistened and crumbly - this will be the crumb topping.  Set aside.

Meanwhile, in a bowl, toss the blueberries with the flour, sugar, lemon juice and vanilla.

Remove the pan from the oven.  Spread the blueberries over the hot crust, and sprinkle with the topping.

Bake for 30 minutes, until the topping is golden brown.

Cool completely before cutting into squares.

Yields 9-12 servings

Recipe from Curly Girl Kitchen

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