If you love blueberries and are looking for an easy dessert then you must try these delicious blueberry crumble oat bars. This dessert goes great with ice-cream or custard but is just as good eaten alone.
Oat bars are one of my favourite sweet treats especially when they contain fruit. There are times when I buy fresh blueberries but forget about them in the fridge then a day will come when I remember I have them. Whenever this happens, I tend to make these oat bars as it’s a perfect recipe to use up my left over berries.
I have developed this recipe to ensure these bars are not overly sweet and still taste great. Another thing I love about this recipe is that each bar only contains 216 calories which is perfect for those watching their weight so you can enjoy these sweet fruity treats without taking in too many calories.
You can enjoy these tasty bars for breakfast or as a after dinner dessert and you can serve them cold or warm. Next time you have some left over blueberries then you should give this recipe a try.
Ingredients for blueberry crumble oat bars
For the Filling
- Blueberries – use fresh blueberries as frozen blueberries contain too much liquid.
- Sugar – I use granulated sugar for the filling.
- Lemon juice – squeezed from a fresh lemon.
- Cornflour – also known as cornstarch in some countries.
For the Base and Crumble Topping
- Butter – I use unsalted butter but you can use any butter.
- Flour – use plain flour also known as all-purpose flour.
- Sugar – I use a combination of granulated and soft brown sugar.
- Oats – I use regular rolled oats.
- Salt – I use sea salt but regular table salt will do.
How to Make Blueberry Crumble Oat Bats
1. Preheat the oven to gas mark 5/375oF/190oC and line an 8 x 8 baking tin with parchment paper ensuring you leave some overhang to make it easier to remove.
Make the base
2. Melt the butter in the microwave at 30 second increments until melted and set aside. To a medium sized mixing bowl, add the plain flour, oats, both sugars and salt them mix. Pour in the melted butter and combine well. Pour this mixture into the lined tin and evenly spread throughout the tin. Use a palette knife or the back of a spoon to smooth and ensure it is tightly packed into the tin. Bake in the oven for 10 minutes then set aside to slightly cool.
3. Add the blueberries, granulated sugar and cornflour (cornstarch) to a bowl, mix and set aside.
Make the crumble topping
4. To a mixing bowl, add the plain flour and cold butter. Use your fingers or a fork to break up the butter into the flour until it resembles breadcrumbs. Add the oats, both sugars and salt then combine well.
5. Pour the blueberry mixture onto the pre baked bottom crust then top the blueberries with crumble topping ensuring you sprinkle it on evenly. Bake in the oven for 40 minutes and until the topping is crunchy and golden in colour. Once baked, place the baking tin on a cooling rack to cool then cut into 16 squares.
Recipe Tips
- This recipe uses an 8 x 8 (20cm x 20cm) baking tin.
- For this recipe I make the crust for the bottom and the topping separately this is because I use melted butter in the base and cold cubed butter for the crumble topping.
Nutrition
Nutrition based on 1 serving - Calories: 216kcal | Fat: 9.6g | Saturates: 5.8g | Carbs: 29.8g | Sugar: 15.9g | Fibre: 1.2g | Protein: 2.3g | Salt: 0.16g.
Storage
You can store these bars in an airtight container at room temperature for 2 days or in the fridge for up to 6 days. Bring to room when eating from the fridge.
You can also heat them in the oven or microwave and serve warm.
Recipes You May Like!
- Blueberry Compote
- Seeded Berry Overnight Oats
- Mini Cherry Blueberry Pies (made from scratch)
- Blueberry Lemon Yoghurt Muffins
Blueberry Crumble Oat Bars
Ingredients
For the Base
- 100g unsalted butter
- 140g plain flour
- 40g rolled oats
- 45g granulated sugar
- 45g soft light brown sugar
- ¼ teaspoon salt
For the Blueberry Filling
- 340g blueberries
- 60g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornflour (cornstarch)
For the Crumble Topping
- 110g plain flour
- 75g unsalted butter (cold from the fridge)
- 30g rolled oats
- 35g granulated sugar
- 35g soft light brown sugar
- ¼ teaspoon salt
Instructions
- Preheat the oven to gas mark 5/375oF/190oC and line an 8 x 8 baking tin with parchment paper ensuring you leave some overhang to make it easier to remove.
- Make the base: Melt the butter in the microwave at 30 second increments until melted and set aside. To a medium sized mixing bowl, add the plain flour, oats, both sugars and salt them mix. Pour in the melted butter and combine well. Pour this mixture into the lined tin and evenly spread throughout the tin. Use a palette knife or the back of a spoon to smooth and ensure it is tightly packed into the tin. Bake in the oven for 10 minutes then set aside to slightly cool.
- Add the blueberries, granulated sugar and cornflour (cornstarch) to a bowl, mix and set aside.
- Make the crumble topping: To a mixing bowl, add the plain flour and cold butter. Use your fingers or a fork to break up the butter into the flour until it resembles breadcrumbs. Add the oats, both sugars and salt then combine well.
- Pour the blueberry mixture onto the pre baked bottom crust then top the blueberries with crumble topping ensuring you sprinkle it on evenly. Bake in the oven for 40 minutes and until the topping is crunchy and golden in colour. Once baked, place the baking tin on a cooling rack to cool then cut into 16 squares.
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