Bake a batch of these simple, yet delicious Blueberry Oatmeal Bars to share with the kids. They’re easy to make, store well, are packed with berry flavor, and are great for breakfast, snack, or dessert.
After making Peach Crumb Bars and Strawberry Oatmeal Bars, I knew it was time to make a blueberry version—especially when I had too many fresh ones one week that needed to be used up. This recipe is my favorite because it’s allergy-friendly and the crust is so simple to make. Plus, you don’t need to precook the fruit or do anything fussy to it, which makes it even better!
These Blueberry Oatmeal Bars can be served as a toddler snack, an easy dessert, or as a kids breakfast recipe. (It also works as an option in a lunchbox idea for picky eaters paired with fruit, a food with protein like yogurt or diced chicken, and more.) The bar also holds its shape well at room temperature, so you can send it as a preschool snack or peanut-free snack.
(You may also like Banana Oatmeal Bars, Healthy Breakfast Bars, and Blueberry Yogurt Cake.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Blueberry Oatmeal Bars so you know what to pick up from the store or have ready.
- Rolled oats: I add oatmeal to the crust for extra nutrients and to give the bars the classic oatmeal bar texture.
- Flour: This forms the base of the bars, along with the other dry ingredients. Using all-purpose flour here helps the bars stay light and delicious.
- Butter: I prefer to bake with unsalted butter so I can control the salt level in my baked goods, so that’s what I use here.
- Sugar: I add a little granulated sugar to the crust batter to help ensure it’s flavorful and has a nice texture.
- Milk: I keep whole dairy milk in my refrigerator so that’s what I’m using here, but you can also use plain nondairy milk if you prefer.
- Lemon zest and vanilla: These give additional flavor to the bars.
- Blueberry jam: You can use any brand or type of blueberry jam, including store bought jam or Blueberry Chia Jam.
- Blueberries (fresh or frozen): We add fresh fruit to the bars, though you can also use frozen berries. (You do not need to thaw them first.)
Step-by-Step Instructions
Here’s a preview of how to make these Blueberry Oatmeal Bars so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the oats, flour, sugar, melted butter, milk, vanilla, and salt to a bowl. Stir well to combine.
Step 2. Set aside 1 cup of the batter. Press the remaining batter into the bottom of the prepared pan.
Step 3. Add jam, blueberries, and lemon zest.
Step 4. Crumble the set aside batter on top. Bake.
Frequently Asked Questions
Mix together the ingredients for the batter, then spread on the jam, berries, and topping. Then bake, let cool, and slice.
You can really use any blueberry jam that you enjoy. You can use purchased Blueberry Jam or homemade Blueberry Chia Jam for a lower sugar option.
How to Store
Store Blueberry Oatmeal Bars in an airtight container at room temperature for up to 3 days or up to a week in the fridge.
Best Tips for Success
- When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
- Use a jam that you like the taste of since it’s a primary flavor in the Blueberry Oatmeal Bars recipe, either store bought or my Blueberry Chia Jam.
- Let the bars cool fully before you lift them out of the pan and slice. Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
- Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF certified rolled oats.
- Dairy-free: Subsitute vegan butter or coconut oil for the butter and use dairy-free milk.
- To make this recipe without oats, substitute quinoa flakes.
- Use fresh or frozen blueberries. (If you have some leftover berries, try my Mini Blueberry Muffins!)
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Blueberry Oatmeal Bars
Ingredients
- 1½ cups rolled oats
- 1 cup all-purpose flour
- ⅓ cup sugar
- ½ cup unsalted butter (melted)
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup blueberry jam
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon fresh lemon zest
Instructions
- Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they're cooled.
- To a medium bowl, add the oats, flour, sugar, melted butter, milk, vanilla, and salt. Stir well to combine into a uniform mixture. It will be thick and it should hold together easily when pressed between your fingers.
- Set aside 1 cup of the batter to use as the topping.
- Add the remaining batter mixture to the bottom of the prepared pan, pressing evenly to cover completely.
- Evenly spread the blueberry jam over the batter. Then, sprinkle on the blueberries and lemon zest. Press the berries down very slightly.
- Crumble the remaining dough mixture over the top to cover evenly and press it down slightly.
- Bake for 35-40 minutes or until lightly browned. Remove pan from the oven and let cool on a wire rack until room temperature.
- Use the parchment paper to lift the cooled bars out of the pan. Slice into bars carefully using a serrated knife.
Notes
- Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
- When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
- Use a jam that you like the taste of since it’s a primary flavor in the recipe, either store-bought or my Blueberry Chia Jam.
- Let the bars cool fully before you lift them out of the pan and slice. Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
- Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF-certified rolled oats.
- Dairy-free: Substitute vegan butter or coconut oil for the butter and use dairy-free milk.
- To make this recipe without oats, substitute quinoa flakes.
My toddler doesn’t like cooked fruit, will the recipe still work without adding the blueberries?
It will! I might add a smidge more of the jam. Otherwise, you’re good.
This is sooooo yummy. Thank you for sharing your recipes. Our whole family loved this one. I forgot to add the lemon zest, so I am sure it will be even better next time.
Easy to make and absolutely delicious. The taste and texture is wonderful. My toddler loved it as well.