Blueberry bars filled with nourishing whole grains and blueberries – Blueberry Oat Bars
Does anyone else like vacation days? I do. I can be at home and get things done that have been neglected for too long . . . or at least try to get them done when I’m not distracted by other things. Whether it’s a break over Christmas and New Year’s or a summer holiday, I like to relax and spend a little time creating in the kitchen.
This recipe for blueberry bars is a product of vacation time. I love them. The kids love them. The family loves them. I originally made them as a breakfast bar, and they’re wonderful that way, but they work for a healthy snack or after dinner treat too.
These blueberry bars are a nourishing way to start your day. They’re filled with the whole-grain goodness of old-fashioned rolled oat and whole wheat flour, healthy seeds like flax seed, chia seeds, and sunflower seeds, and of course . . . blueberries. Looking at that list, we’re talking fiber, B-vitamins, and other essential vitamins and minerals. Good stuff to go along with all that deliciousness.
Here’s the recipe:
Blueberry Oat Bars
- 1 1/4 c. Old-fashioned oats
- 1/2 c. whole wheat flour
- 2 Tbsp. sunflower seeds
- 2 Tbsp. ground flax seed
- 1 Tbsp. Chia seeds
- 1/4 c. brown sugar
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 c. toasted slivered almonds
- 1/3 c. almond butter
- 3 Tbsp. butter
- 2 Tbsp. milk
- 2 c. fresh blueberries divided
- 1/2 Tbsp. lemon juice
- 1 1/2 tsp. corn starch
- 1/2 tsp. lemon zest
- Preheat oven to 350º F. Spray 8 x 8 baking pan with non-stick pan spray.
- In a large bowl mix together the oats, whole wheat flour, flax seed, sunflower seeds, chia seeds, brown sugar, baking soda, cinnamon, and almonds.
- Cut butter into small chunks and, with the almond butter and milk, mix it into the dry ingredients with a pastry cutter or clean fingers till well-distributed throughout.
- Measure out 1 1/2 c. of the mixture and pat it onto the bottom of the prepared baking dish. You will reserve the rest for the top of the bars.
- Pour lemon juice and 1 1/2 c. of the blueberries into a small saucepan. Crush berries with a potato masher and heat on medium to medium-high to boiling, stirring frequently. Remove from heat and stir in the remaining blueberries (about 1/2 c.), cornstarch, and lemon zest. Spread the filling evenly onto the patted down crumbs in the baking pan.
- Sprinkle the reserved crumb mixture onto the top of the blueberry filling and press it slightly onto the filling with your fingers or a spatula.
- Bake at 350º F for 25-30 till crust is golden and berries are heated through. Remove from oven and cool completely before serving.