Make a double batch of these Blueberry Oatmeal Crumble Bars because your family will eat them up fast! The combination of sweet, buttery oats and homemade blueberry jam is irresistible.
You're going to love these buttery blueberry oatmeal bars because they're easy to grab in the morning, are filled with a thick layer of naturally-sweetened blueberry jam and have a sweet and salty oatmeal crumble topping! What's not to love?!
4 Words... Buttery Blueberry Oatmeal Bars!
No more stressing about what to eat for breakfast during the week! Make a batch of these jammy oatmeal berry bars and have a "bakery-style" grab and go breakfast all week! Slice up your crumble bars in advance and sink your teeth into sweet and gooey homemade jam every morning. That sounds like a good start to the day to us!
Maybe you're sick of your boring bowl of oatmeal or that dry, store bought granola bar you usually eat for breakfast. Like traditional oatmeal or granola bars, these blueberry oatmeal crumble bars call for old fashioned rolled oats that keep you full. But, these oatmeal bars are far from bland and boring!
The old fashioned rolled oat mixture features cinnamon and ground ginger to add a warming sensation, brown sugar for a hit of sweetness and melted butter for that unforgettable buttery flavor! This easy blueberry jam calls for lemon juice and pure maple syrup which makes a healthy, sweet and bright berry filling.
Tips for Making Homemade Blueberry Jam!
Simmer and Stir:
One of the best things about these buttery blueberry crumble bars is the gooey blueberry filling! To start the filling, we're going to simmer some juicy blueberries to essentially make homemade blueberry jam! You can use fresh or frozen blueberries in this recipe. Now, reduce the blueberries in a small saucepan over medium heat and stir often! To complete your jam, you just need a few ingredients including lemon juice and cornstarch. Finally, simmer for about 10-15 minutes until your jam thickens up a bit.Congratulations, you've just created your own jam at home! You rock!
Cornstarch or Chia Seeds:
With the help of a little cornstarch and a spoonful of chia seeds, the blueberry filling thickens right up so you can easily spread it in-between the oatmeal crumble layers. Use more cornstarch if you're omitting the chia seeds. You could also add more chia seeds and no cornstarch if you'd like to make a chia jam instead!
Everything You'll Need
- Old Fashioned Rolled Oats: We only want to use rolled oats in this recipe! Old fashioned oats give these blueberry crumble bars a beautiful texture that makes them a delicious breakfast option.
- All-Purpose or Oat Flour: Flour will help bind our crumble ingredients together. We recommend using all-purpose or oat flour.
- Brown Sugar: This recipe calls for brown sugar, but you can substitute another granulated sugar or coconut sugar if you want! However, we think brown sugar is best in this recipe.
- Salted Butter: Melted salted butter gives the crumble mixture the perfect buttery taste that makes any morning better. If you only have unsalted butter, add ½ teaspoon salt to balance out the sweetness in these breakfast bars.
- Cinnamon: We are cinnamon-obsessed here at Baked Abundance! Ground cinnamon adds a warming sensation to these crumble bars and makes your kitchen smell sweet and homey.
- Ground Ginger, optional: We like to add a pinch of ground ginger to make our crumble mixture extra special and warming.
- Salt: Wait more salt?! Yes! A pinch of salt takes this buttery oatmeal crumble up another notch! Sweet and salty is the perfect combination in our kitchen!
- Blueberries: Fresh, in season blueberries would be wonderful in this recipe, but frozen blueberries work just as well! We keep frozen blueberries on hand at all times so that's what we're using in this feel good breakfast recipe.
- Lemon Juice: Lemon juice is a must in these oatmeal crumble bars! The flavor of lemon will lighten up this recipe and make those juicy blueberries pop with flavor!
- Pure Maple Syrup or Honey: We like to use natural sugars like pure maple syrup and honey in our baked goods when we can! Yay for a healthy blueberry jam that's sweetened naturally and still makes taste buds happy!
- Cornstarch: A few teaspoons of cornstarch help the reduced blueberries thicken up and become a gooey spreadable jam.
- Chia Seeds: If you've got chia seeds, now's the time to use 'em! Chia seeds absorb liquid which means a nice consistency for our homemade jam! Also, chia seeds offer some health benefits and protein!
Need to make a substitution?
Don't have chia seeds?
Simply add another teaspoon of cornstarch if you don't have any chia seeds. Chia seeds expand when mixed with liquid so they do help the blueberry jam come together a bit. However, chia seeds are optional and cornstarch works great on its own.
Refined Sugar Free?
Brown sugar offers the best "bakery style" result, however coconut sugar would also work!
Fresh or Frozen Blueberries?
Both fresh and frozen blueberries will work in this recipe!
Vegan?
Swap the melted butter for coconut oil and this recipe instantly becomes vegan. Wooo!
Gluten-Free?
Reach for gluten-free rolled oats and gluten-free flour to make this recipe fit your needs.
More Breakfast Recipes
- Maple Glazed Bacon Banana Muffins
- Healthy Blueberry Crisp for Two
- Peanut Butter Chocolate Chip Banana Bread
- Healthy Dark Chocolate Granola
If you make these blueberry oatmeal crumble bars, be sure to tag #bakedabundance on Instagram. We’d also love it if you would leave a comment below and rate the recipe. We appreciate you!
PrintRecipe
Blueberry Oatmeal Crumble Bars
Make a double batch of these Blueberry Oatmeal Crumble Bars because your family will eat them up fast! The combination of sweet, buttery oats and homemade blueberry jam is irresistible.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 9 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
Crumble:
- 1 ½ cup old fashioned rolled oats (gluten-free if necessary)
- 1 cup flour, such as all-purpose or oat (see note)
- ½ cup brown sugar, lightly packed
- ½ cup and 2 tablespoons salted butter, melted*
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger, optional
- ⅛ teaspoon salt
Filling:
- 3 cups blueberries, fresh or frozen
- 2 teaspoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons pure maple syrup
- 1 tablespoon chia seeds (see note)
Instructions
- Make crumble. Preheat oven to 350F. Prepare crumble mixture by adding rolled oats, oat flour, brown sugar, salt, cinnamon and ginger to a mixing bowl. Melt butter and stir into dry ingredients until well combined.
- 1st Bake: Spread ⅔ of the crumble mixture into a parchment lined 8x8" baking dish. Use the back of a spoon or the bottom of a measuring cup to firmly press the crumble into the dish. Bake the bottom layer of crumble in the oven at 350F for 12 minutes.
- Make blueberry filling. Add blueberries, lemon juice, and maple syrup to a small saucepan. While stirring often, bring the blueberry filling to a low boil over medium heat. The blueberries will become juicy.
- Stir in cornstarch and chia seeds to the juicy blueberries. Let filling simmer for about 10 more minutes. This helps thicken the blueberry sauce to create a spreadable blueberry jam to layer in our crumble bars. If the filling is too thin, add another teaspoon of cornstarch or chia seeds.
- Assemble! Once the bottom layer of crumble is baked and your filling is ready, spread all the homemade blueberry jam and then sprinkle the remaining ⅓ of the crumble mixture on top!
- 2nd Bake: Bake the blueberry bars at 350F for 20-22 minutes. Let cool completely before slicing for neat and even bars. Store in the fridge for 5-7 days or on the countertop for 2-3 days.
Notes
Flour: You can use all-purpose or oat flour in this recipe. I prefer using ½ cup all-purpose flour and ½ cup oat flour, but you can use 1 cup of just one type of flour if you choose!
Butter: If using unsalted butter or melted coconut oil, increase added salt to ½ teaspoon.
Chia Seeds: If you don't have chia seeds, add an additional teaspoon of cornstarch.
Vegan? Use vegan stick butter or swap the butter for ⅓ cup plus 2 tablespoons melted coconut oil.
Find further suggestions, tips and substitutions in the blog post.
Amy
These blueberry bars were delicious! I made them this weekend with frozen blueberries. They were easy to make and I enjoyed them with yogurt for breakfast.
Rachel
This blueberry bar was so freakin good! It was the perfect consistency of crumble and chewy. I ate it straight out of the oven, but it was even better cold! The perfect bar for dessert or breakfast!
Marley
Thank you Rachel! Yes I agree they taste amazing cold! I will add that note to the recipe because that's how I prefer them as well. Thanks so much for leaving a review.
Becca
These bars were amazing! They came together quickly and tasted delicious. I especially liked using melted butter instead of cold butter, it’s just a little bit easier! Will definitely make again, possibly with a variety of jam fillings!
Marley
Thank you for sharing your thoughts Becca! I'm so glad that you enjoyed making these oatmeal bars with homemade jam. I can't wait to hear what fillings you try next! Thank you 🙂
Jenna
I LOVE these blueberry bars!! I always have rolled oats on hand and am looking for new ways to use them other than oatmeal. These fruit crumble bars turned out perfect! I blended up some of my rolled oats to make homemade oat flour to use in this recipe. Can't wait to try these with other fruit like strawberries or cherries in the summer!
Marley Braunlich
Hey Jenna, I am so glad you loved these blueberry crumble bars! They are one of my favorite recipes to make when I am in the mood for a fun, fruity breakfast. They would be so good with other berries. I think I might have to make a cherry almond version! Yum!
Belle
I tried it out today and it came out really good even though I’m new at baking ! Next time if I want it more crunchy, should I just bake it longer or I would need to change the ratio of the ingredients?
Marley Braunlich
I'm glad you enjoyed this recipe! I don't believe baking the bars longer will result in a crunchy texture. The recipe would need to be adapted if you are looking for more of a crunchy granola texture. I have not tested making crunchy bars. Let me know if you find a solution. Thanks and happy baking!