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Blueberry Oatmeal Crumble Bars

A blueberry crumble bar square with fresh blueberries and oats.
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5 from 4 reviews

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.

Ingredients

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Crumble:

  • 1 1/2 cup old fashioned rolled oats (gluten-free if necessary)
  • 1 cup flour, such as all-purpose or oat (see note)
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup and 2 tablespoons salted butter, melted*
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger, optional
  • 1/8 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

  1. 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.
  2. 1st Bake: Spread 2/3 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.
  3. 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.
  4. 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.
  5. 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 1/3 of the crumble mixture on top!
  6. 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 1/2 cup all-purpose flour and 1/2 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 1/2 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 1/3 cup plus 2 tablespoons melted coconut oil.

Find further suggestions, tips and substitutions in the blog post.

Find it online: https://bakedabundance.com/buttery-blueberry-crumble-bars/