I call these Snack Bars. Blueberry Oatmeal Crumble Snack Bars. Bars that are not necessarily super healthy, but not super indulgent either. They are the happy medium – Made with both Whole Wheat and All Purpose Flour. Maple Syrup, Honey, and Brown Sugar. Rolled Oats, Blueberries, and Butter. These bars can be enjoyed during a brunch gathering, or as a quick, on-the-go snack. Or (of course!) you could have one as a sweet treat after dinner.
There’s a funny story with these bars. When they first came out of the oven and were done cooling, I thought they weren’t going to work out. When I was cutting them, I was worried they weren’t going to hold well together. Ideas were already rolling in my head about adding more flour, less oats, a thicker crust… and then my husband tried them. He said, no way, nothing needs to be changed. I was shocked. I thought he was just being nice. And then I took a bite — they were exactly what I was hoping for. The flavor and texture was spot on. They were sweet, but not overly sweet, and had a wonderful crumbly, oat addition. Each bar was gooey and slightly messy and I loved that. There is something about a slightly messy treat that makes it that much more enjoyable.
- ¾ cup Whole Wheat Flour
- ¼ cup All Purpose Flour
- 1 cup Oats
- ¼ cup Brown Sugar
- ¾ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, Melted
- ⅓ cup Maple Syrup
- 2 tablespoon Honey
- 1 teaspoon Pure Vanilla Extract
- ¼ cup Sugar
- 1 tablespoon Honey
- 1 tablespoon Corn Starch
- 2 tablespoons Lemon Juice
- 2 cups Blueberries, Fresh or (thawed) Frozen
- Preheat the oven to 350 degrees F. Line a 8x8 baking dish with foil and grease the complete inside of the foil. Set aside until ready to use.
- To make the Crust and Crumble Topping, stir together the whole wheat flour, all purpose flour, oats, brown sugar, baking soda, and salt. Set aside.
- In a small bowl, whisk together the melted butter, maple syrup, honey, and vanilla.
- Make a well in the center of the dry ingredients, and pour in the melted butter mixture. Stir to combine. The mixture will be thick.
- Remove ¾ cup of the crust/crumble mixture and set aside to use for the topping. Press the remaining dough into the bottom of the prepared baking dish. Set aside.
- To make the Blueberry filling, stir together the sugar, honey, corn starch, and lemon juice in a medium bowl. Add the blueberries and toss to combine. Pour the blueberry mixture over the oatmeal crust.
- Take the reserved ¾ cup of the oatmeal mixture and crumble it into pieces (being sure to keep some larger pieces). Scatter the crumbles over the blueberry filling.
- Place the bars in the oven and bake until they have set, about 50-55 minutes.
- Allow the bars to cool on the counter. Once they are close to room temperature, place the bars in the freezer to allow them to harden. This will make the cutting process easier.
- Cut the bars into approximately 12 bars. Be careful while cutting the bars because the blueberries make them quite messy.
- These last about 5 days, stored in a sealed container.
Recipe Inspiration from Averie Cooks.