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Blueberry-Lemon Oatmeal Bars


I am always looking for the perfect treat to go with my morning coffee as well as my afternoon tea.  If I’m going to bake something, it might as well do double duty.  This bar is the perfect rustic balance of something not too tart or not to sweet.  I love the oatmeal in here too.  It makes it healthy right?

What’s nice is the creamy filling and how easily it all comes together.  I whipped these bars up in the morning and was sipping my Cinnamon-Apple Spice tea with them in the afternoon.

If you are having a bake sale, these are a great item, as they are very sturdy.  You’ll sell out!  And since this uses dried blueberries, you can make them all year long.


Aren’t these gorgeous?


Love these.

Print Recipe

Blueberry-Lemon Oatmeal Bars

Recipe from: Inspired by Cooking Light | Serves: 20 bars

Ingredients

Crust

  • 4.5 ounces All-purpose flour (about 1 cup)
  • 1 cup Quick cooking oats
  • 1/2 cup packed Brown sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon ground Cinnamon
  • 6 Tablespoons Butter, melted
  • 3 Tablespoons Lemon juice
  • Cooking spray

Filling

  • 1-1/3 cups Dried blueberries (6 ounces)
  • 3/4 cup Sour cream
  • 1/2 cup Granulated sugar
  • 2 Tablespoons All-purpose flour
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon zest
  • 1 large Egg white, lightly beaten

Directions

  • Preheat oven to 325 degrees F.
  • To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, salt, baking soda and cinnamon in a medium bowl, stirring well to combine. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 baking pan coated with cooking spray.
  • Prepare filling by combining blueberries, sour cream, granulated sugar, flour, vanilla, lemon zest and egg white in a medium bowl, stirring well. Spread blueberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
  • Bake for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

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Comments

  2. Once you bake these and set them on the table, spring has sprung! A great way to get rid of the winter doldrums. I am having a difficult time finding dried blueberries, though.

    Reply

  3. Just put this recipe on my docket. FYI, for Easter dinner I made your Baked Ham with Rum and Coke Glaze – NO WORDS CAN DESCRIBE its goodness. I’ve prepared many hams in my life and this recipe is THE ONE I will use forever. Yes, it’s that good!!! My husband’s eyes rolled in his head at the first bite. Also made your Sweet Potato bake – again, another heavenly delight. Thank you so much for sharing these culinary masterpieces.

    Reply

  7. I have an allergy free oat bar that I makt that is so versatile and I’ve never thought to go the lemon/blueberry route! I’ll have to try this soon! And I get my dried blueberries at Trader Joes. They are some of the only ones I know that are peanut/tree nut safe.

    Reply

  16. I have returned to your site to revisit again and print again this amazing lemon blue berry recipe. It is seriously good. Can’t wait to try more of your suggestions. Thanks for this blog it is lovely. Keep up the good work.

    Reply

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