Blueberry Baked Oatmeal Bars
Making weekday breakfasts simple, one batch of Blueberry Baked Oatmeal Bars at a time!
Oatmeal is one of my favourite cold weather breakfasts. It simple, and filling and can take on any flavour your like. When it comes to buying oats, there are basically a ba-jil-lion different types in the store, so I get how it can be rather confusing. Luckily, oatmeal is not as confusing as it seems, so here is a quick reference quide to your oatmeal aisle.
- Steel Cut Oats: Oat groats that have been cut into two or three pieces, also know as Irish or Scottish oats. This form takes the longest to cook.
- Rolled Oats: Also known as Old Fashioned Oats, these are groats that are steamed and rolled. This process helps the oats cook faster, by creating a greater surface area.
- Quick Cooking: Created by rolling the oat ﬂakes thinner, and/or steaming them longer than rolled oats the quicker cooking
- Instant Oats: Oats that are cut, pre-cooked, dried, steamed and then flattened. These are the type of oats you find in pre-packaged pots or packages and because they have been the most processed are the least nutritious option.
When it come to buying oatmeal, I always opt for rolled oats because they are faster and more convenient than steel cut, but far less processed and have better texture than quick cooking oats. Plus, if you need to create quicker cooking oats, you can toss some rolled oats into the blender to chop them up a little to help cut down on cooking time.
I created these Blueberry Baked Oatmeal Bars as an alternative to making a pot of oatmeal in the morning for those days when you just don’t have time. They are meant to be a “handheld bowl of oatmeal”, so they have a softer and more tender consistency than a traditional bar. And they go pretty darn well with a good cup of coffee!
Blueberry Baked Oatmeal Bars
The bars can be made with any type of frozen berry, or a mixture of berries. I do not recommend fresh berries as the frozen ones are needed to keep the consistency of the bars. The bars can be stored in the fridge for a week or breakfast or freeze very well and can simply be warmed up as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9 bars 1x
- Category: Breakfast
- Cuisine: Vegetarian, Gluten-Free, Dairy-Free
- 3 1/4 cups rolled oats
- 1 1/2 cups frozen blueberries
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup maple syrup
- 1 cup non-dairy milk
- Preheat the oven to 350° F. Line a 9×9′ baking dish with parchment paper.
- In a food processor, combine rolled oats and 1 cup of blueberries and process to combine. Do not over-pulse, you just want to combine the berries and oats.
- Transfer the oat mixture to a large bowl and stir in vanilla extract, baking powder, sea salt, cinnamon, maple syrup and milk. (I used almond milk.)
- Stir to ensure everything is well combined, and then stir in the last 1/4 cup of blueberries.
- Add the oatmeal batter to the baking dish and transfer to the oven.
- Bake for 15-20 minutes or until the middle is cooked through.
- Allow the squares to cool slightly, they will harden a bit, and then slice them to serve.
- They store well in the fridge or can easily be frozen for later.