Blueberry Baked Oatmeal Bars
Made with rolled oats, blueberries, almonds, and brown sugar, these blueberry baked oatmeal bars are the perfect meal prep idea for grab-and-go breakfasts for busy weekday mornings. Not only can they be made ahead of time, but they keep well in the freezer so you can make a batch and store them for months to come.
Blueberry Baked Oatmeal
Oatmeal is one of my favorite cold-weather breakfasts; it’s simple, filling and it’s incredibly versatile. Not only can you flavor oatmeal any way that you like, but there are so many different ways to cook it. From a traditional bowl of oatmeal to slow-cooker oatmeal to baked oatmeal and baked oatmeal bars, this recipe for blueberry baked oatmeal bars is just one of the many ways to make oatmeal for breakfast.
The Best Oats for Baked Oatmeal
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 guide to your oatmeal aisle.
- Steel-Cut Oats: Oat groats that have been cut into two or three pieces, also known as Irish or Scottish oats. Steel-cut oats form takes the longest to cook.
- Rolled Oats: Also known as Old Fashioned Oats, rolled oats are groats that are steamed and rolled. This process helps the oats cook faster, by creating a greater surface area.
- Quick Cooking: Quick-cooking oats are 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. Instant oats 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 comes 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 a 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!
More Baked Oatmeal Recipes:Print
These healthy baked oatmeal bars are quick and easy to make and store well in the freezer for months to come.
- 3 cups rolled oats
- 1/2 cup brown sugar
- 1/4 cup almonds, chopped or sliced
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons butter, melted, plus more for greasing
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries, fresh or frozen
Crumble Topping (optional):
- 2 tablespoons butter
- 2 tablespoons rolled oats
- 1 tablespoon brown sugar
- 1 tablespoon almonds, chopped or sliced
- Preheat the oven to 350° F and grease a 9×9′ baking pan.
- In a large bowl, combine the dry ingredients; rolled oats, brown sugar, almonds, cinnamon, baking powder and salt, and stir to combine.
- In a medium bowl, combine the wet ingredients; milk, eggs, melted butter and vanilla extract, and whisk to combine.
- Add the wet ingredients to the dry ingredients and mix until well incorporated. Add blueberries and gently fold into the oatmeal mixture.
- Transfer the mixture to the greased baking pan, gently spreading it evenly into the pan with a spatula.
- Optional: In a small bowl, combine the crumble topping ingredients and mix together with your hands until well incorporated, then gently scatter the topping over the top of the pan.
- Transfer baking pan to the oven to bake for 30-35 minutes until bars are cooked and the top is golden brown.
- Once cooked, removed from the oven, allow to cool slightly (5-10 minutes), and then slice into 9 even squares.
- The bars can be served immediately, stored in an airtight container in the fridge for 5 days or in the freezer for 3 months.
- Serving Size: 1 bar
- Calories: 241 calories
- Sugar: 16 grams
- Fat: 7 grams
- Carbohydrates: 36 grams
- Fiber: 4 grams
- Protein: 7 grams
Keywords: healthy, baked, breakfast bars, vegetarian, gluten-free, easy