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.
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.
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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
Blueberry Baked Oatmeal Bars
These healthy baked oatmeal bars are quick and easy to make and store well in the freezer for months to come.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 bars 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- 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
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