One of my favorite treats that I used to find at Starbucks a few years ago (until they discontinued them…boo, hoo!) was their blueberry oat bars. These were absolutely delicious…especially with a cup of coffee on a cool day. Yum!
Once Starbucks stopped selling blueberry oat bars, I had to come up with a recipe of my own…and I did. The recipe is below. I have found these bars are nice to serve at “ladies gatherings” like tea parties. If your neighbor drops by to chat one morning and you’re brewing coffee and want something to go with your caffeine, these bars are a perfect accompaniment. But even a crowd of teenage guys enjoy these too! They’re great for breakfast…and actually far more nutritional than toaster pastries and a lot of cereals. These bars can be baked ahead of time and frozen for 1-2 months; just remove them out of the freezer and let them thaw at room temperature for about an hour before serving.
BLUEBERRY OAT BARS
Filling:4 cups blueberries (fresh or frozen)
3/4 cup granulated sugar
1/3 cup orange juice
1/3 cup cornstarch
Place first three filling ingredients in a saucepan. Heat on a medium high heat on the stove. Bring to a boil. Then reduce heat to low and let simmer for about 10 minutes (until berries are soft). Whisk in cornstarch and stir over low heat for about 2 more minutes more , until filling is thickened. Remove from heat. Put some plastic wrap on top of the filling to prevent a skin from forming. Set out at room temperature for about an hour to cool.
Crust/topping:2 cups uncooked oatmeal, quick or old-fashioned
1 cup flour, all-purpose or unbleached
1 cup dark brown sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, cold
Mix all crust/topping ingredients except butter together in a large bowl. Using your fingers, work in the butter until crumbly. Spread about half of the mixture into the bottom of a lightly buttered 9 x 13 inch pan. Spoon the blueberry filling on top. Sprinkle the other half of the crust/topping mixture on top of filling.
Bake in a 350 degrees F oven for about 35 to 40 minutes, until crust is lightly browned and filling is starting to bubble. Remove from oven and cool on a rack for 1-2 hours before cutting into bars.