There are certain foods I like to wait all year for. When the tomatoes begin to ripen, I’ll find the largest, meatiest tomato in the garden and wait patiently for it to ripen and then it’s, Grilled Cheese and Tomato Night! (Sometimes I’ll even add some bacon or ham and savor every bite!) When peaches come in season, I’ve got to make my Peach Berry Cobbler, and just as soon as the blueberries ripen, I can’t wait to make my Blueberry Oat Bars!!
I will make at least one batch a week, for they never hang around for very long. There are just so many ways to enjoy them! They are great to have from breakfast, or for a snack in the afternoon, or top them with a dollop of whipped cream or vanilla ice cream for dessert!
If you like blueberries, I must warn you that these can be addicting and something you’ll wait all year for!
Blueberry Oat Bars
- 1 3/4 cup Old-fashioned Oats uncooked (can use quick cooking oats )
- 1-1/2 cup all-purpose flour
- 3/4 cup brown sugar, firmly packed
- ½ – 1 cup chopped pecans (or walnuts)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter- melted
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 3 tablespoons water
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- Heat oven to 350 F.
- Grease 11×7-inch baking pan
- Combine oats, flour, brown sugar, nuts, baking soda and salt
- Add butter, mixing until crumbly.
- Reserve about 1/4 of mixture in the bowl, and press the remaining mixture onto the bottom of the greased baking dish.
- Bake for about 10 minutes.
- While crust is baking, combine blueberries, granulated sugar and 2 tablespoons water in medium saucepan.
- Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.
- Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture.
- Cook and stir until thickened (about another minute).
- Spread over partially baked bottom crust to within 1/4 inch of edge;
- Sprinkle with reserved oat mixture. Slightly press topping down into blueberries.
- Bake 18 to 20 minutes or until topping is golden brown.
- Cool, cut into bars. Store tightly covered.