This is the second anniversary of my blog! Has it really been two years? Time goes by so fast!
I am really craving anything with oatmeal these days. Last week, I posted a recipe for pecan-raisin oatmeal cookies. Today, I’m loving blueberry oatmeal bars. This is a great recipe for your 4th of July celebration.
Actually, I was searching for a recipe with blueberries. I had bought way too many for company, and I did not want them to go to waste. Since I seem to be so consistent with my taste these days, I ended up with a recipe that included oatmeal as well. I completely forgot that I had made the cookies last week!
Well, it all turned out for the best (as it always does) and these blueberry oatmeal bars were out of this world. They were simple to make. Using the parchment paper was so helpful that it will now be in my cooking tips repertoire. The bars lifted right out of the pan and were easy to cut. It is a perfect suggestion for a non-baker like me.
These bars blended the sweetness of the oatmeal with a little tang from the blueberries. The oatmeal added a wonderful texture and the icing topped it off impeccably. I was scooping up the parts left in the pan, trying to get every little splendid bit just to have “a little more”. I have a feeling you will enjoy them just as much as I did!
This recipe is courtesy of wellplated.com. It will make about 16 bars. Be sure not to take your eyes off them for a second or your family will gobble them all up!
Ingredients for the Blueberry Oatmeal Bars
1 cup old-fashioned rolled oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 tbsp. unsalted butter, melted
2 cups fresh blueberries (about 10 ounces)
1 tsp. cornstarch
1 tbsp. freshly squeezed lemon juice (about 1/2 lemon)
1 tbsp. granulated sugar
For the glaze:
1/2 cup powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 tbsp. milk
Place a rack in the center of the oven.
Preheat oven to 375.
Line an 8 x 8-inch baking pan with parchment paper so that the paper overhangs the side like 2 handles.
In a medium bowl, combine the oats, white whole wheat flour, brown sugar, cinnamon and salt.
Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.
Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
Scatter half of the blueberries over the crust.
Sprinkle the cornstarch evenly over the top, then sprinkle with the lemon juice and 1/2 tablespoon granulated sugar.
Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar.
Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
Bake the bars for 30-40 minutes, until the fruit is bubbling and the crumb topping smells toasty and looks golden.
Place pan on wire rack to cool completely ( you can speed this process along in the refrigerator).
For the glaze:
While the bars cool, prepare the glaze in a medium bowl; briskly whisk together powdered sugar, vanilla and milk until smooth.
Fell free to add more milk if a thinner consistency is desired.
Using the parchment paper handles, lift the bars from the pan.
Drizzle with the glaze, slice and serve.
It’s that simple! (And YUMMY)!
Happy 4th of July!
