Blueberry Oatmeal Bars

These Blueberry Oatmeal Bars are sweet, crunchy, and delicious. The shortbread crust and oatmeal topping are the perfect complement to the juicy fruit filling.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 550kcal

Author Dina

Ingredients

For the shortbread crust

3 cups all-purpose flour
1 cup unsalted butter cold
1/2 cup brown sugar
1 tsp vanilla extract
2 egg yolk
Pinch of salt

For the blueberry layer

1.5-2 pint blueberries
1/3 cup brown sugar
2 tbsp all-purpose flour
1 1/2 tbsp lemon juice

For the oatmeal topping

1 1/2 cup all-purpose flour
1/2 cup unsalted butter cold
3/4 cup old fashioned oats
2 tbsp flax seed
1/2 cup sweetened coconut flakes
1 tsp vanilla extract
1/3 cup brown sugar

Instructions

Combine together 3 cups AP flour, 1 cup cold cubed butter, 1/2 cup brown sugar, 1 tsp vanilla extract, 2 egg yolks, and a pinch of salt. This will be the shortbread dough for the bottom layer of the bars. Note: If your shortbread dough seems too dry, add a tablespoon of ice cold water at a time to soften it up.
Press the dough into the bottom of a greased 9 x 13 inch baking dish. Then puncture it with a fork about 30 times.
In a large bowl, combine 1.5-2 pint blueberries, 1/3 cup brown sugar, 2 tbsp flour, and 1 1/2 tbsp lemon juice. Spread the blueberry mixture over the shortbread dough.
In a bowl, combine 1 1/2 cup AP flour, 1/2 cup cold cubed butter, 3/4 cup old fashioned oatmeal, 2 tbsp flax seed, 1/2 cup sweetened coconut flakes, 1 tsp vanilla, and 1/3 cup brown sugar. Mix until the dough can easily be pressed together in your hands.
Evenly press the oatmeal mixture on top of the berries.
Bake at 360 degrees Fahrenheit for 40 minutes or until the top turns golden brown. Let it cool before cutting into bars.

Notes

If your shortbread dough seems too dry, add a tablespoon of ice cold water at a time to soften it up.

Nutrition