Soy-Free Blueberry Oatmeal Bars
Indulge in the wholesome goodness of Soy-Free Blueberry Oatmeal Bars, a perfect treat for breakfast, snack time, or dessert. This simple yet flavorful recipe blends buttery oats with a hint of cinnamon and brown sugar, serving as a crisp, golden crust and crumble topping. The star of the show is a vibrant layer of juicy fresh blueberries, lightly tossed with lemon juice and cornstarch to create a sweet-tart filling that shines in every bite. Ready in under an hour, these homemade bars are easy to assemble, free from soy, and ideal for anyone looking for a delicious, allergen-friendly option. Whether paired with a morning coffee or enjoyed as an after-dinner delight, these bars are as satisfying as they are versatile. Perfect for meal prep, they can be stored in the fridge for up to five days, making them a convenient go-to treat all week long!
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Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 0.75 cup light brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup unsalted butter
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal of the bars.
Step 2
In a large mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar, baking powder, ground cinnamon, and salt. Mix well to ensure even distribution of ingredients.
Step 3
Melt the unsalted butter in a microwave-safe bowl or in a small saucepan over low heat. Once melted, add the vanilla extract to the butter and stir.
Step 4
Pour the butter and vanilla mixture over the dry ingredients and mix until the dry mixture is well coated and crumbly.
Step 5
Reserve about 1 cup of this oat mixture for the topping and press the remaining mixture firmly into the bottom of the prepared baking pan to form an even crust.
Step 6
In a medium bowl, gently toss the fresh blueberries with lemon juice and cornstarch until coated.
Step 7
Evenly spread the blueberry mixture over the crust in the baking pan.
Step 8
Sprinkle the reserved 1 cup of oat mixture over the top of the blueberries, pressing it down lightly.
Step 9
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the blueberries are bubbling.
Step 10
Remove from the oven and allow to cool completely in the pan on a wire rack. Once cooled, cut into bars and serve.
Step 11
Store any leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Facts
| Serving size | (848.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2463.1 |
| Total Fat 85.4g | 0% |
| Saturated Fat 44.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 186mg | 0% |
| Sodium 1687.0mg | 0% |
| Total Carbohydrate 403.0g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 181.2g | |
| Protein 42.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.2mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1287.4mg | 0% |
Source of Calories