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blueberry oat bars

Blueberry Crumble Oat Bars

If you love blueberries and are looking for an easy dessert then you must try these delicious blueberry crumble oat bars. This dessert goes great with ice-cream or custard but is just as good eaten alone. 
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Author: Andrea
Servings: 16 servings
Calories: 216kcal

Ingredients

For the Base

  • 100g unsalted butter
  • 140g plain flour
  • 40g rolled oats
  • 45g granulated sugar
  • 45g soft light brown sugar
  • ¼ teaspoon salt

For the Blueberry Filling

  • 340g blueberries
  • 60g granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornflour (cornstarch)

For the Crumble Topping

  • 110g plain flour
  • 75g unsalted butter (cold from the fridge)
  • 30g rolled oats
  • 35g granulated sugar
  • 35g soft light brown sugar
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to gas mark 5/375oF/190oC/170oC fan and line an 8 x 8 inch baking tin with parchment paper ensuring you leave some overhang to make it easier to remove.
  • Make the base: In a microwavable bowl, melt the butter in the microwave at 30 second increments until melted and set aside. To a medium sized mixing bowl, add the plain flour, oats, both sugars and salt them mix. Pour in the melted butter and combine well. Pour this mixture into the lined tin and evenly spread throughout the tin. Use a palette knife or the back of a spoon to smooth and ensure it is tightly packed into the tin. Bake in the oven for 10 minutes then set aside to slightly cool. Keep the oven on at this point.
  • Add the blueberries, granulated sugar and cornflour (cornstarch) to a bowl, mix and set aside while you make the crumble topping.
  • Make the crumble topping: To a mixing bowl, add the plain flour and cold butter. Use your fingers or a fork to break up the butter into the flour until it resembles breadcrumbs. Add the oats, both sugars and salt then combine well. 
  • Pour the blueberry mixture onto the pre baked bottom crust and spread it evenly then top the blueberries with crumble topping ensuring you sprinkle it on evenly. Bake in the oven for 40 minutes and until the topping is crunchy and golden in colour. Once baked, place the baking tin on a cooling rack to cool then cut into 16 squares.