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Blueberry Oat Crumble Breakfast Bars - A Cozy, Make-Ahead Morning Treat

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats
  • All-purpose flour (or almond flour or a 1:1 gluten-free flour blend)
  • Light brown sugar
  • Honey or pure maple syrup
  • Unsalted butter (or coconut oil)
  • Greek yogurt (or plant-based yogurt)
  • Vanilla extract
  • Salt
  • Ground cinnamon
  • Fresh or frozen blueberries
  • Lemon (zest and juice)
  • Cornstarch (or arrowroot starch)
  • Optional: Chopped nuts (almonds, pecans), chia seeds, or shredded coconut

Method
 

  1. Prep the pan and oven: Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving overhang for easy lifting.
  2. Make the crumble base: In a large bowl, stir together 1 1/2 cups rolled oats, 1 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon.
  3. Add the wet ingredients: Melt 8 tablespoons (1 stick) unsalted butter. Stir in 2 tablespoons honey or maple syrup, 1/4 cup Greek yogurt, and 1 teaspoon vanilla. Pour into the dry ingredients and mix until clumps form and no dry pockets remain.
  4. Press the crust: Transfer about 2/3 of the crumble to the pan. Press firmly into an even layer. Keep the remaining 1/3 for the topping.
  5. Make the blueberry filling: In a bowl, combine 2 1/2 cups blueberries, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon vanilla, and 2 teaspoons cornstarch. Add 1–2 tablespoons brown sugar if your berries are very tart.
  6. Assemble: Spread the blueberry mixture evenly over the crust. Sprinkle the remaining crumble on top. For extra crunch, add 1/4 cup chopped nuts or 2 tablespoons chia or coconut over the topping.
  7. Bake: Bake 35–42 minutes, until the top is golden and the blueberry layer is bubbling around the edges.
  8. Cool completely: Let the pan cool on a rack for at least 1 hour. For the cleanest slices, chill 30–60 minutes after cooling.
  9. Slice and serve: Lift the slab out with the parchment and cut into 9–12 bars. Enjoy warm or at room temperature.