Blueberry Oat Bars Recipe

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4.5 15 17
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Oats add crunch to the tasty crust and crumbly topping of these fruity bars from Deena Hubler of Jasper, Indiana. "I often bake them for church parties," she informs. "Men expecially love them."
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:30-36 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 30-36 servings


  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups sugar, divided
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice

Nutritional Facts

1 each: 104 calories, 4g fat (2g saturated fat), 10mg cholesterol, 56mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 1g protein .


  1. In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside.
  2. In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly.
  3. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 2-1/2 to 3 dozen.
Originally published as Blueberry Oat Bars in Quick Cooking July/August 1998, p54

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christineljefferies 249608
Reviewed Jun. 19, 2016

"I used three cups of blueberries, two cups of butter, added 1 tsp of cinnamon and 1 tsp salt. Would probably decrease sugar a bit next time. I thought it was delicious with these changes and would definitely make it again."

Swanbirdie 229627
Reviewed Jul. 16, 2015

"First time making these there was not enough blueberry mixture for a 13 x 9 so next time I used 3 cups of blueberries, 3 tbsp of cornstarch and juice and the amount was perfect - also substituted 1/4 of the sugar using organic coconut palm sugar - my husband loves these bars frozen!"

Charschwartz 227177
Reviewed May. 31, 2015

"I used an 8x8 pan (so of course ended up tossing a lot of the crumb mixture ??) but otherwise this recipe is fabulous!!! Will definitely make again!"

JudithRN3 52314
Reviewed Jun. 28, 2013


I used fresh blueberries, and followed recipe exactly
Never again--"

Southportsue 22290
Reviewed Jun. 23, 2013

"Can't seem to change my original one star rating. I'll give it 4 1/2 now. I needed to make more crumb mixture than what was called for. I added a bit of brown sugar, oats, flour and chopped walnuts to make the topping. Amount of blueberry mixture turned out to be perfect. I also used less sugar, about 3/4 of a cup total, for a less sweet taste. Really very good."

Southportsue 55162
Reviewed Jun. 22, 2013

"I hope this comes out of the oven better than it went in. Followed recipe but with a bit less sugar. Not enough mixture for crumb topping, had to make more. Not enough blueberry mixture for the 9x13 pan. Wondering what I did differently from those that gave 5 stars? Yikes! We'll see about this."

kathleenheine 29145
Reviewed May. 6, 2013

"Everyone really likes this one and it can be frozen for a later use. Thaws out ready to serve!"

blessednest 22288
Reviewed Sep. 2, 2011

"Kids love these, even my youngest who claims he doesnt' like blueberries."

Mdrubel 63522
Reviewed Jan. 15, 2011

"Very easy to make it - and has already made them several times."

faith7025 23985
Reviewed Aug. 16, 2010

"This is my husbands favorite dessert. I can't tell you how many times over the years that I have made them. If I only have a few blueberries, I can easily half the recipe in a 8" pan. We like them best served cold from the fridge-and they cut easier too. Totally Yummy!"

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