The Scramble

Wild Blueberry Oat Bars

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Wild Blueberry Oat Bars
Wild Blueberry Oat Bars
These wild blueberry bars are a favorite in my house. I have been making a version of them for years, but decided to make them healthier by cutting down on the sugar, adding whole wheat flour, and swapping out half of the butter for applesauce. The result: an even tastier bar that I can feel good about serving for breakfast, throwing into lunch boxes, or serving with a scoop of ice cream for dessert (which is to die for, by the way)! If you wanted to bulk up the nutrition even more, swapping out the flour for almond meal would be amazing, too.
Print Recipe
Dish Type Dessert, Snack/Appetizer
Meal Type Baked Goods, Breakfast/Brunch, Freezer-Friendly, Kid-Friendly, Make-Ahead
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Spring, Summer, Winter
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 2¼ cup rolled oats (use wheat/gluten-free, if needed)
  • 2¼ cup whole wheat flour (use wheat/gluten-free if needed)
  • 3/4 cup brown sugar packed
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup butter or margarine melted
  • ½ cup unsweetened applesauce
  • 3 cups fresh or frozen wild blueberries or use regular blueberries
  • 1 Tbsp. cornstarch
Dish Type Dessert, Snack/Appetizer
Meal Type Baked Goods, Breakfast/Brunch, Freezer-Friendly, Kid-Friendly, Make-Ahead
Special Diet Dairy-Free, Gluten-Free, Kosher, Nut-Free, Vegan, Vegetarian
season Fall, Spring, Summer, Winter
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 2¼ cup rolled oats (use wheat/gluten-free, if needed)
  • 2¼ cup whole wheat flour (use wheat/gluten-free if needed)
  • 3/4 cup brown sugar packed
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup butter or margarine melted
  • ½ cup unsweetened applesauce
  • 3 cups fresh or frozen wild blueberries or use regular blueberries
  • 1 Tbsp. cornstarch
Print Recipe
Instructions
  1. In a large bowl, whisk together the oats, flour, brown sugar, baking soda, and salt until well combined.
  2. Add the melted butter and applesauce and mix until just combined. (It will appear crumbly; that’s okay.)
  3. In a small bowl, mix together the blueberries and cornstarch.
  4. Place 2/3 of the crumble mixture in the baking dish and, using your hands, pat down until you have an even layer covering the bottom of the dish.
  5. Top with the blueberry mixture followed by the remaining crumble mixture. The remaining crumble mixture doesn’t need to be patted down. Instead, it should be sprinkled evenly over the blueberries.
  6. Bake it for 25 – 30 minutes, until the top is starting to turn golden brown. Remove from the oven and cool completely in the baking dish, then cut into bars.
  7. Store the bars in an airtight container for up to 3 days or freeze for them up to 3 months in an airtight container or freezer bag.
Recipe Notes

Do Ahead or Delegate: Make crumble mixture, mix blueberries with cornstarch and refrigerate, or fully prepare and refrigerate or freeze the bars.

Tip: Blueberries contain more disease-fighting antioxidants than any other fruit or vegetable. A serving of blueberries provides as many antioxidants as five servings of squash, carrots, apples, or broccoli.

Scramble Flavor Booster: Add 1 tsp. lemon zest to the blueberry mixture. Replace half of the flour with almond flour.

Nutritional Information Per Serving (% based upon daily values): Calories 174, Total Fat: 6g, 10%; Saturated Fat: 3g, 17%; Cholesterol: 14mg, 5%; Sodium: 159mg, 7%; Total Carbohydrate: 28g, 9%; Dietary Fiber: 4g, 15%; Sugar: 7g; Protein: 3g

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