Are you a bar fan? I love a good bar, especially one that’s got berries and oats. This lemon blueberry oat bar is a hit in our house, you can have it for breakfast, snack, or top it with some vanilla ice cream for dessert. These blueberry lemon oat bars are packed with flavor, nutrition, and easy to make.
I love oats. I make baked oats for busy weekday mornings, they keep me full all morning long. Miss Q is not a big fan of oats, its a texture thing, and always leaves half in her bowl. I continue to serve them hoping one morning she will be excited to eat them. I made these oat bars with her in mind, she prefers eating oats in the form of a bar. When I serve lemon blueberry oat bars for breakfast I top them with plain greek yogurt. I call this a success. These oat bars would also be great for school lunches and freeze well.
- 3 cups of large flake oats
- 1/2 cup all purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup of brown sugar
- 1/2 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2 cups of blueberries
- 1 lemon juice and zest
- 1 tbsp sugar
- 1/4 cup of water + 2 tbsp
- 2 tbsp cornstarch
- Line and 8 x 8 pan with parchment paper and preheat oven to 350 degrees
- In a medium pot,prepare filling.add blueberries, lemon juice and zest and water. Simmer over low- medium heat until blueberries have soften. Combine remaining water and cornstarch and add to blueberry mixture. Remove from heat and allow to thicken.
- In a food processor pulse melted coconut oil, oats, coconut and flour.Add maple syrup and vanilla. You want your mixture to be crumbly still.
- Place 3/4 of of oat mixture into pan and press hard with the bottom of a jar.
- Bake oat mixture for 15 minutes.Allow to cool for 5 minutes.
- Add blueberry mixture to pan and place the rest of the oat crumble on top. Bake for 30-40 minutes until top is golden brown.Allow bars to cool completely before cutting.