Blueberry Oat Breakfast Bars (Printable)

Chewy bars loaded with blueberries and oats, perfect for a wholesome morning or anytime snack.

# What you'll need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup light brown sugar, packed
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/4 cup plain Greek yogurt
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract

→ Blueberry Mixture

11 - 2 cups fresh blueberries, or frozen thawed and drained
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon cornstarch
14 - 1 tablespoon lemon juice

# Method:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, combine oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt.
03 - In a separate bowl, whisk together melted butter, Greek yogurt, egg, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and mix until just combined. Reserve 1 cup of mixture for topping.
05 - Press remaining oat mixture evenly into prepared pan to form the base.
06 - Toss blueberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
07 - Spread blueberry mixture evenly over the oat base.
08 - Crumble reserved oat mixture evenly over the blueberries.
09 - Bake for 30 to 35 minutes, or until top is golden and filling is bubbling.
10 - Allow to cool completely in pan. Lift out using parchment paper, cut into 16 bars, and wrap individually.

# Expert Advice:

01 -
  • They're the kind of bars you can actually feel good about eating for breakfast without any guilt creeping in.
  • One batch makes enough to wrap individually and gift to friends, which always feels more thoughtful than store-bought.
  • The Greek yogurt keeps them tender and chewy—not dry or crumbly like some oat bars turn out.
  • They taste just as good straight from the fridge as they do at room temperature, which is a huge win for busy mornings.
02 -
  • If your blueberries are frozen, you must thaw and drain them thoroughly or they'll release too much liquid and make the bars wet and mushy instead of chewy.
  • Don't skip the cooling step in the pan—cutting warm bars is a recipe for frustration and crumbly pieces instead of neat squares.
  • The cornstarch is non-negotiable if you want bars that last more than a day; without it, the blueberry filling gets watery by day two.
03 -
  • Don't thaw frozen blueberries in water—use a colander and let them drain naturally for at least 20 minutes so they don't waterlog your bars.
  • If you want extra lemony brightness, zest half a lemon directly into the blueberry mixture before spreading it over the base.
  • Measure your brown sugar by packing it firmly into a dry measuring cup; this ensures you're getting the right amount and affects how tender the bars turn out.
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