Bake a batch of these simple, yet delicious Blueberry Oatmeal Bars to share with the kids. They’re easy to make, store well, are packed with berry flavor, and are great for breakfast, snack, or dessert.

After making Peach Crumb Bars and Strawberry Oatmeal Bars, it was time to make a blueberry version—especially when I had too many fresh ones one week that needed to be used up. This recipe is my favorite because it’s allergy-friendly and the crust is so simple to make. Plus, you don’t have to precook the fruit or do anything fussy to it, which makes it even better!

This Blueberry Oatmeal Bar can be served as a toddler snack, an easy dessert, or as a kids breakfast recipe. The bar also holds its shape well at room temperature, so you can send it as a preschool snack or peanut-free snack.

(You may also like Banana Oatmeal Bars, Healthy Breakfast Bars, and Blueberry Yogurt Cake.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Blueberry Oatmeal Bars so you know what to pick up from the store or have ready.

• Rolled oats:  I add oatmeal to the crust for extra nutrients and to give the bars the classic oatmeal bar texture.
• Flour: This forms the base of the bars, along with the other dry ingredients. Using all-purpose flour here helps the bars stay light and delicious.
• Butter: I prefer to bake with unsalted butter so I can control the salt level in my baked goods, so that’s what I use here.
• Sugar: I add a little granulated sugar to the crust batter to help ensure it’s flavorful and has a nice texture.
• Milk: I keep whole dairy milk in my refrigerator so that’s what I’m using here, but you can also use plain nondairy milk if you prefer.
• Lemon zest: These can be added for additional flavor in the oatmeal bars.
• Blueberry jam: You can use any brand or type of blueberry jam, including store bought jam or Blueberry Chia Jam.
• Blueberries (fresh or frozen): We add fresh fruit to the bars, though it can also be frozen berries. (You do not need to thaw them first.)

Step-by-Step Instructions

Here’s a preview of how to make these Blueberry Oatmeal Bars so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the oats, flour, sugar, melted butter, milk, vanilla, and salt to a bowl. Stir well to combine. 

Step 2. Set aside 1 cup of the batter. Press the remaining batter into the bottom of the prepared pan.

Step 3. Add jam and blueberries.

Step 4. Crumb the set aside batter on top. Bake.

How to Store

Store Blueberry Oatmeal Bars in an airtight container at room temperature for up to 3 days or up to a week in the fridge.

Best Tips for Success

• When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
• Use a jam that you like the taste of since it’s a primary flavor in the blueberry bars recipe, either store bought or my Blueberry Chia Jam.
• Let the bars cool fully before you lift them out of the pan and slice. Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
• Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF certified rolled oats.
• Dairy-free: Use vegan butter or coconut oil for the butter and dairy-free milk.
• To make without oats, substitute quinoa flakes.
• Use fresh or frozen blueberries. (If you have some left, try my Mini Blueberry Muffins!)

I’d love to hear your feedback on this post, so please rate and comment below!

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• Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they’re cooled.

• To a medium bowl, add the oats, flour, sugar, melted butter, milk, vanilla, and salt. Stir well to combine into a uniform mixture. It will be thick and it should hold together easily when pressed between your fingers.

• Set aside 1 cup of the batter to use as the topping.

• Add the remaining batter mixture to the bottom of the prepared pan, pressing evenly to cover completely.

• Evenly spread the blueberry jam over the batter. Then, sprinkle on the blueberries and lemon zest. Press them down very slightly.

• Crumble the remaining dough mixture over top to cover evenly and press it down slightly.

• Bake for 35-40 minutes or until lightly browned. Remove pan from the oven and let cool on a wire rack until room temperature.

• Use the parchment paper to lift the cooled bars out of the pan. Slice into bars carefully using a serrated knife.

• Store in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
• When mixing the wet ingredients into the dry, use your fingers to gently squish the dough together.
• Use a jam that you like the taste of since it’s a primary flavor in the recipe, either store bought or my Blueberry Chia Jam.
• Let the bars cool fully before you lift them out of the pan and slice. Use a serrated knife to slice and/or push down slowly but firmly when slicing as you get through the top crumble layer.
• Gluten-free: Use gluten-free cup for cup flour instead of the all-purpose and GF certified rolled oats.
• Dairy-free: Use vegan butter or coconut oil for the butter and dairy-free milk.
• To make without oats, substitute quinoa flakes.

Serving: 1bar, Calories: 213kcal, Carbohydrates: 31g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 57mg, Potassium: 88mg, Fiber: 2g, Sugar: 13g, Vitamin A: 246IU, Vitamin C: 9mg, Calcium: 21mg, Iron: 1mg