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Simple Blueberry Oat Bars {Whole Grain}

These blueberry oat bars will add a dose of fresh summer berries and flavor to your next snack break. Perfect for lunch boxes and morning coffee, too! The whole grain oats, spelt flour, almond flour, and blueberries all provide a boost of fiber to your day.
No spelt flour? No problem. You could substitute whole wheat pastry flour or all-purpose flour.
Nut-free? Skip the almond flour.
Slice into 8-12 "bars" or 16 smaller squares
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 12
Course: Fika, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 ¼ cup old-fashioned oats
  • ⅔ cup spelt flour (or whole wheat pastry flour, ap flour, or gluten-free ap flour)
  • ½ cup almond flour (or sub ¼ cup oats and ¼ cup spelt flour if nut-free)
  • ⅓ cup brown sugar
  • 1 teaspoon cardamom (or cinnamon or ginger)
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 ¾ cups blueberries (fresh or thawed frozen; can use up to 2 cups, but will start to weigh down on crust a bit)
  • 1 teaspoon corn starch (or arrowroot powder)
  • 1 tablespoon sugar (or brown sugar or maple syrup)
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon) (or squeeze clementine or orange)
  • ½ cup raspberries optional, for garnish!

Equipment

  • 1 8x8 pan

Method
 

  1. Line an 8x8 pan with parchment paper so that parchment hangs over edges.
  2. Preheat oven to 350℉.
  3. In a large bowl, combine oats, spelt, almond flour, brown sugar, cardamom, and salt. Stir in the melted butter.
  4. In another bowl, toss together blueberries, cornstarch, sugar, and lemon juice.
  5. Transfer most of the oat mixture onto the parchment paper-lined pan. (Reserve about 1/2 cup for the topping.) Spread the mixture evenly into the pan and press down firmly with your palms to compact.
  6. Spread the blueberry mixture onto the top of the pan. Then distribute the remaining oat mixture on top. Press down a bit to make sure it sticks to the blueberries.
  7. Bake in the oven for 38-45 minutes, or until blueberries are almost bursting and the topping is a golden brown.
  8. Let cool before slicing. Top with raspberries if desired. Store at room temperature for up to a day or in the fridge for up to 4 days.