These slices were awesome. If you think making the blueberry filling is a hassle then you can just fill it with regular jam or jelly. Blueberries have been in season and I wanted to use fresh ingredients.
Make the blueberry filling and set aside to cool. Oatmeal crumb: Whisk or sift the flour, baking soda and salt. Stir in the brown sugar and oatmeal and mix thoroughly.
Add the butter and rub thoroughly into the mixture.
Press 2 cups of the mixture into the bottom of the prepared pan. Spread the blueberry filling within 1/4 inch from the edge
Sprinkle the remaining crumb mixture evenly on top and press lightly over the jam. Bake 35-40 minutes or until lightly browned.
Allow to cool before cutting. Store slices in an airtight container.
Blueberry Oatmeal Cookie Bars
Preparation time: 20 minutes; Baking time: 40-45 minutes; Makes: 9 slices
Blueberry Filling
- 2 cups blueberries
- ¼ cup water
- 2 tablespoons lemon or lime juice
- ¼ cup sugar
- 2 tablespoons cornstarch (cornflour)
Oatmeal Crumb Mixture
- 125g (1 cup) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed light-brown sugar
- 1 cup rolled old fashioned oats
- 115g (½ cup, 1 stick) unsalted butter, softened
Instructions
- Preheat oven to 350ºF (180ºC) ten minutes before using. Line an 8 x 8-inch (20 x 20cm) baking pan (tin) with overhanging parchment, on two sides.
- For the Blueberry Filling: combine the blueberries. water and lemon juice in a medium saucepan and bring to the boil. Reduce the heat and simmer covered about 5 minutes or until blueberries are tender. Mix the cornstarch and sugar in another bowl and stir into the blueberry mixture. Cook over medium heat until thickened, then cook and stir for 2 minutes. Set filling aside to cool completely.
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Whisk or sift the flour, baking soda and salt. Stir in the brown sugar and oatmeal and mix thoroughly. Add the butter and rub thoroughly into the mixture.
- Press 2 cups of the mixture into the bottom of the prepared pan. Spread the blueberry filling within 1/4 inch from the edge. Sprinkle the remaining crumb mixture evenly on top and press lightly over the jam.
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Bake 35-40 minutes or until lightly browned. Allow to cool before cutting. Store slices in an airtight container.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Cookie bars at 350°F (180°C) for 45 minutes.
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My gracious!! These look AMAZING! I think they would be a good change from store bought bars! -Kat
I never buy from the store. I don’t snack much. But they were really good!
Liz
I think I found a use for my frozen blueberries! Thanks. It will make a nice change from blueberry apple crisp.
Keep me posted!
Liz