Delicious blueberry oatmeal bars are a great go-to treat— this recipe is so easy and simple to make it takes minutes to prep by hand, or hardly any time at all if you use a food processor.
Yield: 20- 25 cookie bars
2cupsall-purpose flour(284 g)
1cupold-fashioned oats(96 g)
¾cupgranulated sugar(153 g)
1teaspoonbaking powder(5 g)
Then mix in:
1tablespooncold water(15 g)
1cupfresh blueberries(137 g)
Preheat oven to 375°F. Spray with non-stick baking spray either a 9” x 13” or 8” x 11” or any similar size rectangular baking dish.
Whisk together flour, oats, granulated sugar, baking powder, cinnamon and salt. If using a food processor, just give the dry ingredients a few quick pulses to blend.
Slice the butter in cubes. Cut the butter into the dry ingredients using a pastry blender or two knives. If using a food processor just pulse until butter is distributed all throughout. Mixture should look like coarse crumbs.
Mix in egg yolks using a spatula until well blended. Pulse if using a food processor.
Stir in cold water (or pulse if using a food processor). Dough will still look crumbly, but if you take a handful and clench it in your hand, it should stick.
Press the dough onto the baking dish reserving about ¼ or 1/3 for the crumb topping.
Spread a single even layer of blueberries on the dough.
Scatter the remaining dough in clumps filling in the gaps between the blueberries.
Bake for 30 - 35 minutes or until golden brown. Remove from oven and let cool before slicing into bars. Store in an airtight container either chilled or at room temperature; I prefer them cold out of the fridge.
Granulated sugar can be increased to 1 cup, if preferred.