Blueberry Oatmeal Breakfast Bars

Crumbly, Crumbly, Crumbly but great flavor! I should have listened to other reviews complaining about the bars being crumbly; however, the batter looked plenty wet, so I was not too concerned. Also, I thought 2 eggs should do the trick, but I was wrong. If I make these bars again, I will try to add 1 beaten egg white or swap half the brown sugar for honey or maple syrup (hoping the stickiness of these syrups will hold them together better). But I am hesitant to use the syrups because I truly loved the flavor of these bars.

As much as I wanted to love these, I also had the experience as another post where they turned out very crumbly – not suitable as a handheld item which kind of defeated the purpose for which I made them. I made one match with almonds in lieu of pecans and another batch without any nuts. Maybe the pecans are essential to the recipe? Neither version was that tasty for that matter. Pretty bland. I made icing for the top but even that I couldn’t salvage them. I follow the recipe closely and I don’t know what went wrong but maybe follow some of the other advice about mixing whole wheat flour and oat flour?

Thanks. They were great. Making our second batch today. Will try with frozen fruit this time. Boy oh boy, these go fast. Making a double batch. Thanks again.

I’ve made this twice. The first time I followed the recipe but added pecans instead of walnuts since I prefer them. I found the flavor a bit bland, and it was very crumbly. The second time I made this, I added a 5.3 oz container of Greek yogurt (Light & Fit toasted coconut and vanilla flavor) to help with the crumbliness. This may have helped a bit with the flavor as well, but to further enhance it I added 1 teaspoon of cinnamon, roasted the pecans before adding them, and added extra blueberries. By doing these things, I found both the texture and flavor greatly improved. I cooked this in a 10 inch casserole glass dish. I cut it into 16 squares and froze the squares in a freezer bag. In the mornings, I microwave a square for 45 seconds. I am basing my 4-star review on the original recipe, but with the changes I made I would rate it 5 stars.

I followed the recipe exactly except I used a 9” square pan and cut the baking time by a couple of minutes. The recipe came together easily and was very tasty. The bars are a bit on the crumbly side. I think a better binder would help. The texture may improve with freezing. Although these are a good gluten and dairy free option, I would like to see them bake up a little less crumbly.

The first time I baked these, my wife insisted that this recipe become one of our weekend morning regulars. I used frozen berries and cut the sugar (as I always do) to 1/4 cup. With the sweetened coconut the bars are plenty sweet.

I made it. I did not have blueberries and i guess they are out of season. I did have dried tart Montmorency Cherries. I rehydrated a cup of these in whiskey in the refrigerator for 3 days, drained them and used them. I did not have Walnuts and dont like them anyway, but I have black walnuts so I used them. The batter was stiff so I added a drizzle of the spent whiskey to the mix. baked at 350 F 35 minutes, cooled and cut. The crumble factor was not too bad but I will use some regular flour with almond flour next time, and use cream in place of the almond milk. This recipe will work with just about anything.

I’ve made this 4 times in 3 weeks. I have substituted 1 cup of gluten free baking mix for the oat flour. I’ve also used dried mixed berries in place of the fresh blueberries. Both substitutions worked fine. Easy and yummy for anytime of the day!

I substituted walnuts with Pecans. It made a great grab and go breakfast.

Very easy to make and a great for my gf diet. Made with chopped pecans and definitely sprinkle the coconut on top….used half sweetened and half unsweetened. Baked for 35 min. Moist. Eat mine warmed in the microwave, with a fork. Would be good with creme fraisch or whipped cream

I used 1/4 cup of regular flour and 3/4 Oat flour. I substituted raspberries and chopped pecans and just because my husband likes a bit of chocolate I used 1/2 cup of white chocolate bits . I didn’t have any coconut but they came out delicious!

Good, but I agree that they’re too crumbly. Next time I will split the 1 cup of oat flour into 1/2 cup oat flour and 1/2 cup unbleached flour. I also want to try with a cup of chopped apples instead of blueberries (it’s apple season right now) and add 1/2 tsp cinnamon.

My family loves these. I altered the recipe just a bit. I used regular milk and used 3/4 cup of oat flour and 1/4 cup of wheat flour. Tasty and nutritious. Not too sweet. Baking a second batch now!

Added a teaspoon of cinnamon. Tasty and light…more like snack cake than a cooki bar.

I think it needs another egg – it fell apart really easy. My daughter loved it!

Very good! Probably could cut back to 3/4 cup blueberries.

Great recipe I doubled the ingredients for a larger pan

I found the baking time to be insufficient, bars weren’t cooked in the middle. I’ll have to add more time next time.

I used low-fat buttermilk, ,instead of almond milk. I also used 1/2 cup of pastry flour- 1/2 cup of oat flour instead of all oat flour. Buttermilk gives me the gut bacteria and a little creamer texture. As stated by another user, the 50-50 pastry-oat flour reduces the tendency for the bars to crumble. I didn’t have an 8″ square pan, so I used a 9 ” spring form pan. Approximately the same area, but easier removal.

I made this recipe for my kids yesterday. I used blueberries we had picked a few weeks ago and froze. I also used whole milk and added extra vanilla and some cinnamon. These bars tasted delicious! In fact, my husband polished them off earlier today! I took off one star because the bars really didn’t stay in “bars”. They turned very crumbly and could not be picked up, which is probably why my 19 month old daughter wouldn’t eat them. If anyone has any suggestion to help make these a little neater to eat, I’m all ears!

These are so good! I almost followed the recipe exactly as written. I’m cutting back on sugar so I used 1/4 c Truvia brown sugar substitute instead of the 1/2c brown sugar in the recipe. Also, I made my own oat flour by grinding up some oats in my vitamix. I have a mini loaf pan and baked these in there, so we only got 9 bars. It worked out perfectly and we will definitely be making these again!