Blueberry Oatmeal Cookie Bars

Posted October 26, 2023 by: Admin #Kitchen

These slices were absolutely delightful. If you find preparing the blueberry filling to be a bit of a hassle, you can always opt for regular jam or jelly as an alternative. Given that blueberries are currently in season, I was eager to use fresh ingredients.

Ingredients

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 the oven to 350ºF (180ºC) about ten minutes before using. Line an 8 x 8-inch (20 x 20cm) baking pan (tin) with parchment paper, leaving some overhang on two sides.
• For the Blueberry Filling: combine the blueberries, water, and lemon juice in a medium saucepan and bring it to a boil. Reduce the heat and let it simmer, covered, for about 5 minutes or until the blueberries are tender. Mix the cornstarch and sugar in another bowl and stir this mixture into the blueberry filling. Cook over medium heat until it thickens, and then continue to cook and stir for 2 more minutes. Set the filling aside to cool completely.
• For the oatmeal crumb mixture, whisk or sift the flour, baking soda, and salt. Stir in the brown sugar and oatmeal, making sure everything is mixed thoroughly. Add the softened butter and work it thoroughly into the mixture.
• Press 2 cups of the crumb 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 gently press it down over the jam.
• Bake for 35-40 minutes or until it turns a lovely light brown. Allow it to cool before cutting. Store the slices in an airtight container.
• For measuring the ingredients in cups, spoon the flour into the cup, heaping it over the top, and then slide a knife across the top to level off the excess. Be careful not to shake or tap the cup to settle down the flour, as this will result in using more than needed. I use a 240ml American cup for reference.

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to adjust the suggested temperatures depending on your oven. I baked the cookie bars at 350°F (180°C) for 45 minutes.