Blueberry Lemon Oat Bars

These are a new favorite at our house.  The stunning blueberry coloration, hint of lemon and delicious oats made these a smashing hit. 

In fact, we ate them up so quickly, I hardly have any photos of the finished goodness.

So, you’ll have to make them yourself in order to see how good they are!  The recipe originally comes from Cooking Light – so you know you’re starting out with a healthier version.  I swapped the sour cream for Greek Yogurt and used fresh berries rather than dried ones.  We loved the results. 

Blueberry Lemon Oat Bars – Adapted from Nobel Pig

Ingredients

• 1 C + 2 T white whole wheat flour, divided
• 1 C oats, quick cooking
• 1/3 C packed brown sugar
• 1/8 tsp. salt
• 1/4 tsp. baking soda
• 1/4 tsp. cinnamon
• 5 T butter, melted
• ~ 1 C fresh blueberries
• 3/4 C Greek Yogurt
• 1/3 C sugar
• 1 tsp. vanilla extract
• 1 tsp. lemon zest
• 1 egg white, lightly beaten

Directions

In a large bowl, combine together 1 C white whole wheat flour, 1 C oats (quick cook), 1/3 C packed (and slightly heaping) brown sugar, 1/8 tsp. salt, 1/4 tsp. baking soda, and 1/4 tsp. cinnamon together.  Stir well. 

Meanwhile, melt 5-6 T butter and then pour the melted butter into the dry ingredients.

Mix until crumbly. 

Lightly grease an 11x7 baking dish, and press all but 1/2 C of the oat mixture into the bottom of the pan. 

In a second bowl, combine 3/4 C Greek Yogurt, 2 T white whole wheat flour, 1/3 C sugar, 1 tsp. vanilla extract, 1 tsp. lemon zest and 1 egg white. 

Mix until well combined. 

Toss in the blueberries. 

Carefully pour the yogurt mixture over the crust layer. 

Then, sprinkle the reserved 1/2 C oat mixture over the top and lightly press the mixture into the yogurt layer. 

Bake at 325 for 35-40 minutes until the edges of the pan are slightly golden brown. 

Cool the bars completely in the pan, but set the pan atop a wire cooling rack to speed up the cooling. 

Slice into bars (n=20), and serve. 

Enjoy!