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
- 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
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.