Nutty Blueberry Cobbler Bars

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by | Updated: December 3rd, 2016

Say hello to tomorrow’s breakfast. You’ll love these fruit-filled bars, made with wholesome rolled oats and plump, fresh blueberries. With a light, flaky crust, sweet center and crumbly, nutty topping, they’re easy as pie – blueberry pie, that is. Serve them with coffee or tea in the morning or vanilla ice cream for dessert–whatever your heart desires.

Oatmeal Crumb Bars with Blueberry Filling

Nutty Blueberry Oat Bars

Makes 24 bars


4 cups (about 28 oz) fresh or frozen blueberries
1 cup rolled oats
2 cups whole wheat pastry flour
1 cup + 2 Tbsp. coconut sugar, divided
½ cup sliced almonds
1 Tbsp. cornstarch
1 tsp. grated lemon peel
½ tsp. ground cinnamon
½ tsp. salt
1 cup cold butter, cubed


  1. Preheat oven to 375 F. Using parchment paper, line a 13×9-inch cake pan.
  2. In a mixing bowl, combine rolled oats, whole wheat pastry flour, 1 cup of the coconut sugar, cinnamon and salt. Mix in butter with an electric mixer or pastry blender until dough is clumpy. Remove 2 cups of this mixture and set aside.
  3. Spread the rest of the dough evenly into the lined cake pan.
  4. In a separate bowl, combine blueberries, cornstarch, lemon peel and remaining 2 Tbsp. of coconut sugar. Mix until well combined. Pour into cake pan.
  5. For the topping, add sliced almonds to remaining oat mixture. Pour mixture over blueberry layer.
  6. Bake for about 40 minutes, until top layer is golden and blueberries bubble.
  7. Cool completely and cut into 24 bars.

Recipe courtesy of Bob’s Red Mill blog. Used with permission.