Photo: Oxmoor House
Hands-on Time
13 Mins
Total Time
1 Hour 5 Mins
Serves 16 (serving size: 1 bar)

A little lemon rind and juice in the blueberry filling offer a lovely flavor boost—the rind contributing floral perfume and the juice a tangy hit.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat to medium-low; cook 6 minutes or until thick, stirring frequently. Remove from heat; stir in rind and juice.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, oats, brown sugar, and salt in a food processor; pulse 2 times to combine. Add butter; pulse 5 times or until mixture resembles coarse meal. Combine oil and vanilla; drizzle over flour mixture. Pulse 4 times or until moist.

Step 4

Reserve 2/3 cup flour mixture. Pour remaining flour mixture into a parchment-lined 8-inch square light-colored metal baking pan coated with cooking spray; pat into an even layer in bottom of pan. Spread blueberry mixture on top all the way to edges. Sprinkle evenly with reserved 2/3 cup flour mixture. Bake at 350°F for 45 minutes or until topping is lightly browned and filling is bubbly and almost set on edges. Cool completely in pan on a wire rack. Cut into 16 bars.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice