Blueberry Oatmeal Crumble Bars

I am always on the look out for easy breakfast recipes that my kids will actually eat and will keep them going all morning long. This recipe is so easy and it is beyond delicious.  The bars aren't overly sweet and the blueberry flavor shines through beautifully - they would be a yummy treat any time of day. They take awhile to bake so make them ahead of time for a quick and easy weekday breakfast on the go. The only issue I had with these is the clean up.  The foil I used to line the pan ripped and I was scrapping blueberry goo off my pyrex for days.  Use two layers and spray with cooking spray to be on the safe side.

Prep time: 10 mins
Cook time: about 55 mins
Makes: 8 generous wedges

INGREDIENTS:
Crust and crumble topping:
1/2 cup unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional to taste

Blueberry layer:
12oz (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
1/3 cup granulated sugar
2 tbsp lemon juice
2 tsp cornstarch

DIRECTIONS:
Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil (2 layers at least) and spray with cooking spray; set aside. Lining the pan helps with cleanup and is highly recommended.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Add the flour, oats, sugars, salt and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces. Set 1 heaping cup of mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hand-pack the mixture to create an even, smooth, flat crust; set aside.  

In a large mixing bowl (same one used for crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquefies while baking. Evenly distribute blueberry mixture over the crust. Evenly sprinkle the reserved 1 cup crumble topping mixture. 

Bake for about 55 minutes or until edges are set and center has just set. Crumble topping should appear set and golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced. Bars may take longer than 55 minutes if berries are very juicy. Watch your bars, not the clock. Place on a wire race and allow bars to cool completely before slicing and serving. Bars will keep airtight for up to 1 week and in the fridge for up to 10 days.