Blueberries and Cream Oat Bars

These Blueberries & Cream Oat Bars are one of my favorite recipes. They are so yummy! Perfect for dessert OR breakfast!

I have a ton of blueberries in my freezer from pickings in a local no-spray family farm. As in gallons.  So, when I saw this recipe for Blueberries & Cream Oat Bars, I knew this was the recipe for me.

My family loves blueberries, and with our huge supply of them, I could definitely use some more recipes.

Oh. my. word.  These things are ah-mazing!  I ended up doubling the recipe, omitting the nuts, & using full fat cream cheese.  These were the perfect balance of creamy & berry – absolutely perfect.

We had a guest over when I made these too, and he just couldn’t get enough of them. Heck, neither can I!

Print Pin

Blueberries and Cream Oat Bars

Ingredients

• For the crust:
• 3 cups quick-cooking oats
• 1 cup all purpose flour
• 1 cup light brown sugar packed
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1.5 sticks butter melted
• 
  
• For the Blueberry Filling:
• 3⅓ cups frozen blueberries
• 6 heaping tablespoons sugar
• 4 teaspoons cornstarch
• 4 teaspoons lemon juice
• 
  
• For the Cream Cheese Filling:
• 2 8oz packages cream cheese, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

• Preheat oven to 350 degrees. Line a 9×13 inch baking pan with non-stick aluminum foil.
• In a large bowl – mix oats, flour, brown sugar, baking soda, salt, & cinnamon. Add melted butter & stir with a fork (or electric mixer) until evenly moistened. Mixture will be crumbly. Reserve 1 cup for topping. Press remaining mixture firmly into your pan, and bake for 12 minutes to set crust.
• Prepare cream cheese filling. In the bowl of an electric mixer, beat the cream cheese until smooth. Add in the sugar, vanilla, & salt and mix well. Beat in the 2 eggs. Pour filling over baked crust.
• Prepare blueberry filling. In a small saucepan, combine the blueberry filling ingredients. Turn heat to medium, and cook for 7-10 minutes – until mixture has thickened slightly. Remove from the heat & pour over the cream cheese filling. Sprinkle the reserved oat mixture over top.
• Bake for 30 minutes, until top is browned & filling is bubbly. Let cool completely in pan set on a wire rack. When cool, chill for an hour before cutting. Lift foil by ends onto a cutting board. Peel off foil & cut into 24 bars. Store in the refrigerator. Serve at room temperature.

You may also like these delicious recipes!

Apple Cream Pie with a Cinnamon Roll Crust

Chocolate Covered Strawberries & Cream Pie

Peaches & Cream Cake