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Blueberries and Cream Oat Bars


  • 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


  • 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.