Blueberry Baked Oatmeal Bars

Tools used: Perforated Baking Sheet, Square Flexipat Mold, Heat Resistant Spatula, Stainless Mixing Bowl, Mini Whisk, Cake Server Knife

Ingredients

• 3 cups rolled oats

• 1/2 cup brown sugar

• 1/4 cup almonds, sliced

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups milk

• 2 eggs

• 2 tablespoons butter, melted

• 1 teaspoon vanilla extract

• 1 1/2 cups blueberries, fresh or frozen

Crumble Topping

• 2 tablespoons butter

• 2 tablespoons rolled oats

• 1 tablespoon almonds, sliced

  Directions

• Preheat the oven to 350 degrees F.

• Place the Flexipat Square Mold on the Perforated Baking Sheet.

• In the Stainless Mixing Bowl, combine the dry ingredients; rolled oats, brown sugar, almonds, cinnamon, baking powder and salt, and stir to combine.

• In a medium bowl, combine the wet ingredients; milk, eggs, melted butter and vanilla extract, and whisk to combine.

• Add the wet ingredients to the dry ingredients and mix until well incorporated. Add the blueberries and gently fold into the oatmeal mixture.

• Transfer the mixture to the Square Flexipat and gently spread it evenly into the pan with a spatula.

• In a small bowl, combine the crumble topping ingredients and mix together with your hands until well incorporated, then gently scatter the topping over the top of the pan.

• Bake for 30-35 minutes until the bars are cooked and the top is golden brown.

• Once cooked, removed from the oven, allow to cool slightly (5-10 minutes), and then slice into squares.

* The bars can be served immediately, stored in an airtight container in the fridge for 5 days or in the freezer for 3 months.

* I absolutely love this recipe and my husband and daughter asked me to make them again. Super easy (always), and can be for breakfast or a snack. Do not skip the Crumble Topping, because it adds a nice crunch. Perfect grab and go oatmeal bars for breakfast, or with a cup of coffee. Make these bars for getting out the door in the morning, and it would be a nice after school snack too. I had blueberries from Michigan that I needed to use and this was a recipe I will make often.