Every Helping
Sign in

Baking recipe · from the recipe book

Blueberry Lemon Oat Bars with Yogurt Layer

Chewy cinnamon oat base and crumble hug a jammy blueberry filling and a tangy lemon-yogurt custard layer, sliced into soft, fruity bars.

Blueberry Lemon Oat Bars with Yogurt Layer

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ¾ cup90 gWhole wheat flour
  • ⅓ cup packed90 gBrown sugar
  • ½ cup110 gUnsalted buttermelted
  • ¾ tsp2 gGround cinnamon
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 2¼ cups350 gFrozen blueberries, unsweetened
  • ⅓ cup60 gGranulated sugar
  • 2 tbsp15 gCornstarch
  • 1½ tbsp20 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 large50 gEggs
  • 1½ tbsp30 gHoney
  • 1 tsp4 gVanilla extract

Steps

  1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Make the filling first: in a small pot, stir the granulated sugar and cornstarch together, then add the frozen blueberries and lemon juice. Cook over medium heat, stirring, for 6 to 8 minutes until bubbling and thick. Stir in half of the lemon zest and let cool while you make the base.
  3. Make the oat mixture: in a bowl, stir together the oats, whole wheat flour, brown sugar, cinnamon, baking soda and salt, then stir in the melted butter until evenly moistened.
  4. Press two-thirds of the oat mixture firmly into the pan and bake for 12 minutes until lightly golden. Set the remaining one-third aside for the topping.
  5. Make the yogurt layer: whisk the Greek yogurt, egg, honey, vanilla and the remaining half of the lemon zest until smooth.
  6. Spread the yogurt layer over the warm base, spoon the blueberry filling over it, then scatter the reserved one-third of the oat mixture on top in small clumps.
  7. Bake for 30 to 35 minutes, until the crumble is golden and the yogurt layer is set at the edges, reaching 160°F (71°C) in the center.
  8. Cool in the pan on a rack for 1 hour, then chill for 1 hour to firm up. Lift out by the parchment and cut into 12 bars. Keep leftovers in the fridge.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book