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Baking recipe · from the recipe book

Lemon Blueberry Yogurt Oat Bars

Soft, cakey oat bars studded with bursting blueberries, brightened with lemon zest and finished with a tangy lemon glaze.

Lemon Blueberry Yogurt Oat Bars

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ¾ cup90 gAll-purpose flour
  • 1¼ tsp6 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cinnamon
  • ¼ cup60 gUnsalted buttermelted and slightly cooled
  • ⅓ cup packed90 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp6 gLemon zest
  • 1⅔ cups250 gBlueberriesrinsed and patted dry
  • ½ cup60 gPowdered sugar
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 350°F (175°C) and line a 9-inch square pan with parchment, leaving an overhang for lifting.
  2. Melt the butter in a small pan or the microwave and let it cool for a few minutes while you mix the dry ingredients.
  3. In a medium bowl, whisk the oats, flour, baking powder, baking soda, salt and cinnamon.
  4. In a large bowl, whisk the melted butter with the brown sugar, then whisk in the eggs, Greek yogurt, vanilla and lemon zest until smooth.
  5. Stir the oat mixture into the yogurt mixture just until no dry flour remains.
  6. Gently fold in the blueberries, then spread the batter evenly in the pan.
  7. Bake for 30 to 35 minutes, until the top is golden and a toothpick in the center comes out clean.
  8. Cool the bars in the pan on a rack for about 1 hour, until fully cool.
  9. For the glaze, whisk the powdered sugar with the lemon juice until smooth and pourable, then drizzle it over the cooled bars.
  10. Let the glaze set for 10 minutes, lift the slab out and cut into 12 bars.

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

Contains: Milk, Egg, Gluten.

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

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