Soft, moist, and reminiscent of oatmeal cookies, Honey Blueberry Oatmeal Bars are filled with a homemade blueberry honey jam without pectin.
I’ve been trying really, really hard this summer to like blueberries. I never liked them much during childhood, mainly because a few times I’ve eaten them, I’ve gotten sick afterwards. I’ve told myself, oh I can’t eat blueberries because my stomach doesn’t like them. Fast forward to a few years ago when my first landlord baked a triple berry pie with blueberries and invited me upstairs to chat. Not wanting to decline the invitation, we sat on her porch and ate a slice. I learned blueberries were still not my favorite, but on the plus side I didn’t get sick. Fast forward to this summer, I decided to give blueberries another whirl. Mainly because blueberries are vibrant for photos but also I have so many strawberry, cherry, and raspberries recipes, I was starting to get bored; I needed to change it up.
Last month I posted recipes for no bake blueberry cream cheese pie and blueberry cream sodas, but these Honey Blueberry Oatmeal Bars were by far my favorite way to eat blueberries, mainly because of three simple words – blueberry honey jam. They are reminiscent of oatmeal raisin cookies – soft and spiced with the right amount of sweetness from the honey and blueberry jam. Thanks to the honey, they stay moist for a few days after baking, so you don’t have to stress about how something will taste if you can’t serve it right away. And now I can move blueberries over to my “no longer hate” list.
Making homemade blueberry jam is easy. All you need are blueberries, honey, lemon juice, and about 15-20 minutes of cooking time on the stove. You don’t need to worry about pectin because the jam will cook down and thicken on its own or about canning jars because you’ll be using the jam as soon as it cools.
I used one special ingredient in these bars – honey! With more than 300 varietals available in the U.S., honey adds its own unique flavor. Because honey is slightly sweeter than sugar, I was able to cut back on how much sweetener I used in both the blueberry jam and dough. Honey also provides and retains moisture, so it’s almost a guarantee these oatmeal bars will stay soft and moist, even after a few days. I took them to share at a coworking space two days after baking them, and they were pretty much gone by lunchtime. For more information and more tips on incorporating honey into your meals, visit the National Honey Board’s website.
With fall coming up quickly, soon it’ll be back to school season. Growing up, I usually had a snack cake of some sort in my lunch. Whether you’re packing your child’s lunchbox, going back to school yourself, or want to sneak an extra treat into work, these oatmeal bars can be wrapped up and tucked away as a snack to enjoy later.
Yields 16 squares
60 minPrep Time
40 minCook Time
1 hr, 40 Total Time
- 1 1/2 cups all-purpose flour
- 1 1/4 cups old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (6 ounces or 12 tablespoons) unsalted butter, softened
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- For the jam: Place a small plate in the freezer for testing the jam. In a large deep skillet, add blueberries, honey, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes. Add a small spoonful of the jam onto the plate in the freezer and let sit for 30 seconds. Tilt it. If it slides too fast, cook another 1-2 minutes and check again. If it moves slow, it is done. Test every 1-2 minutes and do not overcook. Remove from the heat and cool to room temperature.
- For the bars: Preheat oven to 350F. Line an 8x8 square pan with parchment or grease with cooking spray.
- In a large bowl, mix together the flour, oats, cinnamon, baking soda, and salt.
- In another large bowl, beat together the butter, honey, and brown sugar until creamy, about 2-3 minutes. Beat in the egg and vanilla until incorporated, about 1 minute (it may look curdled). Gradually beat in the flour mixture.
- Evenly spread no more than half of the dough into the bottom of the pan. Top with cooled blueberry jam. Top with the remaining dough.
- Bake 30 minutes or until golden brown. Cool completely before cutting into squares.
Disclosure: This post is sponsored by the National Honey Board. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.