Best 6 Blueberry Oat Squares Starbucks Copycat Recipes

BLUEBERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
• Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
• Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
• In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquifies while baking.
• Evenly distribute blueberry mixture over the crust.
• Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
• Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I'm not sure by how much, I'd guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
• Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they've cooled completely, they'll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

STARBUCKS BLUEBERRY OAT BARS COPYCAT RECIPE - (4.2/5)

Steps:

• In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Pour into a bowl. Place plastic wrap directly on surface. Refrigerate until cooled and bearing a consistency similar to that of a jam, about 1 hour or up to 1 day before using. In a large bowl, stir together oats, flour, brown sugar, salt and baking soda. Add butter to form a crumbly mixture. Reserve 1 1/2 cups of crumbs; pat remaining dough evenly into the bottom of a greased 9 x 13 inch pan. Spread blueberry mixture over the base. Crumble reserved amount of the base/topping over the blueberry mixture. Bake at 350F until light golden, about 40-45 minutes. Let cool completely on rack before cutting. Store in refrigerator.

BLUEBERRY OAT SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, combine sugar and cornstarch;gradually whisk in water and lemon juice until smooth;bring to a boil,stirring constantly. Stir in blueberries; cook and stir for two minutes longer or until thickened and bubbly; remove from the heat and set aside.
• In a bowl, combine the dry cake mix and one cup of the oats; cut in six tablespoons butter until crumbly. Set aside one cup of crumb mixture for topping and stir egg into remaining crumb mixture.
• Press into a 13" x 9" x 2" baking dish coated with non-fat cooking spray; spread blueberry mixture to within 1/4 inch of edges.
• Combine the brown sugar, remaining oats and reserved crumb mixture; cut in remaining butter until crumbly; sprinkle over top of blueberry mixture.
• Bake at 350 degrees for 30-35 minutes or until golden brown. These are best served warm (with vanilla frozen yogurt on top!) but if you want the bars to stick together it's best to cool before cutting them. Enjoy!

BLUEBERRY OAT COOKIES

Steps:

• In a bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

BLUEBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, oats, 1 cup sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking pan; set aside. , In a large saucepan, combine blueberries, cornstarch, lemon juice and remaining sugar. Bring to a boil; boil for 2 minutes, stirring constantly. , Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25 minutes or until lightly browned. Cool on a wire rack. Cut into bars.