Blueberry Oatmeal Bars©


  • 7.7oz-220g porridge oats
  • 8.8oz-250g plain flour (sifted)
  • 1 teaspoon ground cinnamon
  • 6.7oz-190g unsalted butter (room temperature)
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.8oz-25g sugar alternative (like Canderel)
  • 1.7oz-50g desiccated coconut
  • 15.8oz-450g blueberries
  • 0.1oz-5g sugar alternative (like Canderel)
  • 2 teaspoons lemon juice
  • 2 tablespoons strawberry jam (seedless)
  • 2.2oz-65g cornflour


  1. Pre-heat oven with an over tray inside to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven. Grease a 20cm/8" square cake tin and set to one side
  2. In a large mixing bowl, place the flour, butter, oats, cinnamon, salt, vanilla extract, coconut and sugar alternative and mix together using a hand-mixer, stand mix or good old fashioned wooden spoon. Mix until well combined
  3. Squish 2/3 of the mix into the base of the prepared tin using the back of a spoon so it is compact- flattening it down evenly. Set to one side along with the bowl with the remaining mix
  4. Continue by making the filling. Blitz together the blueberries, sugar alternative, jam and cornflour until well combined. Spoon it over the oat mixture and spread it out evenly
  5. Add the remaining oat mixture by sprinkling it out over the top of the blueberry mixture until completely covered. Lightly press down with your fingers to create an even layer
  6. Pop into the oven for 40 minutes until golden brown. Turn the oven up to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted oven and bake for a further 15 minutes
  7. Remove from the oven and slice into bar shapes whilst still in the tin straight away
  8. Remove from the tin after 10 minutes being out of the oven. Leave to cool completely before serving or storing

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