Starbucks Blueberry Oat Bars Copycat Recipe 425

BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT

Blueberry Oat Squares - Starbucks Copycat image

These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.

Provided by lilsweetie

Categories Bar Cookie

Time 1h5m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 10

Ingredients

2 cups quick-cooking oats
1 cup all-purpose flour
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
3 cups fresh blueberries
1/2 cup sugar
1/3 cup orange juice
4 teaspoons cornstarch

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)

Starbucks Blueberry Oat Bars Copycat Recipe - (4.2/5) image

Provided by raklisa2020

Number Of Ingredients 11

Ingredients

1 cup old fashioned rolled oats
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1/3 cup orange juice
4 teaspoons cornstarch

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.

STARBUCKS OATCAKES RECIPE - (3.8/5)

Starbucks Oatcakes Recipe - (3.8/5) image

Provided by á-2144

Number Of Ingredients 18

Ingredients

1 1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup warm water
1 cup blueberries
4 cups oats
1 cup dried cranberries
1/2 cup raisins
1/2 cup blueberries
1/2 cup applesauce
1/2 cup oil
1/2 cup brown sugar
1 teaspoon vanilla
3 eggs
nonstick cooking spray

Steps:

Preheat oven to 350°F. Sift together dry ingredients (flour, baking soda, cinnamon, nutmeg, salt). You can play with the combination of whole wheat and all-purpose flour until you get the right consistency. You can even go all whole wheat if that is what you prefer although it does tend to get really dry. If you go all white flour, this oatcake will quickly turn into a scone. Blend together the warm water and blueberries. In a separate bowl, mix the remainder of the ingredients (oats, fruits, oil, applesauce, eggs, brown sugar, eggs, vanilla). Applesauce can be substituted for the oil to make this healthier fare but all applesauce is too dry. Add blueberry/water mixture to the oats mixture. Stir well before adding the flour. Fold in the dry ingredients, one cup at a time. Once you add the flour, do not overwork it. I usually stir the mixture about 10 times to incorporate the flour into the wet ingredients and that's it. Overworking the flour will cause it to be tough and too chewy. I like the texture to be crumbly. Prepare a 9x13-inch pan or a muffin tin with nonstick cooking spray. I have not experimented with a muffin tin so you have to be careful with the cooking time. Keep an eye on it. In a 9x13-inch pan--bake for 25 to 30 minutes. Let cool then serve.

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