These lunchbox snack bars are wholesome and delicious. A gooey dried blueberry mixture is sandwiched between layers of rolled oats for a portable baked treat.

Yield: Makes 16 bars.



  • 1 1/2 cups dried blueberries
  • 1 1/4 cups water
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 cup packed golden brown sugar
  • 1 cup old-fashioned rolled oats
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup salted butter, chilled and cubed


  1. Combine blueberries, water and sugar in a saucepan. Bring to a boil over medium heat. Reduce heat; cover and simmer until liquid is absorbed, about 40 - 45 minutes. Remove from heat. Stir in vanilla; cool completely.
  2. Preheat oven to 350°F.
  3. Meanwhile, to prepare crumb mixture, combine flour, brown sugar, oats, cinnamon, baking soda and salt in a bowl. Using fingertips, rub in butter until moist clumps form. Press half of crumb mixture into a greased 8 inch square baking pan. Spread blueberry mixture evenly over top. Sprinkle remaining crumb mixture over blueberry mixture; pat gently to adhere.
  4. Bake until golden brown around edges and set in centre, about 40 minutes. Cool in pan on a rack. Cut into bars. Store in an airtight container in a cool dry place for up to 1 week. May be frozen for up to 2 months.
Nutritional analysis per bar:

255 calories, 9.3 g fat, 2.2 g protein, 41.2 g carbohydrate, 1.7 g fibre, 151 mg sodium