Fun in the kitchen, while listening to Jenny jam on the guitar!

We’re on a late 1990’s/early 2000’s kick right now.

In the middle of applying for part-time jobs and doing biostatistics review, I got a message from Jenny with a link to this blueberry, oat and almond crumble bar recipe and how much she needed it. Well, I’m always up for baking and it felt like a homey addition to our dinner of grilled cheese sandwiches and tomato soup.

Naturally, I cut down the sugar and a teensy bit of the butter I really need to figure out better butter substitutes. Applesauce doesn’t always work, especially when it’s a cookie-esque treat.


The ingredients, with less sugar and more blueberries.


Mixing all the dry ingredients together.


Adding the egg to the cubed butter and flour mixture.


Putting half of the dough on the bottom of a baking pan.


Making the filling by tossing every ingredient together.


Adding the filling to the pan, and almonds to the rest of the dough.


Putting the rest of the dough on top of the filling.


Baked and cooling.


Ready to eat!


Blueberry Almond Oat Bars
For the crust and crumble
  1. 1/2 cup packed brown sugar
  2. 1 tsp baking powder
  3. pinch of salt
  4. 2 cups flour
  5. 3/4 cup old-fashioned oats
  6. 2 sticks butter, cold and cubed (I took out 2 tbsp)
  7. 1 large egg
  8. 1/2 cup silvered almonds
  9. 1 1/2 tsp cinnamon
For the filling
  1. 4 cup blueberries
  2. zest and juice of 1/2 lemon (about 2 tbsp)
  3. 1/3 cup packed brown sugar
  4. 4 tsp cornstarch
  1. Preheat the oven to 375 degrees F.
  2. Cut the cold butter into 1/2 inch cubes and stick it into the fridge (or freezer if you work fast).
  3. In a medium bowl, mix together the brown sugar, flour, oats, salt and baking powder.
  4. Add in the cubed butter and egg using a pastry cutter (or your fingers). The dough should be rough.
  5. Divide the dough in half. Press half of the dough into the bottom of a lined pan using your fingers.
  6. In another bowl, toss together the blueberries, lemon zest, lemon juice, sugar and cornstarch.
  7. Sprinkle the blueberry mixture on top of the crust.
  8. Add almonds to the remaining half of the dough, and gently add the last layer.
  9. Bake for 45-55 minutes, until the top is a nice golden brown.
  10. Let the pan cool completely before cutting.
  1. It's easier to cut the bars once they're cooled.
Adapted from Nerds with Knives
Adapted from Nerds with Knives
snapshots of satiation