Blueberry Breakfast Bars (12 servings) Base and Topping 1 and 1/2 cups uncooked oats 1/2 cup flour 1/2 cup packed light brown sugar 1/4 teaspoon baking soda 1/8 teaspoon salt 6 Tablespoons unsalted butter or margarine - melted Filling 1 and 1/2 cups blueberries - rinsed and drained 3 tablespoons sugar 2 teaspoons cornstarch 1 teaspoon lemon juice These bars are absolutely delicious. The blueberry filling rivals anything I've had from a bakery or in a commercial product. One note of warning: The bars are more tender than the pictures might indicate. They have to be handled gently or they will break apart. When making the filling, it's key to use a small saucepan. There's not a lot of juice surrounding the berries, so you have to condense the space they cook in. I crushed 5 or 6 berries in the saucepan to create a little more liquid. Be sure to let the bars cool completely in the pan before removing and cutting. They firm up slightly as they cool. (This recipe was submitted in 2007. It was tested and photographed in February 2014.) How To Make Blueberry Breakfast Bars Preheat oven to 350 degrees. Line an 8" square baking pan with foil, letting ends extend above pan on 2 sides. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 min. to set crust. Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 min. Spoon over crust. Crumble reserved crumb mixture over top. Bake for 30 min. Let cool completely in pan. Lift foil by ends onto a cutting board. Peel off foil; cut into 2" squares. Great for a quick breakfast or for an afternoon snack. If using frozen blueberries, be sure to thaw them completely and drain off any excess water. Mr Breakfast would like to thank kelliedancho for this recipe. Recipe number 2199. Submitted 11/1/2007.