Blueberry Raspberry Oat Nut Bars

blueberry raspberry bars 002(Becky, the Mama.) This week I had a run of crazy mistakes that defy even my questionable logic.  One day began by sending  my husband’s business blog post, unedited, to hundreds of subscribers on the wrong day. From there it seemed every hour was punctuated by a wrong move, a major mess or spill in the kitchen, an embarrassing misspelling on social media, or a relational faux pas.

I was determined to make the next day mistake-free, and sailed through until about 3:00 pm, when I darted into a store and ran into a friend. Her face was full of compassion as she hugged me.  “I read about all your latest mishaps on Facebook, bless your heart.”

I smiled and said, “Yes, but I’m having a much better day. No mistakes yet!”

She pointed to my abdomen and said, “So that big white sticker that says, ‘Citrus juicer, $5.00’ on your stomach, is that on purpose?”

Oh well, there’s “always tomorrow.”

This morning I woke feeling chipper, and posted a status on Facebook that described my excitement about going to my friend Sue’s house to celebrate her birthday with some of her good home cooking.  I decided to whip up my favorite quick and easy berry bars to bring for dessert. They are a “just right” treat; not too sweet. Perfect under ice cream after dinner, but wonderful with a glass of milk for breakfast as well.

As we were enjoying our meal around their table (fabulous tenderloin steak, fresh corn on cob, and pesto pasta), Sue’s husband Jason grinned and asked, “Should we tell her now?”

“Tell me what?” I asked.

“Oh, Jason,” Sue said. “I wasn’t going to say anything.  Becky had a hard week.”

“What?” I repeated.

Jason laughed.  “Sue’s birthday is next week.  We’d actually invited you to come for dinner next Sunday! But when Sue saw your status update, we thought, ‘Let’s just go with it.  We’re free tonight, anyway.’”

I left half a pan of these blueberry  raspberry bars with Jason and Sue, and hope it will remind them of how much I love them for being so patient and kind to their absentminded friend.

P.S. My daughter Rachel just wrote, “When my mom came to stay with me after Jackson was born, she made me these blueberry raspberry bars. I was a ravenous new nursing mom and let me just say, these did not last very long! They are especially delicious in the middle of the night with a glass of almond milk. Sigh…I miss those early nursing days when I could eat constantly and still lose weight!”

Blueberry Raspberry Bars

Becky’s Blueberry Raspberry Oat Nut Bars


Serves 12-15, depending on how big you cut the bars.
1 c. butter (vegans can substitute coconut oil or Earth Balance butter or a mixture of both)
1 c. brown sugar
1 3/4 c. flour
1 tsp. salt
1 1/2 c. oatmeal
1/2 c. chopped nuts (walnuts, pecans, almonds, whatever nut you like)
1 c. fresh or frozen blueberries

1 c. fresh or frozen raspberries


Preheat oven to 375 degrees.  Dump the first four ingredients into the food processor and pulse until crumbly. Add the oatmeal and nuts,  process just until blended. (You can also do this with a mixer or use clean hands for the job.)  Press half of the mixture into a greased 9×13 inch pan: spread blueberries over the mixture and sprinkle with the remaining oatmeal mixture. (Like a crumb topping.) Bake about 25 minutes or until golden brown. Cool 10 minutes before cutting into bars.

If you have any leftover (and this is a big IF),  I have found they stay freshest when wrapped well and refrigerated, then nuke the portion you want to eat for  few seconds in microwave.

Try these with other fruits (raspberries, strawberries, cherries, pineapple, apples, rhubarb… or combos thereof).

Also works well with other flours (gluten free) and grains. Can sub wheat germ or other flakey grains for some of the oats to upsize or vary the nutritional value.  You can use date sugar instead of brown sugar for sweetening, and keep it sugar free.

I love for people to find a basic recipe-method that works, then get creative with it, to make it their own.  This is a great recipe to “play with,” because it is hard to mess up! (Even for me.)

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15 Comments on “Blueberry Raspberry Oat Nut Bars”

  1. Becky, I’m afraid I can relate to all of it. I have become a real scatterbrain. So good to know I’m not alone! I have gone to doctor’s appointments on the wrong day before.

    • Becky Johnson says:

      It’s good to know I am not alone! Thankful for kindness of strangers, and patience of friends….

  2. Karen Jordan says:

    Becky, I can’t tell you how much I related to you in this post! And I’m not a blond either! Ha! But I can’t wait to try your Blueberry Oat Nut Bars. [I would’ve made them today, but I forgot to buy nuts at WalMart! Ha!]

    • Becky Johnson says:

      Look out world, there are two of us out there! 🙂 Karen, these bars are yummy without the nuts, too, if your craving overtakes your desire to get to the store.

  3. Amy says:

    Thanks for the great recipe! I made these yesterday and I’ve only got a 1/4 of the pan left, they’re a hit!

    • Rachel Randolph says:

      Aren’t they addicting Amy? I ate the whole pan by myself when she made them for me right after Jackson was born.

    • Becky Johnson says:

      Amy, that’s so great to hear! Thanks so much for taking time to pause, write and encourage us 🙂

  4. […] the lunch crowd, I served sandwiches and tortilla soup, with blueberry-raspberry bars for dessert. It was perfect for a cool, foggy day at the beach, huddled up with people we love.  […]

  5. […] is a piece of fruit.  If that won’t work, try a “healthy” cookie like these Blueberry Oat and Nut Bars or one of these low-sugar Whole Wheat Pumpkin Muffins.  Share this:TwitterFacebookLike […]

  6. Rachel Randolph says:

    I made a variation of this today for a group of ladies and someone asked me if they could lick the pan as I was leaving. So good. We have a lot of allergies in our group, so I made it vegan, dairy-free, soy-free, gluten-free and sugar-free. You would never have known! It was a big group, so I made an extra half batch for thicker bars. Oh, I also prepared it the night before and stored in fridge overnight. Then baked in the morning. Here’s the modified ingredients I used:

    1/2 Earth Balance and 1/2 c. coconut oil
    1 1/2 c. coconut sugar
    2 c. almond flour
    1 1/2 t. salt
    3 c. gluten-free oats
    3/4 c. walnuts
    3 c. frozen blueberries (thawed and drained)

  7. Becky Johnson says:

    Rach, that is an awesome variation. So kind of you to bring a treat that all the moms could enjoy. Cooking for others with their specials dietary needs in mind, is soooo appreciated.

  8. […] Blueberry Oat Nut Bars (vegan and gluten-free friendly — see Rachel’s variation in the comment section) […]

  9. karen s. papa says:

    Looking forward to tasting a version that is now in the oven. A cashew frozen mango variation. Smells divine.

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