Ingredients

• 1.5 cups all-purpose flour
• 1.5 cups quick cooking oats
• 1.5 cups white sugar , divided
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons baking soda
• 0.75 cups butter , cold and cubed
• 2 cups blueberries
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs; reserve about 2 cups for topping. Press remaining oat mixture into the prepared baking dish to form a crust.
3. 3 Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread over crust and sprinkle with reserved oat mixture.
4. 4 Bake in the preheated oven until topping is just browned, about 25 minutes. Cool completely before cutting into 24 bars.

Nutrition per serving