# Needed Ingredients:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1 cup whole wheat flour
03 - 1/2 cup light brown sugar, packed
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and cooled
08 - 1/4 cup plain Greek yogurt
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
→ Blueberry Mixture
11 - 2 cups fresh blueberries, or frozen thawed and drained
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon cornstarch
14 - 1 tablespoon lemon juice
# Preparation Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on sides for easy removal.
02 - In a large bowl, whisk together oats, whole wheat flour, brown sugar, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, whisk together melted butter, Greek yogurt, egg, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients and fold together until just combined. Reserve 1 cup of this mixture for the topping layer.
05 - Transfer remaining oat mixture to the prepared pan and press firmly and evenly to create a compact base layer covering the entire bottom.
06 - In another bowl, combine blueberries, granulated sugar, cornstarch, and lemon juice. Toss gently until all berries are evenly coated with the mixture.
07 - Spread the blueberry mixture evenly over the oat base layer, distributing berries and juices uniformly.
08 - Crumble the reserved oat mixture into small pieces and distribute evenly over the blueberry layer, creating an even coverage.
09 - Place pan in preheated oven and bake for 30 to 35 minutes, until the top is golden brown and the filling is visibly bubbling at the edges.
10 - Remove from oven and allow bars to cool completely in the pan. Lift out using parchment paper overhang, cut into 16 equal bars, and wrap individually if desired.
