Shortly after our coffee, I stopped in Starbucks and picked up one (you know, research and all). I took a few photos (see below).
I like making it myself so I can avoid the palm oil shortening. The recipe is adapted from the recipe on Food.com by lilsweetie.
You make a jam-like filling with blueberries, sugar and orange juice. Plan this one out - you'll need to cool the blueberry filling before using it.
The recipe calls for fresh blueberries but I used frozen blueberries with success. They aren't too sweet, a little soft (not like a crunchy granola bar or anything like that) and is filled with blueberry and oat goodness (well, and a little butter and sugar). Anyway, it's great with coffee or tea.
Recipe: Blueberry Oat Bar - Starbucks Inspired
Adapted from the recipe on Food.com by lilsweetie
1 cup old fashioned rolled oats (the original recipe calls for all quick-cooking oats, but I like the texture of old fashioned oats in the mix)
1 cup quick-cooking oats
1 cup all-purpose flour (140 grams)
1 cup brown sugar (200 grams)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened (1 1/2 sticks)
3 cups blueberries (original recipe calls for fresh blueberries, but I used frozen blueberries with success)
1/2 cup sugar (100 grams)
1/3 cup orange juice (I used fresh squeezed)
4 teaspoons cornstarch (This is 1 tablespoon plus 1 teaspoon)
Create the filling in advance as it needs to cool. In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Pour into a bowl. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using. (I found that it is best when the final product should end up like a jam consistency).
Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack before cutting. Store in the refrigerator. And try not to eat a whole tray.