- 1 1/2 cups blackberries
- 1 teaspoon lemon juice
- 1/4 cup + 2 tablespoons granulated sugar, divided
- 3/4 cup salted butter, melted
- 3/4 cup light brown sugar
- 2 eggs, divided
- 3 teaspoons vanilla extract, divided
- 4 cups rolled oats
- 2 teaspoons cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 6 oz cream cheese, room temperature
- 1/4 cup plain greek yogurt
- Pinch of salt
- Preheat the oven to 350°F. Line and square 8x8 dish with parchment paper and set aside.
- In a small bowl toss the blackberries, lemon juice, and 2 tablespoons of granulated sugar. Set aside while you prepare the remaining ingredients.
- In a large bowl whisk the melted butter, brown sugar, and 2 tablespoons of granulated sugar for 1 minute until smooth. Add one egg and 2 teaspoons of vanilla, beat until combined. Add the oats, cinnamon, cornstarch, and baking soda. Mix until well combined.
- Add all but 1 cup of the oat mixture to the square baking dish. Spread evenly throughout the dish and press firmly to create a crust.
- In a separate medium bowl beat the cream cheese, yogurt and remaining 2 tablespoons of granulated sugar together for 1-2 minutes. Add the remaining egg and 1 teaspoon of vanilla. Beat until combine. Pour the cheesecake layer over the oats, spread to evenly coat the crust.
- Add the berries to the top of the cheesecake layer. Lastly, top with the remaining oats to create a crumble layer.
- Bake for 35-40 minutes. Remove from the oven and cool the oat bars in the dish for 1 hour.
- After one hour, use the parchment paper edges to lift the bake from the pan. Move the entire thing to a wire rack to finish cooling completely.
- Once the bake has completely cooled, slice into even squares and store in an airtight container in the fridge for 3-5 days.
This can easily be made dairy-free. Simply swap out the butter, cream cheese, and yogurt for your favorite alternatives. You could use coconut oil and Kite Hill cream cheese and plain greek yogurt.
Serving size: 1 bar