Bake or Break
New to BAKE or BREAK? Start Here!

Blueberry Jam Oatmeal Bars

These blueberry jam oatmeal bars start with a buttery brown sugar oat crust, then layer on blueberry jam and sweet vanilla cream cheese for an irresistible treat!

Stack of 3 blueberry jam cream cheese bars on white plate

Easy Blueberry Jam Oatmeal Bars

Jam is one of those sweet little baking shortcuts I find myself returning to again and again. While you could buy fresh fruit and cook it down on the stovetop before embarking on a recipe, why would you do all that when you can simply use a jar of jam and get the same results? 

These blueberry jam oatmeal bars are the perfect showcase for your favorite store-bought (or homemade!) jam. Unlike cheesecake bars, these blueberry bars have a higher ratio of crust to fruit, which makes them a little less heavy—the kind of bar you can enjoy for a snack and not just dessert.

So, here’s what we’ve got. We start with a buttery oat crust that’s topped off with lots of jam. Then, a sweet cream cheese mixture is dolloped on top, along with a bit more crust. The result is a delicious, fruity bar that’s definitely big on flavor.

And, if you love these blueberry oatmeal bars, you’ll want to check out these lemon blueberry cheesecake bars, too! They’re not to be missed.

Why You’ll Love These Blueberry Bars

Blueberry jam oatmeal bars are a guaranteed hit. Here’s why I think you’ll fall head-over-heels for this recipe:

  • Sweet and buttery. These blueberry bars are made with a buttery brown sugar crust packed with oats, tangy cream cheese, and sweet blueberry jam. Every bite is a sugary delight!
  • Great texture. The chewy, crispy oat crust combined with the thick blueberry jam filling is a combination you’ll absolutely adore!
  • Quick and easy. These bars only require 20 minutes of prep work. Then, for the rest of the time, all you have to do is wait for them to come out of the oven!
Overhead view of ingredients for blueberry jam cream cheese bars

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Crust

For the Topping

  • Blueberry jam – It’s the star here, so be sure to spring for a high-quality brand.
  • Cream cheese – Use the full-fat cream cheese that comes in a bar, not a tub.
  • Sugar – For the topping, simply use granulated sugar.
  • Vanilla extract – Store-bought or homemade vanilla extract.

What’s the Difference Between Jam and Preserves?

Jam and preserves are both shelf-stable spreads made with fruit and sugar. The main difference between the two is that jam is a spreadable mixture made with smashed or chopped pieces of fruit, while preserves have larger chunks (and sometimes entire berries or pieces) of fruit. Both make excellent additions to baked goods, and if you’d like, you can use blueberry preserves in this recipe instead of jam.

Stack of blueberry jam cream cheese bars

How to Make Blueberry Jam Oatmeal Bars

Like most bar recipes, this one is quite easy. The rustic look means they’re much easier to pull off than your average cheesecake bar, though!

  • Prepare. Preheat your oven to 375°F. Grease a 9″ x 13″x 2″ baking pan, then line it with aluminum foil or parchment paper and lightly grease the lining.
  • Make the crust. Combine the flour, brown sugar, granulated sugar, baking powder, and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse again, until the mixture is crumbly. Add the oats and pulse until blended.
  • Form the bottom crust. Set aside 1 1/2 cups of the oat mixture; press the rest into the bottom of the prepared pan and bake for 10 minutes.
  • Add the jam layer. Spread the blueberry jam on top of the crust in an even layer, leaving a 1/4-inch border along the edges.
  • Make the cream cheese layer. Use an electric mixer on medium speed to beat the cream cheese, sugar, and vanilla extract until the mixture is smooth and well-blended.
  • Assemble. Drop small dollops of the cream cheese mixture on top of the jam, then sprinkle the reserved oat mixture over the top of the bars.
  • Bake. Place the pan in the oven and bake for 30 to 35 minutes, or until the bars are golden brown and set.
  • Cool and cut. Let the bars cool completely, then use the foil or parchment paper to remove them from the pan and cut them into squares.
Overhead view of cut blueberry jam cream cheese bars on wood cutting board

Watch These Blueberry Jam Oatmeal Bars Come Together

To watch how these blueberry bars are made step by step, check out the video below:

Tips for Success

Read over my baking tips for beginners, then follow these additional tips for perfect blueberry jam oatmeal bars:

  • No food processor? No problem! You can mix the crust in a large bowl with a pastry blender or a fork instead. The oats in the crust will be whole instead of partially broken by the food processor.
  • Use room temperature cream cheese for the best texture. If your cream cheese is cold, it won’t blend as easily with the sugar and vanilla extract.
  • Be sure to cut the bars after they have cooled completely. If you try to cut into them while they’re still warm, they will crumble easily instead of slicing neatly.
Blueberry jam cream cheese bar on spatula

Substitutions & Recipe Variations

Here are some ideas for customizing this recipe if you’d like to switch things up a little:

  • Substitute the jam. Swap out the blueberry jam for another flavor. Raspberry, strawberry, or apricot would all be delicious!
  • Instead of vanilla extract, use almond extract. It’s a flavor that goes particularly well with blueberries.
  • Add nuts. Add chopped pecans to the crumble topping for some additional crunch.
  • Melt white chocolate. Then, drizzle it over the bars before cutting them into squares!
  • Add citrus. Stir lemon or orange zest into the jam for a hint of citrus flavor in the blueberry filling.
Stack of blueberry jam cream cheese bars on white plate

How to Store 

Keep your blueberry jam oatmeal bars in an airtight container in the refrigerator for up to 4 days. You can place parchment paper between the layers to keep them from sticking.

Can I Freeze These Blueberry Bars?

Yes, these blueberry bars can be frozen for up to 3 months in an airtight container or freezer bag. Let them thaw in the refrigerator before serving again.

Overhead view of 3 blueberry jam cream cheese bars on serving plate with blueberries

More Blueberry Bar Recipes

Can’t get enough when it comes to blueberry dessert bars? Try out some more!

Blueberry Jam Oatmeal Bars

Yield 24
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Blueberry jam oatmeal bars combine a buttery oat crust, sweet cream cheese, and blueberry jam for a delectable treat.

Stack of 3 blueberry jam cream cheese bars on white plate

Ingredients

For the crust:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) firmly packed light brown sugar
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (226g) cold unsalted butter, cut into 1/2-inch pieces
  • 2 cups (198g or 160g) oats (regular or quick)

For the topping:

  • 1 & 1/2 cups blueberry jam
  • 8 ounces (226g) cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract

Instructions

To make the crust:

  1. Preheat oven to 375°F. Grease a 9" x 13"x 2" baking pan. Line with aluminum foil or parchment paper. Lightly grease the lining.
  2. Place the flour, brown sugar, sugar, baking powder, and salt in the bowl of a food processor. Pulse until combined (about 4 pulses). Add the butter and pulse until mixture is crumbly. Add the oats and pulse until blended.
  3. Set aside 1 & 1/2 cups of oat mixture.
  4. Press the remaining oat mixture evenly into the bottom of prepared pan. Bake 10 minutes.

To make the topping:

  1. Spread the jam evenly on top of the crust, leaving about 1/4-inch border around the edges.
  2. Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla extract until well-blended and smooth.
  3. Drop small dollops (a teaspoonful or less) of the cream cheese mixture on top of the jam. Sprinkle the remaining oat mixture over the top of the bars.
  4. Bake 30-35 minutes, or until bars are golden brown and set.
  5. Cool completely before cutting into bars.

Notes

  • A food processor works very well for this recipe, but it isn't an absolute necessity. You can mix the crust in a large bowl with a pastry blender or a fork. The oats in the crust will just be full-size instead of partially broken by the food processor.
  • Recipe adapted from Coastal Living.
  • Yield. Makes 24 2-inch bars.
  • To store. Keep your blueberry jam oatmeal bars in an airtight container in the refrigerator for up to 4 days. You can place parchment paper between the layers to keep them from sticking.
  • To freeze. These blueberry bars can be frozen for up to 3 months in an airtight container or freezer bag. Let them thaw in the refrigerator before serving again.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    19 Comments on “Blueberry Jam Oatmeal Bars”

  1. That class looks so fun! And that butter oat crust looks divine. I love all things blueberry too! Perfect!

  2. How exciting to become an ambassador for them!! Love blueberry jam!

  3. Oooooh that’s so cool, so much fun!

  4. My daughter made blueberry jam this summer after we picked blueberries so I am all set to make this recipe. One of my favorite recipes of yours is the Blueberry Jamboree. Cream cheese and blueberries taste great together.

  5. I heard Marisa speak at Eat.Write.Retreat and it was so inspirational! Made me want to can everything in sight! These bars look fabulous…definitely worth getting some homemade jam in my life!

  6. Love your blog and all the recipes are great. I’ll be waiting as you adventure into more canning!
    I hope I’m not out of line with this suggestion, but I am wondering if you realize how important a portrait shaped large photo is. All (and I mean ALL) your photos are drool worthy but many are too small to pin on Pinterest well. If you could include at least one on any new posts, I think you would be surprised. Thanks

  7. I just made these this afternoon. We had been given some homemade blueberry jam and this seemed the ideal recipe to try out! They are fabulous bars – like flapjacks but with a lovely cream cheese tang. I think I used more mixture for the topping because I didn’t want the jam to burn. Will certainly make these again!

  8. i do not have unsalted butter can i just use margarine or regular butter?

  9. Can’t wait to make these! Do they need to be stored in the refrigerator after baking?

  10. I am trying this with a Peach jam a dear friend sent me from a local vendor to her in Georgia! Can’t wait to try them. (I was given two jars of several varieties, so am using one of them that is a cobbler style jam) Can’t wait to try!

  11. Looks delicious, Can they be frozen

  12. I realize I’m coming here about 10 years later, but can someone explain why I would grease the pan, line the pan, then grease the lining? I’m sure there’s a good reason I just don’t know it. I was always the annoying kid in class “But WHY!?”

    Thanks for your time

    • Hi, Michael. It’s done to make sure there’s no sticking. Depending on how you line your pan, there may be gaps in the paper. Also, lightly greasing the pan helps the paper stay in place. All that being said, it’s a recommendation not a requirement. If you have success without taking the extra steps, then that’s perfectly fine. I hope that helps!

  13. My 16 year old daughter made these today as we had a snow day and a jar of blueberry jam that had to be used.  OMG they are DELISH! Thank you so much…we all really enjoyed them and she had no problem following the recipe. They came out beautifully ….I will try to take a photo if there are any left. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *