Blueberry Breakfast Bars Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

2

cups old-fashioned oats

12

oz (about 2 1/2 cups) fresh or frozen blueberries

1

tablespoon cornstarch

1

tablespoon honey

Preparation

Heat oven to 350° F. Line 13 x 9-inch pan with cooking parchment paper.

In large bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies. Stir in 2 cups old-fashioned oats until thoroughly combined. Firmly press about two-thirds of dough evenly into thin layer in bottom of pan.

In medium bowl, toss 12 oz (about 2 1/2 cups) fresh or frozen blueberries, 1 tablespoon cornstarch and 1 tablespoon honey. Spread evenly over cookie dough crust. Crumble remaining one-third of dough evenly over blueberries.

Bake 25 to 30 minutes or until topping is lightly browned. Remove from oven to cooling rack. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows.