Blueberry Oatmeal Breakfast Bars with Yogurt Topping

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large bowl, combine 1.5 cups rolled oats, 1/2 cup whole wheat flour, 1/3 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix well.

Melt 1/3 cup unsalted butter in a small saucepan over low heat or in the microwave. Add 3 tablespoons honey and stir until combined.

Pour the butter-honey mixture into the dry ingredients. Add 1 large egg and 1 teaspoon vanilla extract, then stir until everything is well combined.

Gently wash 1 cup of fresh blueberries and pat them dry. Toss the blueberries with 1 teaspoon of lemon zest, then fold them carefully into the oat mixture.

Press about 3/4 of the mixture firmly into the bottom of the prepared baking pan, creating an even layer. Reserve the remaining mixture for the topping.

Sprinkle the remaining oat mixture evenly over the top, creating a crumble-like texture.

Bake in the preheated oven for 25-30 minutes, until the edges are golden brown and the center is set.

While the bars are baking, prepare the yogurt topping by mixing 1 cup Greek yogurt with 2 tablespoons honey and 1 teaspoon lemon juice in a small bowl. Refrigerate until ready to serve.

Allow the bars to cool in the pan for 10 minutes, then use the parchment paper overhang to lift them out. Let cool completely on a wire rack for about 15 minutes.

Cut into 4 large or 8 smaller bars. Serve each portion with a dollop of the prepared yogurt topping.