Have you tried Starbucks’s cherry oat bars? They are out-of-this-world delicious! Starbucks describes them as “Plump, juicy Michigan cherries and hearty oats are topped with a buttery streusel. This seasonal bar is perfect for a quick & easy breakfast or afternoon treat.”
It doesn’t have to be seasonal if you love these cherry filled treats. This recipe will help you make the famous cherry oat bars that taste just like the original bars that you buy at Starbucks, when they are in season that is.
This post was updated on May 8, 2018.
Starbucks Michigan Cherry Oat Bars Recipe (Copycat)Print Pin Rate
- 1 1/4 cup flour
- 1 1/2 cup quick oats
- 1/2 cup rolled oats
- 1 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup butter (at room temperature)
For the Cherry Filling (see notes):
- 4 cups fresh cherries (stems and pits removed; or frozen)
- 2/3 cup sugar
- 8 Tbsp cornstarch
- Juice from two lemons
- Prepare the cherry filling in advance as it needs to cool. In a medium size saucepan, bring the cherries, sugar, and lemon juice to a boil over medium heat. Reduce heat and simmer for 10 minutes, until the cherries become tender. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute.
- Pour the filling into a bowl. If you want the filling to be smoother and less chunky, use a hand blender to slightly break the cherries into smaller pieces. Cover with a plastic wrap and let cool to room temperature. The filling may be made up to a day or two in advance and refrigerated.
- Preheat the oven to 350F.
- Line a 9 x 12 inch baking pan with parchment paper and set aside.
- Next prepare the base and the top dry layers. In a large bowl, stir together the oats, flour, brown sugar, baking powder and salt. Cut in the butter to form a crumbly mixture.
- Spread 2/3 of the oat mixture and pat firmly and evenly into the bottom of the baking pan.
- Spread the cherry filling evenly over the base.
- Crumble the rest of the oat mixture evenly over the cherry filling.
- Bake at 350F until light golden brown, about 40 minutes. Transfer to a cooling rack and cool completely before cutting.
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