Recipe By Melany Otis & Elisabeth Luther
If you are looking for an amazing recipe to use some of the frozen blueberries you picked last summer, try these almond and oats blueberry squares. These delicious squares are healthy enough for breakfast, but also make a tasty dessert or snack.
YIELD: 9-12 squares
PREP TIME: 30 minutes
COOK TIME: 30 minutes
Lactose-free, gluten-free. With vegan option
2 cups blueberries, frozen
½ cup maple syrup
2 tablespoons cornstarch mixed with 2 tablespoons water
Almond and Oats Crumble
2 cups rolled oats
2 cups almond meal (flour)
¼ cup brown sugar
½ cup coconut oil, melted (or butter)
2 tablespoons ground flax seeds mixed
with 6 tablespoons water
1 ½ teaspoon baking powder
1 teaspoon cinnamon
Preheat oven at 350 F and oil an 8 inch square baking dish.
Blueberry Filling: In a small saucepan over medium heat,
combine frozen blueberries with maple syrup. Bring to a
boil and when it is boiling, stir in cornstarch mixture.
Continue stirring constantly as the mixture cooks for
about 2-3 minutes, until mixture is thick. Once the mixture
is thick, remove from heat and set aside.
Almond and Oats: Crumble In a large mixing bowl, combine oats,
almond meal, brown sugar, coconut oil, flaxseed mixture, baking
powder and cinnamon. Spread half of batter in the oiled baking
dish and press down with your hands until it is firm.
Spoon blueberry filling over batter. Cover blueberry filling with
the rest of the batter by crumbling it on top and gently pressing down.
Bake in preheated oven for 30 minutes, until crispy and golden.
Cool down and refrigerate for 2-3 hours before slicing
(it will be much easier to slice and they will not fall apart).
Elisabeth Luther is a food photographer and the author of the popular food blog Homemade Hearts. Melany Otis is the owner of the award-winning catering
company Fine Food Factory.