28 | April | 2011 | Live. Learn. Love. Eat.

Blueberry Oat Squares

These squares are delicious whenever you are craving a sweet treat. The blueberries, maple syrup, oats and flax make them a healthful choice anytime. One of my favorite recipes to make for the family.

Ingredients

Makes 12 large squares

Oatmeal Crust –

4 cups quick oats
2 cup whole wheat flour
1 1/4 teaspoons baking soda
1/4 teaspoon sea salt
3/4 cup + 2 tablespoons unsweetened shredded coconut
1 flax egg (2 tablespoons ground flax seed + 3 tablespoons warm water)
1 cup pure maple syrup
3/4 cup sunflower oil
1/3 cup unsweetened almond milk
2 teaspoons vanilla

Blueberry Filling –

5 cups frozen blueberries
1/4 cup pure maple syrup
2 1/2 tablespoons arrowroot powder

Directions

In a large mixing bowl, combine the oats, flour, baking soda, sea salt and the 3/4 cup of shredded coconut. Whisk together the ground flax seed and warm water in a small bowl to make your flax egg and set aside to thicken. In a separate medium sized mixing bowl, whisk together the maple syrup, sunflower oil, milk and vanilla. Add the flax egg along to the rest of the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined. This is your oatmeal crust.

Preheat the oven to 350F. Spread 3/4 of the oatmeal crust mixture into a 9 x 13 inch baking pan, reserving 1/4 of the oatmeal crust mixture for crumbling on top of the squares. Place the blueberries and maple syrup in a medium saucepan on medium-high heat and cook until the blueberries start to boil. Stir in the arrowroot powder and continue to cook, stirring consistently until the blueberries have softened and the mixture has thickened. Pour the blueberry filling mixture over top of the oatmeal crust in the pan and spread evenly. Crumble the reserved 1/4 oatmeal crust mixture over top of the blueberry filling and sprinkle with the remaining 2 tablespoons of shredded coconut. Bake for 20-25 minutes or until the crumble on top begins to brown. Allow to cool completely before slicing and removing from the pan.