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.
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
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.
I had a blueberry monster help me with these.
Things got messy!
The oil/maple syrup mixture is Kesa-approved! 🙂
Try these out today! They won’t disappoint!
those look good!! Thanks for the recipe 🙂
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Making this as I type! Can’t wait to eat it!
YAY! Let me know how you like it.
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This looks awesome. I shall be making these this week. I just so happen to have all the ingredients but the coconut, but I don’t think we shall miss that much since we’re not big coconut fans.
Looking back on it, would you reduce the maple? I’m looking for something a little less on the sweet side, something that says healthy breakfast more than dessert.
You could reduce the syrup in it, just add more of a different wet ingredient, maybe milk. That should work.
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What if the blueberries aren’t frozen? Can I use fresh, or dried? Is there something about the amount of moisture that changes?
Hi Vandana! I am not entirely sure about using fresh, dried would not work though. I have only ever used frozen, so I can’t help you there.
In Bangalore (in India), you only get blueberries in very specific stores, and I’ve never seen frozen blueberries. I was actually thinking about making these with mangoes, because those are freely available. What I’d really like to know is what the ingredients are in your packet of frozen blueberries. If it’s just blueberries, maybe I could stick some in the refrigerator overnight, and that’s good enough.
Stick some in the freezer, I mean.
Yes, the ingredients are just blueberries. I am sure other frozen fruit would work too, if you don’t want to use blueberries. I hope that it works out for you! 🙂