Servings: pieces
Ingredients
- 1 1/4 cup oats
- 1 1/4 cup oat flour
- 1/4 cup melted coconut oil
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp baking soda
Filling
- 2.5 cup blueberries fresh or frozen
- 1 tbsp arrowroot powder sub cornstarch
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp chia seeds
Instructions
- Preheat oven to 350F and line an 8×8 baking pan with parchment paper.
- Combine all crust/crumble ingredients in a mixing bowl.
- Press 3/4 of the mixture into your baking pan (press down firmly so the crust with hold together nicely). Bake for 10mins, then remove from oven to let cool slightly
- While crust is baking, add blueberries, arrowroot powder, maple syrup and lemon juice to a saucepan over medium heat. Once blueberries begin to soften, start to mash them with a fork. Reduce heat to a simmer and cook for another 5mins.
- Turn off heat and stir in chia seeds. Let sit 5mins to thicken.
- Pour blueberry filling over top of your crust layer and sprinkle your remaining crumb topping all over top.
- Bake for 20-25mins until filling is bubbly and top is lightly golden.
- Let cool completely before slicing into squares. Store leftovers in an airtight container in the fridge!
At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
