Blueberry Oat Crumble Breakfast Squares

 

Blueberry Oat Crumble 

Breakfast Squares

blueberry filling ingredients:

• 4 to 5 cups blueberries-fresh or frozen
• 1/2 cup water
• 2 tbsp maple syrup or 2 tbsp coconut sugar-or any sweetener of choice
• 2 tbsp chia seeds
• 2 tbsp arrowroot powder
• zest from 1 lemon
• juice from 1 lemon

blueberry filling preparation steps:

1.in a saucepan bring blueberries, water, and sweetener to a boil

2. reduce heat and simmer on low, stirring occasionally until mixture begins to thicken - about 30 mins

3. add chia seeds and arrowroot powder and stir vigorously until arrowroot powder is well incorporated, and filling thickens, then stir in lemon zest and lemon juice

4. remove saucepan from heat and set aside to cool - filling will thicken more as it cools

ingredients for oat base/crumble topping:

• 3 & 1/2 cups thick rolled oats
• 3 cups walnuts
• 1 cup unsweetened flaked coconut
• 2 packed cups medjool dates, pitted
• 1/2 scant tsp sea salt 
• 1 cup cold water
• 1 tsp vanilla

preparation steps:

1. preheat oven to 350f

2. in high-speed blender, blend oats into flour

3. in food processor, pulse walnuts, dates and coconut until crumbled and well blended

4. in large mixing bowl add oat flour and walnut, date, coconut mixture together

5. add salt, then water and vanilla and mix together until well incorporated

6. press 2/3 of oat mixture firmly into the bottom of a parchment paper lined baking pan and reserve the other 1/3 of the mixture for crumble topping

7. spread cooled blueberry mixture evenly over the bottom oat mixture layer

8. sprinkle the last 1/3 of the oat mixture evenly and lightly over the blueberry mixture layer

9. bake in 350f oven until top is golden brown - about 30-40 minutes

10. let cool completely, then lift carefully out of pan by edges of parchment paper, place on cutting surface, and cut into even-sized squares - keep refrigerated...these are so good, they won't last long!