Ingredients
Scale
Crust & Topping
- 2 cups whole wheat pastry flour
- 1 cup rolled oats
- 1 cup organic coconut sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup butter (cold, cubed)
- 1/2 cup sliced almonds
Filling
- 4 cups blueberries (fresh or frozen (~28 ounces))
- 2 Tbsp organic coconut sugar
- 1 Tbsp cornstarch
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F.
- Line 9×13 cake pan with parchment paper.
- For crust and topping: in a bowl, mix together whole wheat pastry flour, rolled oats, coconut sugar, salt, and cinnamon. Add butter and use electric mixer to combine until dough forms into small clumps.
- Remove 2 cups of this mixture and set aside.
- Put remaining mixture in 9×13 pan and press into place.
- For filling: in a bowl, mix together blueberries, coconut sugar, cornstarch, and lemon zest.
- Pour filling over the crust.
- For topping: add sliced almond to remaining oat-mixture, then sprinkle evenly over the blueberry filling.
- Bake for 40 minutes or until topping is golden brown and blueberries are bubbling.
- Cool completely then cut into bars.
- Enjoy!!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American Cuisine