For the crust and crumble:
100g soft brown sugar (or coconut sugar)
½ teaspoon ground cinnamon
¼ teaspoon bicarbonate of soda
¼ teaspoon salt
115g unsalted butter (or vegan butter), melted
1 teaspoon vanilla extract
¼ teaspoon almond extract
For the filling:
475g fresh or frozen blueberries
3 tablespoons pure maple syrup
1 tablespoon cornstarch or arrowroot powder
⅛ teaspoon almond extract
Zest from 1 lemon
Pinch of salt
- Preheat the oven to 180°C (or 160°C fan-assisted). Line a 20x20cm pan with parchment paper and generously spray with non-stick cooking spray. Set aside.
- To make a flour, blitz 135g of the 4 Grain Porridge Oats in a food processor until fine.
- In a large bowl, use a fork to mix together the oat flour, oats, sugar, cinnamon, bicarbonate of soda and salt. Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and dough begins to clump together.
- Place half of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
- Next make your blueberry pie filling: place a medium pot over medium heat. Add in blueberries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the blueberries a bit.
- Bring to a boil, then reduce heat and cook for 3-5 more minutes until mixture is thickened and nicely coats the back of a spoon.
- Pour mixture over the crust and use a spoon to evenly spread.
- Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling.
- Bake for 30 minutes or until filling is bubbly and the topping is golden.
- Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are perfect served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving