Ingredients:
For the oatmeal layer:
- 1-1/4 cups oat flour – natural oats ground in a food processor to a flour. use gluten-free oats if you are allergic/intolerant to gluten.
- 1-1/2 cups oat flakes – use gluten-free oats if you are allergic/intolerant to gluten
- 2 tablespoons coconut sugar
- 2 tablespoons of stevia – or more coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil
- 1 tablespoon lemon zest
For the blueberry layer:
- 1-1/3 cups of Chilean blueberries
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons of coconut sugar or stevia
- 1 tablespoon + 1-1/2 teaspoon corn flour
- A pinch of salt
Instructions:
Preheat oven to 350 degrees F convection (180°C/160°C fan).
Mix the oat flour, oats, coconut sugar, stevia, baking powder and salt in
a large bowl. Stir in the coconut oil and lemon zest.
Pour 3/4 of the mixture into an 8″ square pan lined with parchment paper.
Press down with your hands or a spoon to make the base even.
Mix all the ingredients for the blueberry layer in a bowl and pour over the base.
Sprinkle the remaining oat mixture on top and bake for 35-40 minutes.
Let cool completely before slicing.
