Ingredients
- ¾ cup old-fashioned oats
- ¼ cup whole wheat flour or millet* flour
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup room temperature
- 1 ½ tbsp unsalted butter melted
- 6 cups blueberries both fresh and frozen blueberries will work
- 3 tbsp cornstarch
Instructions
- Preheat the oven to 350°F, and coat an 8 inch square pan with nonstick cooking spray.
- To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl.
- Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
- To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
- Transfer the filling to the prepared pan, and sprinkle evenly with the topping, breaking it up into really small pieces.
- Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
Notes
Recipe from Amy's Healthy Baking.
Tried this recipe?Let us know how it was!