Here is the afore promised recipe. Sorry I didn’t get around to it yesterday as communicated. We made this with the yummy farm stand blueberries that Erik’s parents brought back for us from their trip to Indiana last weekend. Yummy!

Heat oven to 375 degrees F. Oil bottom and sides of an 8×8 pan.

Filling:

 

• 3 cups blueberries
• 1/4 c. agave
• 1/4 c. orange juice (or whatever juice you have on hand)
• 2 tsp. vanilla
• 2 Tbl. arrowroot powder (cornstarch in a pinch)

 

Heat the first four over medium high heat to a boil. Stir in arrowroot powder and vanilla. Continue stirring as it thickens up into a syrupy mess of purple deliciousness. Remove from heat and set aside.

Crust:

 

• 2 3/4 c. oats
• 1/4 c. whole wheat flour
• 1/2 tsp. cinnamon
• 1 1/2 tsp. baking powder
• 1/4 tsp. sea salt
• 4 oz. apple sauce ( I used a jar of leftover baby food)
• 7 Tbl. agave
• 6 Tbl. water
• 1 1/4 tsp vanilla
• 3 Tbl. coconut oil (or another 3 Tbl. applesauce)
• 1 Tbl. orange juice

 

 Throw 1 1/2 cups of your oats into the blender and blend to a powder. I used steel oats so they went from this:

to this:

Add rest of oats, whole wheat flour, cinnamon, baking powder, and salt. Mix well. Add the rest of the ingredients and mix well. 

Spread half of batter on bottom of oiled pan and smooth level-ish. Pour in  the syrupy mess of purple deliciousness. Cover with the rest of the batter. Bake 30 minutes and cool before cutting. Enjoy!

*If I was to make this again I would have skipped the whole wheat flour and just used more oats. I had just run out of oats was my problem. I also would have used steel oats just for the blender part and rolled oats for the other half. Again, I ran out after 1/4 cup. It was still mighty tasty though! I just think those changes might make it slightly less hearty and more like dessert less like a meal. Though it’s been nice to eat as a meal replacement in a jam!

*Oh, and if you use all oats it wouldn’t be hard to fine tune this to be gluten free either. Enjoy!