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BLUEBERRY OATMEAL ALMOND SQUARES

A simple Summer Treat. Quick, Tasty, and on the healthier side.
What I love about this recipe is you can adapt it to your specific taste and likings. For example, if you love pecans or walnuts you can sub the almonds and use them. Or if you want to add in say raspberries instead of blueberries that would work just fine. This is my base recipe and I have made it before with pecans, when I did not have almonds and it was great.
Note: I’ve found some almond flour brands require more liquid than others. I think adding more oil would be the trick in the case of crumble. No matter how you make these, I find with the little hit of lemon zest and by using the freshest and preferably organic blueberries- you are good to go.
Tips on Blueberries: Refrigerate to increase the shelf life for about 10 days. Do not wash them until you are ready to eat them. Enjoy!
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Ingredients
  

  • Ingredients
  • Blueberry Filling:
  • 2 cups blueberries fresh or frozen
  • 1-2 tbsp of fresh lemon juice
  • 1 tbsp pure maple syrup
  • 2 tsp tapioca flour
  • 1 punch of sea salt
  • Crust and Topping:
  • 2 cups superfine almond flour
  • 3 tbsp coconut oil
  • 3 tbsp pure maple syrup
  • 1 pinch of sea salt optional
  • Optional toppings: ⅓ cup almonds walnuts or pecans
  • OPTIONAL: Serve with a scoop of vanilla bean ice cream or a frozen yogurt. If having for a breakfast treat: serve with some yogurt!

Instructions
 

  • Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.
  • Stir together all of the ingredients for the crust and topping in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms. Measure out ½ cup of the crust mixture and place it in a bowl to use as the topping. Add ⅓ cup of chopped almonds (or walnuts or pecans) to the bowl (if desired).
  • Press the rest of the crust mixture into the parchment-lined cake pan until you have an even layer of crust. Bake on the center rack of the preheated oven for 10 to 12 minutes, or until the crust is golden brown and appears as though it has set up. Remove from the oven and allow the crust to cool.
  • While the crust is baking and cooling, prepare the blueberry filling. Add all ingredients for the filling to a small saucepan, cover, and heat over medium. Bring mixture to a full boil. Stir, mash the blueberries, and cook until mixture is thick and gooey, about 5 to 8 minutes. Remove from heat and set aside or refrigerate until ready to use.
  • Once the crust has cooled, spread the blueberry mixture over the crust, followed by the topping. Note: I like to use my hands to squeeze the topping mixture together into larger clumps, but you can also just sprinkle it right on.
  • Bake for 20 to 25 minutes, until crumb bars are golden-brown and bubbly. Remove from the oven and allow crumb bars to cool at least 30 minutes before slicing and serving.
  • Enjoy fresh out of the oven or cooled in the fridge for a treat later. (Fantastic the next day!)

Notes

You could use any fruit or any mixture of fruit that you want here. (Wash when you are ready to use them).
You can also serve with fresh vanilla bean ice cream or a frozen yogurt.
I’ve found some almond flour brands require more liquid than others. I think adding more oil would be the trick in the case of crumble.
One thing for sure is if you add a scoop of vanilla bean ice cream or a favorite frozen yogurt you are good to go.
Having this for a breakfast? Great! Serve with a yogurt. Enjoy!