Ingredients:
Blueberry filling
10 oz frozen blueberries
2 oz lemon juice
4 oz sugar baking substitute
2 T cornstarch, with ¼ cup water and mixed to a slurry
2 scoops Designer Wellness Designer Reds Daily Superfood Powder
Oat crust and crumble
4 oz light butter, melted**
10 oz old-fashioned oats
4 oz oat flour
8 oz gluten free flour (I use Bob’s Gluten Free 1 to 1 Baking Flour)
½ t baking soda
Make the blueberry filling:
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Combine frozen blueberries, lemon juice, and sugar substitute in a pan over medium heat. Let mixture simmer for 20 minutes.
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Remove from heat and slowly stir in cornstarch and water slurry.
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Return to heat for 2 minutes and stir.
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Remove from heat and stir in Designer Wellness Designer Reds Daily Superfood Powder.
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Let cool for at least 30 minutes.
Make oat crust and crumble:
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Preheat the oven to 350 degrees.
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Prepare a glass baking dish with nonstick spray and parchment paper. I used a 7.25'' wide x 5.5' glass dish.
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In a large mixing bowl, combine oats, flour, oat flour, baking soda, and melted butter. Mix with your hands until fully combined.
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Pour 2/3 of the oat mixture into the prepared pan. Using your hands, press firmly into the bottom of the pan, spreading evenly.
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Pour the cooled blueberry mixture over the oat crust, spreadly evenly.
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Top blueberry filling with the remaining oat mixture, sprinkling and spreading evenly.
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Bake for 20 minutes.
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Allow bars to cool before cutting and serving.
Tip: refrigerate bars for at least 2 hours before cutting.
