Berry Oat Crumble Squares

For the Crumble Base & Topping:

• 1 cup rolled oats
• ¾ cup oat flour (or ½ cup oat flour + ¼ cup protein powder)
• ¼ cup desiccated coconut
• ½ tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
• ⅓ cup maple syrup or honey
• 100g butter, melted

For the Berry Filling:

• 1½ cups frozen blueberries (or mixed berries)
• 1 tbsp honey
• 1 tbsp lemon juice
• 1½ tbsp cornflour (cornstarch)
• 2 tbsp water

1. Preheat the oven to 180°C and line a pan with baking paper.
2. To make the crumble, add oats, oat flour, desiccated coconut, baking powder, cinnamon and salt to a bowl and mix until combined. Melt butter and maple syrup together and stir until combined. Add the butter mixture into the dry ingredients and mix until crumbly but holds together when pressed.
3. In a pan over medium heat, add blueberries, lemon juice and honey. Heat until berries soften, then mash slightly with a fork. In a small bowl, mix cornflour and water until smooth, then add to the berries. Cook until thick and jammy.
4. Press ⅔ of the crumble mixture firmly into the prepared pan to form the base. Spread the berry mixture evenly over the top. Sprinkle remaining crumble mixture over, keeping it slightly loose for texture.
5. Bake for 20–25 minutes or until the top is lightly golden and edges are set.
6. Allow to cool completely in the pan, then refrigerate for 1–2 hours before slicing.

Slightly too easy to keep eating.