Ingredients

The following ingredients have 4 Servings
  • 1 pint blueberries
  • 1/4 cup agave nectar (, maple syrup, or other liquid sweetener)
  • 1/4 cup apple juice
  • 1/2 teaspoon vanilla
  • 2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste
  • 3 cups rolled oats ((regular, not instant)*)
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 ounces unsweetened applesauce
  • 6 tablespoons agave nectar or other sweetener ((3/8 cup))
  • 6 tablespoons water ((3/8 cup))
  • 1 teaspoon vanilla

Instruction

  • Preheat oven to 375F. Oil an 8×8-inch baking dish or line it with parchment paper.
  • In a small saucepan, combine the blueberries, 1/4 cup agave nectar, and juice. Bring to a boil over medium-high heat. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as the mixture boils and thickens. Remove from heat and set aside.
  • Put 1 1/2 cups of the oatmeal into a blender and grind it to a fine powder. Pour it into a medium-sized mixing bowl and add the remaining oatmeal, cinnamon, baking powder, and salt. Mix well. Stir in the apple sauce, remaining agave nectar, water, and vanilla, and mix well.
  • Spread half of the batter into the prepared pan, smoothing well to cover the bottom of the pan. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining batter.
  • Bake for 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.