BLUEBERRY LEMON BREAKFAST BARS

For the oat layer

• 110g oat flour – plain oats ground up into a flour in a food processor. use gluten-free oats if you’re allergic/intolerant to gluten
• 145g rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten
• 2 tbsp coconut sugar
• 2 tbsp stevia – or more coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 120ml coconut oil, melted
• 1 tbsp lemon zest

For the blueberry layer

• 300g Chilean blueberries
• 4 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp coconut sugar or stevia
• 1.5 tbsp cornflour
• Pinch of salt

MethodPreheat your oven to 180°C/160°C fan.
Mix together the oat flour, oats, coconut sugar, stevia, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest.
Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even.
Mix all the blueberry layer ingredients in a bowl then pour onto the base.
Sprinkle on top the remaining oat mixture and bake for 35-40 minutes.
Leave to cool completely before slicing.