Blueberry Cinnamon Oatmeal Crumble Squares - Food Photography

Good evening everyone! Hope you’re all having a great week! 

Some of you may know that oatmeal is hard for me to like, I don’t know what it is. I don’t mind overnight oats, but hot oatmeal just never jived with me. However I do like oats, and love to use oat flour in place of wheat flour in a lot of recipes, so it’s nothing against the oat grain itself, I promise! 

I’m also aware of how healthy this wonderful grain is, and I try to find ways to incorporate it into my diet often, and this is my favourite way to do it! 

I love making these oatmeal squares because they’re versatile! You can have them as a breakfast bar, a mid-day snack, or an after dinner dessert. They can be eaten cold just as they are, or warmed up and topped with some vegan/non-dairy ice cream for a delicious dessert. Add your favourite berries to them, some coconut whipped cream, some nuts & seeds, little maple syrup - the possibilities are endless. That’s why I love these little things so much!

I’m curious to know what are your favourite ways to prepare/enjoy oats? Let me know in the comments! 👇🏼 and I hope you all have a wonderful day, whatever time of the day it is for you! ❤️

Blueberry Cinnamon Oatmeal Crumble Squares 

• Prep time: 5 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Yield: 12-15 squares

Ingredients:

• 2 cups of oat flour
• 2 cups of rolled oats
• 1/4 cup agave nectar
• 1 mashed banana
• 1 tbsp cinnamon
• 3 cups frozen blueberries
• 4 tbsp flax meal (ground flax seed)
• dash of vanilla extract
• handful of pumpkin seeds

Instructions:

1. preheat oven to 370°F
2. place oats & oat flour in a bowl with cinnamon & 2 tbsp flax meal
3. in separate bowl, microwave safe, place blueberries in and microwave for 1 minute
4. once done, mush some of the blueberries with a fork, and mix in flax meal. Let rest for a few minutes to thicken slightly while you mush a banana w/vanilla extract & agave nectar in a separate bowl
5. Add banana mixture to the bowl of oat mixture and combine until sticky and chunky, if it is too dry add splashes of water to make it sticky enough so it will hold together
6. reserve 1 cup of the ”batter” and place the rest of it in a non stick baking dish, or lined baking dish of choice (I used an 4.5qt oblong pyrex glass baking dish lined with a silicone mat)
7. flatten the “batter” with a fork so it stick together to make a solid base
8. add blueberry mixture on top and mush it down but not too much
9. sprinkle the reserved oat mixture on top as crumbles and place in the oven for 20-25 minutes or until the top starts to turn golden brown
10. let cool completely before attempting to cut it and serve, as it will fall apart. It must be eaten cold/room temperature if you want it to hold its shape, but can be eaten warm with a fork & some vegan ice cream on top ;)
11. ENJOY🥣

ALL CONTENT IS MINE & ORIGINAL. Taken with Nikon D5600 w/18-55mm lens and edited by me. For more info about me check out my intro post.

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🥣Check out my other healthy vegan eats!🥣

• Stuffed Sweet Potatoes w/Garlic Tahini Drizzle
• Vegan Lentil Tacos w/Lemon Tahini Sauce
• Red Lentil Pasta w/Veggies & Homemade "Parmesan"
• FRY-DAY Taco Baked Potato Fries (Oil Free + VEGAN)
• Vegan High Protein Lettuce Boats
• Traditional American Macaroni Salad (VEGAN, Oil Free & GF)
• Superfood Açai Cherry Nice Cream
• Raw Vegan Peach Cheesecake (Oil Free + GF) 
• Gluten + Oil Free Chocolate Cherry Pancakes
• Icy Berry Yogurt Squares