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A blueberry square dessert on a white palate with the serving plate that has the rest of the dessert on it on a white background.
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Baked Blueberry Chocolate Oatmeal Squares

Course Dessert
Keyword Gluten Free, Nut Free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 squares
Calories 281.9kcal
Author Stephanie Tucci

Ingredients

  • 2 tbsp ground flax
  • 6 tbsp water
  • 2 ½ cups gluten-free quick oats
  • 1 tsp Nature's Emporium Baking Powder
  • 2 tsp Nature's Emporium Cinnamon
  • ½ tsp Himalayan salt
  • ⅔ cup Nature's Emporium Maple Syrup
  • 1 cup Nature's Emporium Unsweetened Apple Sauce
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp almond butter or sunflower seed butter
  • ½ cup frozen blueberries
  • ⅓ cup chocolate chips semi-sweet
  • ¼ cup Nature's Emporium Sliced Almonds

Instructions

  • Preheat the oven to 350° F, andgrease a 9x9" glass baking dish.
  • In a small bowl, mix together the flax meal and water, set aside while preparing the remaining ingredients.
  • Mix the oats, baking powder, cinnamon and salt together.
  • In another bowl, mix the maple syrup, apple sauce, lemon juice and almond butter. Then add in your flax mix, and mix until combined.
  • Pour the wet into the dry and mix thoroughly.
  • Add in your frozen blueberries and chocolate chips, stir to combine.
  • Scoop the mix into your prepared pan, and make sure to spread it out evening. Scatter the sliced almonds (optional) over the top and bake for 35 minutes.
  • Let fully cool before slicing.

Notes

You may warm your slices before eating or eat cold! We suggest spreading them with your favourite jam, butter or ghee for a nice breakfast treat.
These will keep for 5 days, stored in the refrigerator in a container.

Nutrition

Serving: 1serving | Calories: 281.9kcal | Carbohydrates: 47.6g | Protein: 6.3g | Fat: 8.5g | Saturated Fat: 2.2g | Sodium: 73.5mg | Fiber: 5.3g | Sugar: 22.2g