INGREDIENTS

1 cup old fashion oats
1 cup whole wheat flour
1-1/2 teaspoons ground cinnamon
2 tablespoons lemon zest
1/8 teaspoon kosher salt
3 tablespoons of pure maple syrup
2 tablespoons melted coconut oil
6 cups fresh blueberries
3 tablespoons Monk fruit sweetener*
3 tablespoons corn starch

INSTRUCTIONS
Pre-heat your oven to 350 F.  Spray an 8” square baking pan with coconut oil. Whisk together in a small bowl whole wheat flour, cinnamon, one tablespoon lemon zest, and salt until well combined. Add in the maple syrup, coconut oil and mix together well. Set aside.

FILLING
Toss the blueberries with the Monk fruit sweetener, corn starch and the remaining lemon zest. (1 Tablespoon) in a medium bowl until completely coated.

Transfer the filling to the prepared pan and sprinkle the oat topping over the top evenly.

Bake for 45 to 55 minutes.

Cool completely. Refrigerate for at least 2 hours then serve with a scoop of dairy-free ice cream, Coconut Bliss frozen ice, or a scoop of frozen yogurt. You can add SOY delicious whipped topping, (dairy free), Coconut whipped cream. 

I sprinkle chopped pecans or walnuts over the top! I love it hot out of the oven so I always put some in a bowl right away and put a scoop of frozen yogurt over and love when it's start to melt! ☺

Monk fruit is a natural sweetener available in most health food stores and on Amazon.

For more recipes, follow me on Instagram @cristinacooks and Facebook.com/cristina.ferrare.96.

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