Ingredients:

  • 2 cups (300g) fresh blueberries
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1g) ground cinnamon
  • 1/4 cup (30g) rolled oats
  • 2 tbsp (28g) almond flour
  • 1 tbsp (14g) melted coconut oil
  • 1 tbsp (15ml) maple syrup
  • Pinch (0.5g) sea salt

Instructions:

  1. Pre-heat your oven to 375°F (190°C).
  2. In your baking dish, toss the blueberries with cornstarch, maple syrup, lemon juice, and cinnamon until evenly coated in a thin glaze. Spread into an even layer.
  3. In a small bowl, combine the rolled oats, almond flour, and sea salt.
  4. Pour in the melted coconut oil and maple syrup, stirring until the mixture forms small, clumpy pebbles.
  5. Sprinkle the topping evenly over the blueberries, leaving a tiny bit of fruit visible around the edges.
  6. Bake for 18–22 minutes until berry juices are bubbling vigorously and the topping is deep mahogany-gold.