2 cups frozen Wild Blueberries
2 TBS fresh orange juice (~1/2 orange)
1 TBS maple syrup

Crust & Topping

2 cups rolled oats
1/2 cup almond meal
1/2 cup brown rice flour
2 TBS brown sugar (or granulated sweetener of your choice)
1/2 tsp cinnamon
Pinch of salt
1/2 cup coconut oil, melted
1/4 cup maple syrup
2 tsp vanilla extract
1 TBS orange zest
1/4 cup almond pieces


1. Preheat oven to 350° F.

2. Line with parchment or lightly grease an 8×8 dish.

3. In a small bowl, combine berries, juice, and syrup.  Set aside.

4. In a large bowl, combine oats, almond meal, rice flour, brown sugar, cinnamon, and salt.  Add coconut oil, maple syrup, vanilla, and zest.  Stir to combine.

5. Spread 2/3 of the oat mixture into the prepared baking dish and press down firmly.  Spread blueberry mixture evenly over oat layer.

6. Cover the top of the berries with remaining 1/3 of the oat mixture.  Sprinkle pecan pieces over the top, then press down lightly.

7. Bake 25-30 mins, or until golden brown on the edges.

8. Let cool and cut into bars.


Formulation courtesy of Wild Blueberries