Step 1

Preheat the oven to 350 F/ 180 C/ gas mark Lightly grease a 20-22 cm/8-8.5 inch pan and line with parchment paper. Set aside.

Step 2

Pulse oats: Place the oats in a food processor and pulse until they have the consistency of instant oats.

Step 3

Combine ingredients: To the food processor add the almond flour, ground flaxseed, coconut oil, peanut butter and maple syrup. Pulse until all the ingredients are thoroughly incorporated and the mixture is sticky. Try not to overmix the ingredients.

Step 4

Make base: Press approx. ¾ of the oat mixture into the base of your pan (do this thoroughly).

Step 5

Prepare blueberries: In a large bowl combine the blueberries with the lemon juice and zest, sugar and cornstarch and stir thoroughly.

Step 6

Assemble: Spread the blueberry mixture over the oatmeal base.

Step 7

Add topping and bake: Crumble the remaining oat mixture over the top, tuck into the blueberries a little by pressing gently and bake in the centre of the oven for 35-40 minutes or until lightly browned.

Step 8

Cool: Remove from the oven and set aside to cool completely before lifting out of the pan and cutting.