Blueberry Chia Flax & Oat Squares

You sure won’t feel blue after biting into these blueberry delights! These heavenly squares are made with Nova Scotian honey and blueberries, presenting a local and healthy option for snacking.

Ingredients

Oat Mixture

3 1/2 cups	oats
3 cups	flax flour
4 tbsp	chia seeds
2	large bananas, ripe, mashed
1/2 cup	Nova Scotia honey
1/4 cup	sugar
1/4 cup	butter
1 tsp	vanilla

Blueberry Chia Jam

4 1/2 cups	frozen Nova Scotia wild blueberries
2 tbsp	lemon juice
1 tbsp	Nova Scotia honey
4-5 tbsp	chia seeds

Yogurt Drizzle

1/2 cup	plain yogurt, high fat
3 tbsp	icing sugar
1 tsp	vanilla
1 tbsp	melted coconut oil
8 tbsp	white wine vinegar

Directions

Serves: 20
Preparation time: 1 hour, 25 minutes

Oat Mixture

In a large mixing bowl, combine oats, flour, chia seeds and banana.
In a small saucepan combine honey, sugar, butter and vanilla over low heat.
Whisk until butter is melted and honey is dissolved.
Pour the wet ingredients over the oat mixture and mix well. Set aside.

Blueberry Chia Jam

In a medium saucepan over medium heat, combine blueberries, lemon juice and honey. Simmer until blueberries begin to breakdown and reduce.
Turn the heat to low, and let simmer until contents have reduced by at least half.
Remove from heat and let cool for 5 minutes. Add 4 tbsp of chia seeds, mix and let sit for 5 minutes until thick like a jam. If mixture is not thick enough, add another tbsp of chia seeds.

Yogurt Drizzle

In a small bowl whisk together yogurt, icing sugar, vanilla, and coconut oil

Blueberry Chia Flax & Oat Squares

Preheat oven to 375 F.
Line a 9″ x 13″ dish with parchment paper.
Divide oat mixture into two equal parts. Spread the first half of the mixture evenly onto the bottom of the pan. Pack down and spread to the edges.
Add blueberry chia jam to the top of the oat mixture and spread across the surface evenly.
Add remaining oat and flax to the top, crumbling it across. Smooth it out gently, as to not press the blueberry jam through.
Bake for 20-25 minutes, remove and let cool for 30 minutes. Drizzle with yogurt.
Refrigerate 2-3 hours before cutting into them.