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.
Local Source Guide
Wild Blueberries: Noggins Corner Farm Market, Masstown Market, Stirling Fruit Farms Ltd., and any of the Farmers’ Markets of Nova Scotia
Honey: Cornect Family Farm
Yogurt: Fox Hill Cheese House
–
Recipe provided by: Jessica Emin, for Select Nova Scotia
This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.
–