These are berry, berry good! They can be eaten on their own or enjoyed in a bowl under a splash of double cream.
1 3/4 cup Narin’s Gluten Free Oats (uncooked)
1 1/2 cup Self Rising Gluten Free flour (or plain flour and add 1 tsp baking soda)
3/4 cup brown sugar, firmly packed
1 cup chopped almonds
1/2 teaspoon salt
1 cup butter; melted
2 cups fresh or frozen blueberries
1/2 cup white sugar
3 tablespoons water
2 tablespoons cornstarch
2 tablespoons lemon juice
Heat oven to 350 F (170 C) and line the bottom of an 11x7-inch baking pan with parchment paper. In a large bowl, combine oats, flour, brown sugar, almonds and salt. Add melted butter and mix through. You should be left with a soft crumbly mixture. Set aside approx 1 cup of the mixture and press the remaining in the bottom of the prepared dish. Bake for 8 to 10 minutes to set.
In the meantime, combine blueberries, white sugar and 2 tablespoons of water in medium saucepan. Bring to a boil and simmer for about two minutes stirring occasionally. In a small bowl, combine remaining water, cornstarch and lemon juice. Stir into blueberry mixture until thick. This should take less than one minute. Remove from heat.
Spread blueberries evenly over cooked oats and top with remaining oat mixture. Careful not to burn yourself as the berry mixture will be hot! Try to evenly spread topping and press in slightly to ensure oats are adhering to the berries.
Bake for an additional 18 to 20 minutes or until golden brown. Let stand on wire rack to cool and then cut into bars.