Base:

•1 cup whole wheat flour

•1 cup rolled oats

•1/4 tsp salt

•1 tsp vanilla extract

•3 tbsp maple syrup

•1/3 cup coconut oil (melted)

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Filling:

•1.5 cups fresh blueberries

•1 tbsp + 1 tsp maple syrup

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Crumb topping:

•2 tbsp whole wheat flour

•2 tbsp rolled oats

•2 tbsp brown sugar

•1/8 (a little less than) of salt

•1 tbsp coconut oil (softened)

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Instructions:

1. Preheat oven to 350°F and line a 8x8 baking tin with parchment paper.

2. In a large bowl, mix the whole wheat flour, rolled oats, salt and vanilla extract together for the base until well combined. Add maple syrup and melted coconut oil.

3. Pour base into 8x8 baking sheet and use your fingers to spread dough evenly throughout pan.

4. In a separate bowl, pour the blueberries and then add maple syrup. Mix carefully together and pour filling on top of base

5. In a smaller bowl, combine the whole wheat flour, rolled oats, brown sugar, salt, vanilla extract and coconut oil using your hands until you get a crumbly texture. Using your hands, sprinkle crumb topping evenly over the filling.

6. Bake for 27-29 mins until crumb topping is golden.

7. Let cool and enjoy!