| 9 | 40 | 337 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 2 tbsp | Agave nectar (syrup) (or palm sugar or natural sweetener) |
| 1 tsp | Cinnamon |
| 3 tbsp | Coconut oil |
| 6 cup | Frozen blueberries |
| 1 tbsp minced | Ginger root |
| 2 cup | Oats, large flakes, dry (or spelt flakes) |
| 1/2 whole lemon(s) | Lemon juice |
| 1 tbsp | Lemon peel (zest) (grated) |
| 1/2 cup | Slivered almonds |
Preheat oven to 350 degrees. Lightly grease baking dish with coconut oil.
Combine blueberries, cinnamon, lemon zest and lemon juice in a medium bowl. Toss until blueberries are evenly coated. Pour into the baking dish and spread evenly.
Crust:
In a medium size bowl, combine oat flakes with coconut oil.
Add almonds (or walnuts). Stir mixture.
Sprinkle evenly over blueberries.
Bake for 30 minutes until blueberry filling is hot!
| Fruit | 1.5 |
| Grain | 1.3 |
| Meat Alternative | 0.2 |
