Directions

1. Preheat oven to 350 F and grease a pie plate or baking dish.
2. In a mixing bowl, add the blueberries, lemon juice, vanilla, arrowroot powder, and half of the maple syrup. Stir to coat the blueberries evenly. Add the blueberry mixture to the prepared pie plate. Set aside.
3. In a second mixing bowl, add the oats, ground flax, almond flour, and cinnamon. Stir to combine.
4. Whisk the melted coconut oil with the remaining maple syrup and add to the oat mixture stirring until oats are evenly coated.
5. Spoon the oat mixture over top of the blueberries in the pie plate and smooth into an even layer.
6. Bake for 40 to 45 minutes until the blueberries are bubble and the oats are golden brown.
7. Remove from oven, let cook and enjoy!

Notes
Leftovers:
Keeps in the fridge for 3-5 days. The oats will lose their crispiness.

A Bariatric Tip:
For increased protein: add a 1/2 cup of plain Greek yogurt or a scrambled egg on the side.

Nutrition
Calories 213, Cholesterol 0mg, Fat 13g, Sodium 2mg, Carbs 23g, Vitamin A 26IU, Fiber 3g, Vitamin C 6mg, Sugar 11g, Calcium 33mg, Protein 3g, Iron 1mg