1 cups oats, quick-cooking
(gluten-free oats if needed)
3/4 cups almond meal, blanched
1/3 cups coconut oil, melted
1/4 cups maple syrup
1/4 tsp cardamom, ground
Directions
Preheat oven to 375°F and grease 8, 8-12 oz. mason jars with 1 1/2 tablespoons coconut oil.
Arrange mason jars in a baking pan with an edge.
Toss blueberries with 1/2 teaspoon cinnamon and a pinch of salt. Set aside.
To a small bowl add the oats, almond flour, cinnamon, cardamom, and salt. Whisk to combine. Mix in the rest of the coconut oil and maple syrup.
Spoon the mixture into the mason jars and press into the bottom. Add blueberries on top of the crust, filling jars about 3/4 way, and bake for ~ 20 minutes until blueberries have softened.
Remove jars from the oven and let cool completely. Place lids on jars and store in the refrigerator for up to 3 days. Serve topped with yogurt or dairy-free option.
