These squares are similar to date squares, but made with blueberry and whole-grain goodness! Since you can use frozen blueberries, you can make these treats anytime of the year. Recipe by Dreena Burton.
Base and Topping
In a saucepan over medium-high heat, combine the blueberries, salt, and ¼ cup agave nectar. Bring to a boil, then reduce heat and let simmer for 10-15 minutes (frozen berries will take full 15 minutes) until blueberries have softened.
In a small bowl, combine the 1tbsp agave nectar with the lemon juice and arrowroot, and whisk through until thoroughly combined. Add this mixture to the blueberry mixture, and stir through.
Increase heat slightly to bring mixture back to a boil for just a minute or so. Transfer mixture to a bowl and let chill in refrigerator for ½ hour or more (stir occasionally to prevent a skin from forming on top of the mixture).
Preheat oven to 350°F (176°C).
In a large bowl, combine all the dry ingredients.
In a small bowl, combine the agave nectar, maple syrup, vanilla, and canola oil. Add the wet mixture to the dry, and stir through until well combined; the consistency will be crumbly yet hold together somewhat when pressed.
Transfer about 2/3 of the mixture to a lightly oiled (or lined with parchment paper) 8″ x 8″ pan and press in evenly.
Pour the chilled (can still be slightly warm) blueberry mixture on top, then sprinkle on the remaining crust mixture.
Bake for 27-30 minutes, until the blueberry filling is bubbly and the crust is golden brown in spots. Transfer to a rack to cool completely, then cut into squares.
Note: Quick oats can be substituted in whole or part for the rolled oats, however the texture of the squares will be different. Using the rolled oats, the squares will have a chewier texture and a nuttier flavor, whereas the quick oats become softer and also absorb more of the moisture of the blueberry layer.