1 vegan pie dough (most are surprisingly vegan just check the ingredients) *
3 cups of oats
2 spoonfuls of chia seeds
2 spoonfuls of flax seeds
1/2 cup of coconut oil
3/4 cup of apple sauce
optional sprinkle of cinnamon
For the filling:
1 pint blueberries (basically 1 large package or 2 small packages)
3/4 cup of maple syrup
Squeeze of one large lemon wedge
1 teaspoon vanilla extract
2-3 tablespoons of cornstarch
*If you can't find vegan pie dough here is an easy almond flour crust recipe you could mix oats or oat flour into
Preheat oven to 400F. Poor 1 cup of oats & your spoonfuls of chia and flax seed in a bowl and mix until combined. Take your pie dough out of package and knead dough firmly into the mixture forming a new ball of dough now filled with the oats & seeds.
Sprinkle some flour and roll the dough back out thinly into a rectangle to fit on the bottom of a rectangle sized baking dish. Grease dish with coconut oil and press the dough just into bottom of dish, trimming where needed.
Over medium heat in a small sauce pan add your blueberries, maple syrup, lemon juice, and vanilla. Cook about 10 min until bubbling and blueberries have mostly melted forming a sauce. Turn heat off and mix in your corn starch, letting the filling sit a few minutes to thicken.
Pour blueberry filling into dish with the pie dough. In a separate bowl mix together 2 cups of oats with your apple sauce and melted coconut oil for the crust topping. Sprinkle it on top of the blueberry mixture. Finish with an optional sprinkle of cinnamon.
Place in oven in the middle rack and cook for 25-30 min (or until crust topping is a golden brown). I like to let cool and eat it the next day as breakfast bars but it is also delicious warm out of the oven!