Recipes | Fruits From Chile
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For the oat layer
1-1/4 cups of oat flour – plain oats ground up into a flour in a food processor. use gluten-free oats if you’re allergic/intolerant to gluten
1-1/2 cups of rolled oats – use gluten-free oats if you’re allergic/intolerant to gluten
2 tbsp coconut sugar
2 tbsp stevia – or more coconut sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup coconut oil, melted
1 tbsp lemon zest

For the blueberry layer
1-1/3 cups Chilean blueberries
1/4 cup fresh lemon juice
1 tbsp lemon zest
2 tbsp coconut sugar or stevia
1 tbsp + 1-1/2 tsp cornflour
Pinch of salt


Preheat your oven to 350 degrees F convection (180°C/160°C fan).
Mix together the oat flour, oats, coconut sugar, stevia, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest.
Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even.
Mix all the blueberry layer ingredients in a bowl then pour onto the base.
Sprinkle on top the remaining oat mixture and bake for 35-40 minutes.
Leave to cool completely before slicing.