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Blueberry Breakfast Bar

Created by Tisme on July 4, 2017

Step 1: Preheat your oven to 180 C & line a 20 x 30 cm Swiss roll pan with baking paper.
Step 2: Sift the flour, cinnamon and baking powder together into a large bowl. Add the oats, almonds, pecans, coconut and pumpkin and sunflower seeds and stir to combine. Melt the rice bran syrup and butter together in a small saucepan and stir in the bicarbonate of soda. Pour into the dry ingredients and stir to combine.
Step 3: Using wet hands or the back of a spoon, press half of the oat mixture into the base of the prepared pan. Bake for 12 minutes, or until golden brown. Set aside to cool.
Step 4: Meanwhile to make the filling, combine the rice bran syrup, butter, lemon zest and juice, flour, and cinnamon in a medium bowl and mix until smooth. Add the blueberries and stir to combine.
Step 5: Spread the filling over the cooled base to cover completely. Scatter knobs the remaining oat mixture all over the top. Bake for a further 30-40 minutes, until golden brown and the filling begins to bubble through the topping.
Step 6: Remove from the oven and set aside to cool completely. Slice into twelve even sized bars.