• 1. Preheat oven to 350 degrees F.
• 2. Prepare the blueberry filling. Place the filling into a baking dish.
• 3. Prepare the top layer. Spread oat mixture on top of blueberry mixture and bake for 30 minutes. Remove from the oven.
• 4. Refrigerate at least 1 hour after cooling to set the filling. Eat room temp or cold.

Filling Preparation

• 1. Soak dates in 1 cup hot water for at least 1 hour to soften.
• 2. Purée dates with ½ cup of soaking water in a food processor or blender. Save remaining date water.
• 3. Take ⅔ of the date puré and mix with the berries and vanilla.
• 4. Place in saucepan and heat over medium heat.
• 5. Add starch to 2 Tbsp water and mix until smooth.
• 6. Add starch mixture to berry mixture and increase heat so a gentle boil begins. Cook for another 2 minutes stirring often. The starch will begin to thicken the mixture. Turn off heat after 2 minutes.
• 7. Add lemon juice and stir well.

Top Layer Preparation

• 1. Combine rolled oats with flour, remaining date purée, cinnamon, salt and remaining date water. Add more water if all oat flakes aren’t moist.