• Preheat oven to 350 ° F. Line an 8×8” pan with parchment paper. Set aside.

Prepare the baked oat layer:

• In a medium bowl, whisk together eggs, milk, coconut oil, maple syrup and vanilla extract and mix well. Add oats, spices, baking powder and salt and stir until fully combined. Pour into an even layer along the bottom of your baking pan.
• Bake at 350℉ for about 20 minutes or until oats begin to turn golden brown in colour.

Make the blueberry chia jam:

• While the oats are baking, in a small saucepan over medium heat add blueberries and chia seeds (and optional lemon juice). Mash the berries using a fork so they release their juices. Once the berries warm the liquid will begin to mix with the chia seeds. Continue stirring until the chia jam has thickened. Remove from the heat and set aside.

Prepare your crumble topping:

• In a medium bowl add oats, oat flour, walnuts, cinnamon, coconut oil and maple syrup. Using a fork, mix everything together until a crumble forms. Place in the fridge to firm up.

Assemble:

• Once the oats are baked, Pour your blueberry jam in an even layer on top of the baked oats.
• Sprinkle the crumble topping over the blueberries. Bake for about 25 minutes or until top of oat crumble begins to brown and blueberries begin bubbling.
• Remove from the oven, let cool completely, and cut into squares.