Blueberry Pie Bars – Fennel and Ginger

Ingredients

• Preheat the oven to 180°C (or 160°C fan-assisted).
• Line a 20x20cm pan with parchment paper and generously spray with non-stick cooking spray. Set aside.
• To make a flour, blitz 135g of the 4 Grain Porridge Oats in a food processor until fine.
• Place half of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping).
• Use your hands to evenly press the dough to the bottom of the pan.
• Bring to a boil, then reduce heat and cook for 3-5 more minutes until mixture is thickened and nicely coats the back of a spoon.
• Pour mixture over the crust and use a spoon to evenly spread.
• Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the blueberry filling.
• Bake for 30 minutes or until filling is bubbly and the topping is golden.
• Allow bars to cool completely on a wire rack before transferring to the fridge to chill.
• Bars are perfect served at room temperature or straight out of the fridge.
• Use a sharp knife to cut into 16 bars before serving