Blueberry Filling

1. Stir together all of the ingredients into a saucepan over medium heat.
2. Keep stirring until the berries start to break down and the mixture begins to bubble. Allow to boil for a few minutes to thicken, still stirring. It’s done when the berries are thickened, glossy, and the coats the back of a spoon.
3. Remove from heat and allow it to cool while you make the crumble.

Crumble Base and Topping

1. Preheat the oven to 350F, spray an 8×8 pan with nonstick spray, and line all sides with parchment paper.
2. In a large bowl, whisk together the flours, oats, cinnamon, and baking powder.
3. In a separate bowl or measuring glass, stir together the melted butter, maple syrup, and vanilla.
4. Pour the butter mixture into the dry ingredients and stir to combine. It should reach a cookie dough-like consistency.
5. Press all but 1/2 cup of the dough into the bottom of the baking pan. Press it even and bake for 10 minutes.
6. With the remaining 1/2 cup, add 1/4 cup of oats and toss to combine. Place the crumble in the freezer while the base bakes.
7. After the 10 minutes is up, allow the base to cool for a couple minutes. Then pour in the blueberry filling and spread it even, leaving a very small gap around the edges.
8. Take the dough out of the freezer and crumble it on top of the blueberry filling.
9. Bake for 25-30 minutes, or until the top is lightly golden. The bars will not brown so don’t expect to see a golden brown crust on top.
10. Allow the bars to cool at room temperature for 15 minutes, then transfer the pan to the fridge and chill for about 45 minutes.
11. Slice into the bars once they’re completely chilled and enjoy!