Blueberry-choc oat bars

INGREDIENTS
50 g agave/maple syrup
2 tbsp coconut oil
75 g peanut butter
100 g oats
100 g oat flour
150 g (frozen) blueberries
3 tbsp water
1 tsp cornstarch
40 g Pure Nibs chocolate

THE MAGIC
Line a loaf tin with parchment paper. Heat a pan over medium heat and add the blueberries and water.

Bring to a boil over medium-high heat, then reduce to medium-low and let it simmer for 5 minutes. In the last minute, stir in the cornstarch.

In a bowl, mix the oats, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt until a crumbly dough forms. Set aside about 1⁄4 cup of the mixture for the topping.

Press the remaining dough into the loaf tin, using your fingers to compact it.

Pour the blueberry mixture over the base and spread it evenly. Sprinkle the reserved oat mixture on top.

Melt the cacao nibs using a bain-marie and drizzle over the crumble.
Refrigerate until set before slicing.