Ingredients
- 1.5 cups rolled oats
- 1 cup white whole wheat flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 1/3 cup maple syrup
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 10 oz bag frozen cherries
- 1 tbsp lemon juice
- 3 tbsp maple syrup
- 2 tsp arrowroot powder (or cornstarch)
Instructions
- Preheat oven to 350F and line an 8×8 with parchment paper or nonstick spray.
- In a large bowl, mix together oats, flour, salt and cinnamon.
- In a large bowl, whisk together egg, maple syrup, coconut oil, and vanilla.
- Add the dry ingredients to the wet and stir until dough forms.
- Save 3/4 cup of the dough off to the side and press the remaining dough into the bottom of 8×8 pan. Set aside.
- In a saucepan, heat cherries, lemon juice, and maple syrup. Once cherries start to release liquid press them down with a potato masher or fork to break them up.
- Add in arrowroot powder and whisk. The arrowroot will help to thicken the cherries.
- Let simmer over medium heat for 5-7 minutes, stirring often. The mixture should thicken up after simmering on the heat for a little.
- Pour cherry mixture over crust dough. Sprinkle the remaining 3/4 cup dough on top.
- Bake for 35-40 minutes or until top is golden brown.
Category: dessert, dairy-freeMethod: ovenCuisine: American
