- 5 pints blueberries
- 1 tbsp. ginger juice (finely grate ginger and squeeze it to get juice)
- 1 tsp. cardamom powder
- 1 cup organic granulated sugar
- Juice of 1 lime
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- 2 cups gluten-free rolled oats
- 1 tsp. cinnamon
- 8 tbsp. grass-fed butter
Preheat oven to 375. Rinse blueberries and place into a 9×12 baking dish. Combine ginger, cardamom, 1/2 cup of sugar, lime, vanilla and 1/4 tsp. sea salt. Pour liquid sugar mixture onto blueberries and toss to coat evenly.
Put the rolled oats into a blender or food processor and pulse until you achieve a flour-like consistency. Put oat flour into a large mixing bowl. Add cinnamon, remaining 1/2 cup of sugar and 1/4 tsp. sea salt. Cut up the butter into small 1/2 inch chunks and combine with the flour until you get a crumbly texture. Place the crumbles on top of the blueberries. Bake uncovered for 45 minutes.