Perfect for dessert or breakfast!
I quickly adapted ingredients according to what was on hand, because it was the night before a shopping trip! Any gluten-free rolled oats will work, but I happened to have instant maple/brown sugar gf oatmeal packets in the cupboard. Also, if dairy isn't a problem, butter may be substituted for the df margarine. A sugar substitute such as birch sugar, agave, or maple syrup may be used in place of the brown sugar.
Ingredients
1 Cup brown rice flour (white rice flour or sweet rice flour may be used)
2 Cups gluten-free rolled oats
1 tsp ground cinnamon
3/4 Cup brown sugar
1 Cup Vegan/df margarine
12 oz frozen blueberries, partially thawed (fresh may be used)
Instructions
Preheat oven to 350 degrees. Lightly grease a small baking pan (approximately 8"x 8" or 9"x 9").
In a mixing bowl, stir together flour, oats, cinnamon, and sugar. Cut in margarine until mixture is crumbly. Evenly arrange the blueberries in the baking pan (if desired, you may lightly sprinkle berries with natural cane sugar), then cover the berries with flour/oat/sugar mixture.
Bake for approximately 40-50 minutes, as oven temperatures vary.
Cool slightly. Enjoy!
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