• Preheat oven to 350°F.

Crust

• Add the oats to a blender and grind into a flour.
• Add the dates to the oat flour in the blender and blend until it is a fine crumble.
• Add this mixture to a mixing bowl along with the almond flour, baking powder, baking soda and cinnamon and stir.
• Stir in the vanilla and water and mix until it starts clumping together slightly, adding more water a tablespoon at a time if necessary.
• Press 3/4 of the mixture into the bottom of a lined 9x9 pan.

Filling

• Blend 1/2 cup of the blueberries, dates, water, arrowroot flour and lemon juice until dates are pulverized.
• Add this mixture along with the remaining 2 cups of blueberries to a saucepan and cook on medium until mixture thickens slightly.
• Pour mixture over the crust and smooth surface.
• Crumble remaining crust mixture over the top of the blueberry mixture.
• Bake for 30 minutes.
• Let cool before cutting. Bars will turn more firm once chilled.
• Store in an airtight container in the fridge for up to a week.