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Blueberry Oat Squares

Blueberry Oat Squares

Blueberry Oat Squares just in time for blueberry season! One of my favourite ways to create delicious and healthy recipes is to go through my family's old cookbooks and childhood favourites and substitute ingredients for more nutritious alternatives. This recipe is now naturally sweetened with maple syrup and packed with healthy fats and protein from coconut oil, almond flour and chopped walnuts. I also used arrowroot starch as a substitute for cornstarch which is used in many traditional oat square recipes and is often highly processed and made from genetically modified corn. Arrowroot starch on the other hand is naturally gluten-free and contains several B vitamins and minerals such as copper, iron, manganese, magnesium, phosphorus and zinc. 


For the crust:

  • 1 1/2 cups gluten-free, old-fashioned oats
  • 1/2 cup oat flour
  • 1/2 cup almond meal/flour
  • 1/2 tbsp cinnamon
  • 1 tsp baking powder
  • Pinch sea salt
  • 1/2 cup maple syrup
  • 1/4 coconut oil, melted
  • 1/4 cup chopped walnuts

For the blueberry filling:

  • 2 cups blueberries, fresh or frozen
  • 1/4 cup maple syrup
  • 1 tbsp arrowroot powder
  • 1 tbsp lemon juice


  1. Preheat oven to 350 degrees F. 
  2. Prepare a 9x9 inch baking dish by cutting and placing a piece of parchment paper at the bottom of the pan to prevent the squares from sticking. Skip this step and you risk turning your squares into a crumble!
  3. To prepare the crust, mix oats, oat flour, almond flour, cinnamon, baking powder and sea salt in a bowl. Add maple syrup and melted coconut oil and mix until combined. 
  4. Take half of your crust mixture and spread it in the pan, packing it down slightly to make your bottom layer. 
  5. With the other half of your crust mixture, add the chopped walnuts and set aside. 
  6. In a saucepan, combine blueberries, maple syrup, arrowroot powder and lemon juice and cook over medium heat until it forms a jelly-like consistency. Let cool to warm temperature and spread over crumb mixture in pan. Top with remaining crumbs.
  7. Back at 350 degrees F until golden brown about 25-30 minutes. 
  8. Let cool before serving. You can also put them in fridge and this will help prevent them from crumbling. 
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