If you are fortunate enough to get some fresh huckleberries, this pie is a fantastic dish. Lemon zest gives the dish an extra spice!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 36 |
| Yield: | 36 servings |
Ingredients
- 1 cup coconut jam
- ½ cup light brown sugar
- 4 tablespoons vegan butter
- 3 tablespoons golden syrup
- 3 ½ cups oats
- ¼ cup coconut flakes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10×7-inch glass pan.
- Combine coconut jam, brown sugar, vegan butter, and golden syrup in a saucepan over medium-low heat. Cook until melted together, about 3 minutes.
- Meanwhile, pulse oats in a food processor until finely ground.
- Add ground oats to the melted jam-sugar mixture; stir until coated. Spread mixture in the prepared pan. Sprinkle coconut flakes on top and press down.
- Bake in the preheated oven until cooked through, about 10 minutes. Remove from the oven and let cool completely, about 30 minutes, before cutting into 36 squares.