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Make the mixed berry filling first by mixing the cornstarch with the
warm water until it all of the cornstarch has dissolved and there are
no more clumps. It should resemble milk. Set aside. Combine the
berries, maple syrup, and sugar together in a small sauce pan over
medium heat. Bring to a boil and stir well. Remove from heat and
stir in the pre-mixed cornstarch. Whisk until all clumps are gone
and set aside to thicken and cool.
Preheat oven to 325F degrees. Line an 8x8 baking pan with
aluminum foil with enough overhang on the sides for easy removal.
Set aside.
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Make the oat crust/topping- In a large bowl, combine the quick
oats, cinnamon, almond butter, maple syrup, coconut oil, and
beaten egg. Mix until all of the oats are moistened and the mixture
is thoroughly combined. The mixture will be quite wet. Reserve 1/2
cup of the oat mixture. Press the remaining oat mixture into
prepared baking pan as best you can. Make sure it is firmly pressed
down and even. Spread the mixed berry filling on top. To the
reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this
over the berry filling and, using the back of a spatula, press the
topping down firmly into the filling. You want to make sure it sticks
well.
Bake for 25-30 minutes. The topping will be lightly browned. Allow
to cool completely before cutting into squares. Makes 9-12 squares,
depending how large you cut them. Squares stay fresh covered
tightly at room temperature or in the refrigerator for up to 5 days.
Bars freeze well, up to 2 months.
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