Directions:
Preheat the overn to 375° Fahrenheit. Grease a 9 x 13 baking pan.Line with parchment paper.
In a food processor or mixing bowl, whisk together 1 cup sugar, 2 cups flour, 1 cup oatmeal, 1 tsp baking powder. Whisk in the salt, cinnamon and nutmeg, if desired.
With a fork, blend in the oil, the yogurt and the egg. Dough will be crumbly.
Pat half the dough into the bottom of the baking pan. Set aside.
In a medium bowl stir together the sugar and the cornstarch. Gently mix in the blueberries. Toss the berries until all are coated with the sugar cornstarch mixture.
Sprinkle the blueberries over the dough crust.
Crumble the remaining dough over the berry layer.
Bake in oven for about 20 minutes or until the top is golden and the underside of the crust seems done.
Cool completely in the pan before cutting into squares.
Serve while warm, or freeze in small plastic bags and warm up in microwave for 20 seconds or so when ready to serve them.They also taste delicious at room temperature, and can even serve as a dessert with a scoop of ice cream on top. (IBS and fodmap folk can use soy, rice, or almond milk ice cream.)
