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Large oat flakes
Whole wheat flour
Pecans, coarsely chopped
Brown sugar
Ground cinnamon
Egg, at room temperature
Butter, melted
Milk, at room temperature
Vanilla Greek yogurt
Eggs
Vanilla extract
Frozen blueberries
Preheat the oven to 175 °C (350 °F). Line a square pan with parchment paper, making sure to let it hang over the sides.
In a bowl, mix together the oat, flour, pecans, brown sugar, and cinnamon. Set aside.
In another bowl, whisk the egg with the butter and milk. Incorporate the wet ingredients to the dry ingredients.
Pour the mix into the pan and press it using a measuring cup or glass. Set aside.
In the same bowl (wet ingredients bowl), mix together the yogurt, eggs, vanilla extract, and flour. Then, gently add the blueberries.
Pour the yogurt mix unto the oat crust.
Cook in the oven for 30 minutes or until the yogurt is firm. Let cool completely before unmolding. Cut into 9 portions.
