What you’ll need<\/h2>\n\n\n\n

I have kiddos with food allergies so I always leave out dairy, eggs and nuts. I used frozen blueberries for this recipe but I’ve also used fresh and they both work great. For this recipe your gonna need oats, oat flour, butter (I use earth balance), sugar, salt, cinnamon, and blueberries. If your avoiding white sugar you can substitute with maple syrup or honey.<\/p>\n\n\n\n

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Tips for making blueberry cobbler:<\/h2>\n\n\n\n

• I use oat flour in this recipe to stay away from flour but either is fine.<\/li>
• If you want to use oat flour I just blend my oats in my high speed blender until their a fine flour.<\/li>
• If you like your blueberry liquid less runny you can add 2 tablespoons of arrowroot powder to the blueberries before baking to thicken up the juices.<\/li>
• Lemon juice and lemon zest add a nice flavor to the blueberries. You can add 1 tablespoon of lemon juice to the blueberries before baking. One of my kiddos is allergic so we leave it out. <\/li>
• I put the cookie sheet with the mason jar cobbler into a cold oven and then turn it on to prevent jars from baking. <\/li>
• This cobbler is delicious hot and served with ice cream or cold for breakfast the next day.<\/li><\/ul>\n\n\n\n

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  How to make blueberry cobbler in a mason jar<\/h2>\n\n\n\n

  I start with the frozen blueberries in a bowl. To the blueberries I add my sugar and give them a quick stir. In a separate bowl I mix my oats with the oat flour adding the sugar, cinnamon and salt. Next I add my earth balance melted and stir until everything is combined. I put the blueberries into the mason jars filling them about 1\/3 full. On top of that I add the oat mixture. Here you can put as little or as much as you like. I put the mason jars on top of a cookie sheet and place it in a cold oven. I bake at 350 degrees for 35 -40 minutes or until blueberries are juicy and bubbly. <\/p>\n\n\n\n

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  How to store<\/h2>\n\n\n\n

  The great thing about using mason jars is that if there’s any left you can just pop a lid on the jar and put it into the fridge. It should last up to 3 days. I notice the oats soak up some of those blueberry juices making them quite delicious! <\/p>\n\n\n\n

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  \n\n\t\t\tYield: 6 pint size jar servings<\/span>\n\t\n\t\t\t

  Blueberry Cobbler in a Mason Jar<\/h2>\n\t<\/div>\n

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  \n\t\t\n\t\t\tPrint\t\t<\/button>\n\t<\/form>\n\n<\/div>\n\t\t\t<\/header>\n\n\t\t\t\t

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  Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t\t\t\t

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  • \n\t\t\t\t\t\t8 Cups of blueberries \t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t1\/4 cup sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t1 cup rolled oats\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t1 cup oat flour\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t1\/3 cup sugar\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t1\/2 teaspoon cinnamon\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t1\/4 teaspoon salt\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t1\/2 cu melted butter\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t
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    Instructions<\/h3>\n\t\t

    1. In a medium size bowl add blueberries and sugar. Stir to combine.<\/li>
    2. In a sperate bowl mix rolled oats, oat flour, sugar, cinnamon, salt, and melted butter.<\/li>
    3. Stir until dry ingredients are combined. <\/li>
    4. Fill mason jar 1\/3 full of blueberry mixture. <\/li>
    5. Top off blueberries with oat mixture add as much or as little as you like. <\/li>
    6. Place mason jars on top of a cookie sheet and place into a cold oven.<\/li>
    7. Turn oven to 350 degrees and bake blueberry cobbler for 35-40 minutes or until blueberries are juicey and bubbly.<\/li>
    8. Remove from oven. Serve warm with a scoop of ice cream. Enjoy!<\/li><\/ol>\t<\/div>\n\n\t\t<\/div>\n\n\t\t