Farm Fresh Blueberry Shortcakes

A giant dome of oat pastry enclosing a mountain of juicy blueberries; a radical shortcake transformation.

DOUGH:
2 cups oats, divided
½ cup all purpose flour
1 tsp baking soda
3 tsp baking powder
¼ tsp salt
½ tsp cinnamon
⅓ cup coconut oil, frozen and cubed
1 tbsp maple syrup
¼ to ½ cup almond milk

FILLING:
1 ½ cup fresh blueberries
3 to 4 tbsp maple syrup
½ tsp cornstarch

DECORATION:
¼ cup white chocolate, melted
Cinnamon
Honey, for drizzling (optional)

View the full recipe at Radiant Rachels →