Canola oil in spray bottle or 1 teaspoon 3 cups fresh blueberries 2 teaspoons minced orange zest 2 teaspoons pure vanilla extract 1/3 cup whole wheat flour, sifted 1/3 cup rolled oats 1/4 cup firmly packed brown sugar 2 tablespoons canola oil 1 tablespoon honey 2 teaspoons ground cinnamon 1/8 teaspoon grated nutmeg
Preheat oven to 350°F. Spray or grease eight 41/2-ounce ramekins or one 9-inch quiche dish with canola oil. Combine the blueberries, orange zest, and vanilla in a mixing bowl; toss gently. If you are using ramekins, divide the blueberry mixture equally between them. If you are using a single baking dish, pour the mixture into it and smooth into an even layer. Combine the whole wheat flour, oats, brown sugar, canola oil, honey, cinnamon, and nutmeg in a medium size bowl. Using your hands, mix the ingredients until they are incorporated and uniformly crumbly. Scatter the mixture over the blueberries in an even layer. Bake for 35 to 40 minutes or until golden brown.
