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This is a sponsored post written by me on behalf of Minute® Ready to Serve White & Red Quinoa. All views are my own. All great recipes were created by mistake, right? I am certain

Total time

75 minutes


  • 3 cups old-fashioned oats
  • 1½ cups cooked quinoa (cooled)
  • ½ cup cold butter (cubed)
  • 2 tbsp honey
  • 1 large egg
  • 1 tsp baking powder
  • ¼ tsp coarse salt
  • zest of medium lemon
  • ½ cup chopped Walnuts
  • 2 pints blueberries
  • juice of 1 medium lemon
  • ½ cup granulated sugar
  • 4 tsp corn starch


  1. Preheat oven to 375 degrees. Grease a 9x13 casserole dish or cake pan. Set aside. Place all crumble ingredients, except the walnuts, into the bowl of a large food processor. Pulse until mixture becomes sticky. Press ¾ of the mixture into the bottom of the 9x13 pan to form a layer. Place food processor bowl with remaining mixture back onto the food processor base and add walnuts. Pulse until walnuts are chopped and mixture remains sticky. Set aside. In a medium mixing bowl, stir together blueberries, lemon juice, sugar and corn starch. Pour blueberry mixture onto the bottom layer. Sprinkle the remaining oat/walnut mixture onto the top of the blueberries. Bake 40-50 minutes, until blueberries start to burst and topping is slightly browned. Serve over yogurt or with ice cream.

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