• Preheat oven to 350*F. Grease an 8 x 8-inch square baking pan and line it with parchment. Do not skip lining the pan! It will be very hard to remove the bars to cut them without parchment.

Make the Blackberry Filling

• In a 2-quart saucepan, combine blackberries, granulated sugar, and water. Place the saucepan over medium heat and cook, stirring and smashing the berries with the back of a wooden spoon until they are broken down and the mixture is boiling, about 7 minutes.
  1 Pound Fresh Blackberries, ¼ Cup Granulated Sugar, 2 tablespoon Water
• In a small bowl, combine lemon juice and cornstarch. Mix until no lumps remain, then pour into the blackberry mixture while stirring constantly. Allow the mixture to boil for one minute while stirring constantly, then remove the mixture from the heat and allow it to cool slightly while you make the oat crumble.
  1 ½ tablespoon Lemon Juice, 1 tablespoon Cornstarch

Make the Oat Crumble

• In a large mixing bowl, combine rolled oats, flour, brown sugar, and baking powder. Stir until well combined.
  1 ½ Cups Rolled Oats, 1 ½ Cups All-Purpose Flour, ½ Cup Light Brown sugar, tightly packed, 1 teaspoon Baking Powder
• Add the melted non-dairy butter and agave nectar and stir until well combined. The mixture will look crumbly but should stick together when squeezed in your hand.
  8 tablespoon Non-Dairy Butter, melted, 2 tablespoon Agave Nectar

Layer and Bake the Oat Bars

• Pour two-thirds of the oat mixture into a prepared 8x8-inch baking pan. Use your hands to firmly and evenly press the mixture into the pan.
• Pour the blackberry filling onto the oat crust and spread it out evenly, then top with the remaining oat crumble mixture.
• Bake the blackberry oat bars in a 350*F oven for 34-37 minutes, or until the edges are golden and bubbling.
• Allow the bars to cool completely before removing them from the baking pan, slicing, and serving.