Ingredients

• 1 c. old-fashioned rolled oats, divided
• ¾ c. all-purpose flour
• ⅓ c. light brown sugar
• 3 tbsp. granulated sugar
• 1 tsp. kosher salt
• 12 tbsp. unsalted butter
• 1 tsp. vanilla extract
• 2-3 tbsp. cold water
• 6 oz. blueberry preserves
• 1/2 c. Milo's Lemonade
• 1 tsp. lemon zest
• 1/2 c. fresh blueberries

Instructions

1. Prepare the Crust: 1. Preheat the oven to 375°F. 2. Grease and line an 8-inch square baking pan with parchment paper. 3. In a food processor, pulse ¾ cup oats, flour, brown sugar, granulated sugar, and salt. 4. Add butter and vanilla; pulse until crumbly. 5. Add cold water gradually until the dough just comes together. 6. Press half the mixture into the prepared pan. 7. Bake for 12–15 minutes, until lightly golden. 8. Cool slightly. 9. Combine the remaining dough with the remaining ¼ cup oats to create the crumble topping.
2. Prepare the filling: 1. In a small saucepan, combine Milo's Lemonade and reduce to ¼ cup. Add blueberry preserve and lemon zest. 2. Simmer for 2–3 minutes until slightly thickened. 3. Remove from heat and fold in fresh blueberries.
3. Assemble & Bake: 1. Spread the blueberry filling evenly over the baked crust. 2. Sprinkle the oat crumble over the top. 3. Bake for 20–25 minutes, until the topping is golden brown and the filling is bubbling. 4. Cool completely before cutting.