Mini Blueberry Crumble Tarts

Instructions:

1. Step 1:

   Preheat oven to 350°F (175°C). Grease or line four of the wells in a regular-size muffin tin.

2. Step 2:

   Melt coconut oil in a saucepan over medium-low heat. When melted, remove from heat and stir in quick oats, light brown sugar, flour, cinnamon, and a pinch of salt. Stir until well combined. The mixture will be crumbly.

3. Step 3:

   Press 1 heaping tbsp of the oat mixture into each muffin cup, leaving about half left over. Divide blueberries among muffin cups, then crumble the remaining oat mixture over the top. Bake 30 minutes, or until fruit is bubbling and tops are golden.

4. Step 4:

   Remove from oven, and let cool for at least 10 minutes before serving. Each tart is one serving. You can store leftovers in an airtight container in the fridge for future snacking.