Instructions: Filling: Preheat oven to 375 . Add tapioca to pineapple juice and let soften for 5 minutes. Combine with remaining ingredients in a 8-inch square baking dish. Toss lightly to combine. Bake 20 minutes. Topping: Combine both types of oats, wheat flouur and oat flour in a large mixing bowl. Combine remaining ingredients in a separate bowl and pour over dry ingredients. Toss lightly to mix. After 20 minutes, remove filling from oven. Crumble topping over filling and return to oven. Bake 20 more minutes, until topping is golden.

Serves 9
*NOTE: If you cant find oat
flour in the store, make your own by processing regular or quick-cooking rolled oats in a food processor until you have a flour-like consistency.

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