Preheat oven to 350°F and line a baking sheet with parchment paper.

Add blueberries to a small food processor and pulse a few times until they are just broken and slightly saucy.

In a medium bowl, whisk the egg, then stir in the yogurt, pulsed blueberries, and grated carrot until well combined.

In a separate bowl, add the oat flour and stir to break up any clumps.

Pour the wet mixture into the oat flour and stir until a thick, soft dough forms.

Add the water or low-sodium broth and mix until the dough is cohesive and spoonable but not runny.

Use a teaspoon to scoop small mounds of dough onto the prepared baking sheet, making 24 portions.

Lightly dampen your fingertips and gently flatten each mound into a small disc about 1/4 inch thick.

Bake for 20–25 minutes, until the edges are set and the centers are just firm but still soft.

Remove the baking sheet from the oven and let the chews cool completely on the pan before serving or storing.