Baked Blueberry Oatmeal

Ingredients (6 servings): 

  • 3 cups frozen wild blueberries, see notes

  • 2 cup rolled oats

  • 1 teaspoon baking powder

  • 1/4 teaspoon Himalayan pink salt

  • 2 organic, pasture-raised eggs

  • 2 1/4 cups “whole” almond milk

  • 3/4 teaspoon pure almond extract

  • 1/4 cup organic Grade A maple syrup

  • 1 tablespoon extra virgin organic coconut oil, plus more for greasing the pan

  • 1 cup almonds

  • Cinnamon, for dusting 

Directions:

  1. Preheat oven to 375 degrees. Lightly grease the bottom and sides of an 8 x 10 inch baking dish with coconut oil and spread the frozen blueberries into an even layer in the dish.

  2. Combine the oats, baking powder and salt in a large mixing bowl.

  3. In a separate bowl, beat the eggs, add the milk and almond extract and whisk well to combine. Pour the liquid egg mixture over the oat mixture and use a wooden spoon to gently stir ingredients together until just blended. Spoon over frozen blueberries.

  4. To create the crunchy almond topping, put the maple syrup, coconut oil and almonds in a food processor and process until almonds are finely chopped and coated in the syrup and oil.

  5. Spoon the almond topping over the oats, using the back of a spoon for even distribution.

  6. Bake, uncovered, for 35 to 40 minutes, or until liquid is absorbed and oats are firm. Serve warm.

recipe adapted from: clean cuisine