Blueberry Muffin Baked Oatmeal
regular or gluten free
milk of choice
egg or flax egg
fresh or frozen
more if you prefer sweeter
chopped pecans or walnuts
Preheat oven to 350° F.
In a mixing bowl, combine egg and milk and whisk.
Add vanilla, coconut oil, maple and whisk to combine.
Add baking powder, cinnamon, and oats and stir to combine.
Fold in blueberries and pecans.
Pour mixture into an 8x8 baking pan lined with parchment or greased with coconut oil.
Bake for 35-45 minutes or until top is golden brown. Blueberries will also start to bubble slightly at this point.
Allow to cool and serve with a drizzle of maple or extra blueberries on top.
The texture of this is slightly crisp on top and soft in the middle. If you prefer the inside to be a bit more sturdy, add less milk.