Blueberry Baked Oatmeal Casserole

Ingredients

• 2 cups rolled oats

• 1/4 cup sliced almonds

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 2 large eggs

• 2 cups unsweetened almond milk

• 1/4 cup sugar-free maple syrup or liquid monk fruit sweetener

• 1 teaspoon vanilla extract

• 2 tablespoons melted coconut oil

• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 190°C (or 375°F) and lightly grease an 8×8-inch baking dish.

2. Combine the dry ingredients in a medium mixing bowl by tossing together the rolled oats, half of the sliced almonds, baking powder, cinnamon, and salt.

3. Whisk the wet ingredients in a separate large bowl, blending the eggs, almond milk, sweetener, vanilla extract, and melted coconut oil until smooth.

4. Mix everything together by pouring the dry oat mixture into the wet ingredients and stirring well.

5. Fold in the berries gently, reserving about a half cup of the fresh blueberries for the top.

6. Transfer the mixture to your prepared baking dish and spread it into an even layer.

7. Add the garnishes by scattering the remaining blueberries and the rest of the sliced almonds across the top to achieve the exact look seen in 742880455_1062524126448601_7422486152235943280_n.jpeg.

8. Bake for 35 to 40 minutes, or until the edges are golden brown, the center is set, and the liquid is fully absorbed.

9. Serve warm, optionally pairing it with a dollop of high-protein Greek yogurt.