Ingredients:
3 c blueberries (fresh or frozen)
2 c old-fashioned rolled oats
1 tsp baking powder
¼ tsp Himalayan pink slat
2 large eggs, beaten
2 ¼ c almond milk
¾ tsp pure almond extract
¼ c pure maple syrup
1 Tbsp coconut oil
1 c raw almonds
Ground cinnamon, for dusting
Instructions:
- Preheat oven to 375 degrees F. Lightly grease bottom and sides of an 8X10 inch baking dish with coconut oil. Spread blueberries in an even layer in the dish. Set aside.
- Combine oats, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whist together eggs, almond milk, and almond extract. Pour egg mixture over oat mixture and use wooden spoon to gently stir ingredients together until just blended.
- Spoon mixture over blueberries and set aside.
- For the topping, put maple syrup, coconut oil, and almonds in a blender. Blend until almonds are finely chopped and coated with syrup and oil.
- Spoon almond topping over oats evenly. Bake 35-40 min until liquid is absorbed and oats are firm.
- Serve warm.