Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (3g) fine sea salt
  • 1 cup (240ml) unsweetened almond milk
  • 1 large egg (50g), beaten
  • ¼ cup (55g) melted coconut oil
  • ⅓ cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries
  • ½ cup (60g) sliced almonds

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper. Note: Parchment makes cleanup a breeze.
  2. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until no clumps remain.
  3. Pour the melted coconut oil, maple syrup, almond milk, beaten egg, and vanilla extract into the dry ingredients.
  4. Stir with a spatula until the oats are fully saturated and glossy. Note: This ensures every oat grain is coated in fat.
  5. Gently fold in the fresh blueberries. Note: Use a light hand to keep the berries whole.
  6. Spread the mixture evenly into the prepared baking pan using the back of your spatula.
  7. Sprinkle the sliced almonds across the top in an even layer.
  8. Bake for 30-35 minutes until the edges pull away slightly from the sides and the top is toasted and fragrant.