Blueberry Coconut Oatmeal Bake
2 cups rolled oats (I used GF rolled oats, but you can use regular too)
1/2 cup shredded coconut
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup pecans (can use any nut or no nuts)
1 and 1/2 cups blueberries
1 and 3/4 cup almond milk (can use any milk)
1 and 1/2 tbsp honey
2 tbsp vanilla extract
2 tbsp melted coconut oil
1 tsp chia seeds
1 tsp flax seed
Set the oven to 350 and toast the nuts for about 6 minutes (you can do this before it gets to 350, they just need to be slightly toasted)
Whisk together the dry ingredients in one bowl and then mix the wet ingredients in another bowl.
Use a square baking dish and lightly grease, scatter half of the dry ingredients into the dish along with 1 cup of blueberries and spread evenly.
Pour the other half of the dry ingredients into the dish along with the nuts, if you are using them, and the remaining 1/2 cup of blueberries.
Pour the liquid mixture over the dish and distribute evenly.
Bake at 350 for about 45 minutes or until the center is firm and the top is slightly crispy. Let it cool and then cut into squares and put into fridge OR if you're like me...you try not to eat it all at once!