1cupgluten-free oat flour(make by pulsing rolled oats in a blender or food processor)
2cupsgluten-free rolled oats
1tspcinnamon
¼tspnutmeg
½tspsea salt
¼cupchia seeds
1eggbeaten
½cupmaple syrup
2tbspalmond butteror Sunbutter
1bananaripe, peeled and smashed
1tspvanilla
1tspalmond extract
1cupalmond milkor coconut or hemp milk
1 ½cupsblueberries
½cupsliced almonds(optional)
1tbspcoconut flakes, unsweetened(optional)
Instructions
Preheat the oven to 350°F and lightly grease a 8x8 or a 9x11 glass baking dish and line with parchment paper.
In a large bowl, stir the dry ingredients. In a medium sized bowl, combine the egg, maple syrup, almond butter/ sunbutter, banana, extracts and milk using an electric mixer. Add the wet ingredients to the dry ingredients and gently mix with wooden spoon until everything is combined.
Gently fold in the blueberries, reserving a small amount to sprinkle on top. Optional: sprinkle unsweetened coconut flakes on top. Pour the mixture into the prepared baking pan. Sprinkle the chopped almonds and remaining berries on the top.
Bake for 30-40 minutes. Remove and allow to cool for 10 minutes before slicing and removing from the pan. Enjoy these warm, at room temperature, or chilled.
Notes
Make this breakfast bake the night before for a delicious meal the whole family will approve of!