Prep: 10 Minutes 

Cook: 1 Hour      

Serves: 9

Ingredients

3/4 cups Steel Cut Oats

1/3 cup Raw Pepitas, Or Chopped Raw Nuts

2 Tablespoons Flaxseed Meal

1 teaspoon Baking Powder

3/4 teaspoons Kosher Salt

1 teaspoon Ground Ginger

2 cups Unsweetened Almond Coconut Milk

1/3 cup Pure Maple Syrup

2 Tablespoons Melted Coconut Oil, Cooled Slightly

1 Egg

1 teaspoon Vanilla Extract

1 cup Fresh or Frozen Blueberries

Directions

Preheat oven to 375ºF. Lightly coat an 8- by 8-inch baking pan with cooking spray.

In a large bowl, stir oats, pepitas, flaxseed meal, baking powder, salt, and ginger.

In a medium bowl, whisk almond-coconut milk, maple syrup, coconut oil, egg and vanilla extract. Stir almond-coconut milk mixture into the oat mixture. Stir to combine. Add blueberries and stir again.

Transfer mixture to prepared baking pan. Bake until oatmeal is set and golden brown, 55 to 60 minutes.

Let the mixture cool for 10 minutes. Cut into 9 squares. Serve with additional maple syrup, if desired.