Blueberry Pecan Baked Oatmeal
This is such a delicious breakfast that you will feel like you're eating dessert. But the best part is it's vegan, dairy-free and gluten-free.
Blueberry Oatmeal
- 1¼ cups gluten-free rolled oats roughly chopped in food processor or blender
- ½ cup almond flour
- 2 T flaxseed ground
- 1 T ground cinnamon
- ¼ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened almond milk
- 3 T maple syrup
- ½ tsp almond extract
- 1 tsp pure vanilla extract
- 1 T fresh lemon juice
- 1 T coconut oil melted
- 2 cups blueberries fresh or frozen
Pecan Topping
- 1 cup raw pecans unsalted
- 1 T coconut sugar
- ½ tsp cinnamon
- 1 T coconut oil melted
Blueberry Oatmeal
Preheat the oven to 400°F. In a large mixing bowl, combine chopped oatmeal, flour, ground flax, cinnamon, baking soda, baking powder, and salt. Mix together.
In a separate mixing bowl, whisk together milk and maple syrup. Pour into dry ingredients and mix until smooth and combined. Add in almond and vanilla extract, lemon juice, and coconut oil and mix until incorporated. Add blueberries and gently mix throughout until mixture is slightly blue in color. Spoon mixture into a greased roud pie or 9x9 dish (I prefer glass over metal). If you are wanting to make this ahead, this is a great place to stop. Cover and seal the dish overnight in the refrigerator. If not, keep going.
Pecan Topping
In a food processor or small blender, add in pecans, cinnamon, and coconut sugar and roughly chop, pulsing about 2-3 times. Add in melted coconut oil to pecan mixture and mix throughout. Sprinkle evenly over the top of oatmeal.
Bake for 20-25 minutes uncovered in the middle rack of the oven. Watch closely to make sure the pecans don't burn. Let cool slightly but enjoy warmed or chilled.
Feel free to substitute milk and flour of your choice in place of almond milk and almond flour.
This is best served warm, but it is delicious served cold as well. Store leftovers covered in the refrigerator.