Recipe of the Week

Ingredients

• 2 cups rolled oats gluten-free if needed
• 1/2 cup almond butter can use any nut or seed butter
• 2 large bananas
• 1/2 cup blueberries
• 1/4 cup mix-ins of choice * See notes

For the glaze

• 1/2 cup sugar-free powdered sugar
• 1-2 tbsp coconut milk

Instructions

1. Preheat the oven to 350F. Line an 8 x 8-inch pan with parchment paper and set it aside. 
2. In a large mixing bowl, combine all your ingredients, except for your blueberries, and mix well. Fold in half your blueberries using a rubber spatula. If the batter is too thick, add some milk to thin out. If the batter is too thin, add some extra oats.
3. Transfer the batter to the lined pan. Top with remaining blueberries and bake for 20-25 minutes, or until the edges are golden brown and the center comes out just clean with a skewer. 
4. Remove from the oven and allow the blueberry baked oatmeal to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely. 
5. Once cool, drizzle over the top with sugar-free icing. 

Notes

* Use nuts, seeds, or vegan white chocolate chips

Healthy blueberry baked oatmeal should be stored in the fridge and will keep for 5 days, in a sealed container.

Blueberry oatmeal freezes well and can keep well frozen for up to 6 months.