Blueberry Coconut Baked Oatmeal

• 2 cups Rolled Oats
• 1 cup Flaked Coconut
• 1/4 cups Light Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 2 cups Milk (Almond Or Coconut Milk Work)
• 1 whole Egg
• 3 Tablespoons Coconut Oil, Melted And Cooled Slightly
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Blueberries, Fresh Or Frozen

1. Preheat the oven to 350 F. Grease an 8x8 square baking dish and set aside.
2. In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt and cinnamon.
3. In a large liquid measuring cup, measure 2 cups milk. Add egg, coconut oil and vanilla into the milk. Whisk until combined.
4. Arrange two-thirds of the blueberries on the bottom of the prepared baking dish.
5. Pour the milk mixture into the oat mixture and combine gently. Pour milk and oat mixture into the prepared 8x8 pan. Sprinkle the remaining blueberries on top of the oats.
6. Bake for 40 minutes, until the top is golden and oatmeal is set. Remove dish from oven and set it on a rack. Let oatmeal cool for 5 minutes and serve warm.
7. Recipe adapted from Two Peas and Their Pod blog.

rolled oats, ubc, baking powder, salt, ground cinnamon, milk, egg, coconut oil, vanilla, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-coconut-baked-oatmeal/ (may not work)