Wild Blueberry Almond Baked Oatmeal

Recipe by Nicole Masson for Wyman's

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 6 servings

Ingredients:

• 1 cup frozen Wyman’s Wild Blueberries (do not thaw)
• 1 ¾ cup Almond Breeze Unsweetened Original Almond Milk
• 2 large eggs
• ¾ cup unsweetened applesauce
• ¼ cup pure maple syrup
• 2 tablespoons coconut oil, melted
• 2 teaspoons vanilla extract
• 2 ¼ cups old fashioned oats
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ¼ cup sliced almonds
• Maple syrup or almond butter, for serving

Directions:

1. Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish with oil or cooking spray and set aside.
2. In a large bowl, whisk together the eggs, almond milk, applesauce, maple syrup, melted coconut oil, and vanilla extract until smooth. 
3. Stir in the oats, cinnamon, baking powder and sea salt until well combined. Gently fold in the blueberries and sliced almonds.
4. Pour the oatmeal mixture into the prepared baking dish. Bake for 40-45 minutes or until the top is golden and center is set.
5. Let cool for a few minutes before serving. Drizzle with maple syrup or almond butter, if desired.