vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

1 Tbsp raw sugar

1 ½ tsp baking powder

1/2 tsp sea salt

¾ c unsweetened almond milk

1 egg

2 Tbsp coconut oil, melted (plus more for greasing)

1 c blueberries, fresh or frozen

For serving:

4 c fruit of choice

Preheat oven to 375*

Pulse dry ingredients in a blender or food processor to the consistency of course flour.

Transfer to a medium size bowl. Stir in wet ingredients & blueberries. Mix well.

Lightly grease a 6-ish inch pan with coconut oil. Pour prepared batter into pan & pop into the oven for 25 minutes.

Serve with 1 c fresh or frozen fruit of choice.

Store at room temp for up to 5 days!

Serves 4.