Blueberry Baked Oatmeal
2/3 cup chopped pecans
2 cups rolled oats
2 tsp cinnamon
1 tsp baking powder
1 tsp sea salt
1 3/4 cup milk of choice
1/3 cup maple syrup or honey
1 1/2 TB melted, cooled coconut oil
2-3 tsp vanilla extract
2-3 scoops collagen peptides
2.5-3 cups frozen or fresh blueberries (feel free to substitute with another berry)
Coconut sugar to sprinkle on top
Preheat oven to 375°F. Spray or grease a 9x9inch baking dish.
In a med-large skillet over medium heat, toast the chopped pecans.
In a medium bowl, combine the oats, toasted nuts, cinnamon, baking powder, and salt.
In a small bowl, combine milk, egg, maple syrup or honey, coconut oil, vanilla, and collagen (if desired). If coconut oil solidifies, microwave bowl in a couple 20-30 second increments or until it melts again.
Mix the wet ingredients into the dry.
Pour 2 cups berries into the baking dish. Pour the oatmeal mixture on top and wiggle around/pat with a spatula to make the oats/milk even. Top with remaining 1/2 cup berries and a sprinkle of coconut sugar if desired.
Bake for about 45 minutes (give or take a few) until the top is golden. Serve with a scoop of greek yogurt or with a drizzle of nut butter if desired! Enjoy.