Ingredients:
For the Oatmeal:
- 2 cups old-fashioned rolled oats
- 1 1/2 cups milk (dairy or non-dairy)
- 1 cup blueberries (fresh or frozen)
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
For the Crisp Topping:
- 1/2 cup old-fashioned rolled oats
- 1/4 cup almond flour
- 1/4 cup chopped nuts (such as almonds or pecans)
- 2 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
Directions:
Prepare the Oatmeal Mixture:
In a large bowl, combine 2 cups rolled oats, milk, blueberries, applesauce, maple syrup, eggs, vanilla extract, ground cinnamon, salt, and baking powder. Mix until well combined.
Cover the bowl and refrigerate overnight.
Preheat Oven:
The next morning, preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
Prepare the Crisp Topping:
In a medium bowl, mix together 1/2 cup rolled oats, almond flour, chopped nuts, melted coconut oil, maple syrup, and ground cinnamon until the mixture is crumbly.
Assemble and Bake:
Pour the oatmeal mixture into the prepared baking dish.
Sprinkle the crisp topping evenly over the oatmeal mixture.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set.
Serve:
Allow the baked oatmeal to cool slightly before serving. Enjoy warm, and store any leftovers in the refrigerator.
Prep Time: 15 minutes | Overnight Chill: 8 hours | Cooking Time: 40 minutes | Total Time: 8 hours 55 minutes
Calories: Approx. 250 kcal per serving | Servings: 6 servings