A simple make-ahead breakfast recipe that is perfect for meal prep! Gluten free, easy to make, and packed with flavor!
5m prep | 35m cook | 4 servings
INGREDIENTS
2 cups old fashioned oatmeal
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 tablespoon coconut oil
1 egg
3 tablespoons honey
1 1/2 cup almond milk
1 cup fresh blueberries
HOW TO MAKE IT
Preheat oven to 350
In a mixing bowl, stir all dry ingredients until combined.
In a separate bowl, whisk together coconut oil, egg, honey + milk.
Combine wet + dry ingredients. Fold in blueberries with a spatula to prevent them from bursting
Pour batter in a greased 8×8 pan – it will look like there is too much liquid, but it will absorb.
Bake for 35-40 minutes, until top is golden brown and milk is completely absorbed. Enjoy warm or cold!
Store in an airtight container in refrigerator