Ingredients:

  • 2 cups (180g) certified gluten-free rolled oats
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (360ml) unsweetened almond milk
  • 1/3 cup (80ml) pure maple syrup
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper or grease lightly with coconut oil.
  2. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until no clumps remain.
  3. Pour in the almond milk, maple syrup, eggs, and vanilla extract; stir until the mixture is fully combined and the oats are evenly saturated.
  4. Let the batter sit for 5 minutes to allow the oats to soften and prevent a grainy texture.
  5. Gently fold in the fresh blueberries and chopped walnuts, taking care not to over-mix.
  6. Spread the mixture evenly into the prepared baking pan and bake for 30–35 minutes until the edges are golden brown and the center is firm to the touch.