Ingredients:

  • 2 cups (180g) Gluten-free rolled oats
  • 1 tsp (5g) Baking powder
  • 1 tsp (2g) Ground cinnamon
  • ¼ tsp (1.5g) Salt
  • 1 cup (240ml) Unsweetened almond milk
  • ¼ cup (60ml) Pure maple syrup
  • 1 large (50g) Egg
  • 1 tsp (5ml) Vanilla extract
  • 1 ½ cups (225g) Mixed berries
  • ¼ cup (30g) Sliced almonds

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish with oil or parchment paper.
  2. In a large mixing bowl, whisk together the gluten-free rolled oats, baking powder, ground cinnamon, and salt until no clumps remain.
  3. Pour in the unsweetened almond milk, pure maple syrup, egg, and vanilla extract. Stir with a spatula until the mixture is a thick, well-combined slurry.
  4. Let the batter sit for 5 minutes to allow the gluten-free oats to hydrate.
  5. Gently fold in the mixed berries, ensuring they are evenly distributed. Transfer the batter to the prepared baking dish and smooth the top.
  6. Sprinkle the sliced almonds over the top and bake for 35-40 minutes until the edges are golden-brown and the center is firm to a light touch.
  7. Remove from the oven and let the bake cool in the pan for at least 10 minutes to allow the center to set.