Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (360ml) unsweetened almond milk
  • 1 large (50g) ripe banana, mashed
  • 1/3 cup (80ml) pure maple syrup
  • 2 tbsp (32g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until no clumps of baking powder remain.
  3. Stir in the mashed banana, almond milk, maple syrup, melted coconut oil, and vanilla extract. Fold gently with a spatula until the oats are fully submerged and the batter is thick and creamy.
  4. Gently fold in the fresh blueberries and chopped walnuts.
  5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  6. Bake on the center rack for 40–45 minutes, or until the edges are golden-brown and the center springs back when pressed.
  7. Let the oatmeal cool for 10 minutes to allow the internal structure to firm up before slicing.