Baked Berry Oatmeal Bake

Meal prepping' on Sundays, its my thing. It helps me get ready for the busy week ahead and get my life in order. Mark swears that its major OCD but hey, it helps. He's probably right.

I found this recipe on Instagram (@eatingbirdfood) and I LOVE IT. It's pretty much everything I love, rolled into one awesome breakfast bake (or whenever, I don't judge) I substituted the egg for flaxseed, and threw in some nutmeg to jazz it up a bit!

2 cups rolled old-fashioned oats

1/4 cup pure maple syrup 1 teaspoon aluminum-free baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine-grain sea salt

2 cups unsweetened vanilla almond milk

1 large egg (or 1 Tablespoon ground flaxseed)

2 tablespoons coconut oil, melted

2 teaspoons pure vanilla extract 2 ripe bananas, mashed

1 1/2 cups fresh or frozen blueberries, divided

additional blueberries, nut butter and extra maple syrup, for serving

- Preheat the oven to 375°F.

- Spray an 8-inch square baking dish with cooking spray.

- In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, and salt.

- Add in the milk, maple syrup, egg (or ground flaxseed), coconut oil, vanilla and bananas. Stir well to combine.

- Gently fold in 1 cup of blueberries.

- Carefully pour oatmeal mixture into the prepared baking dish.

- Scatter the remaining blueberries across the top.

- Bake for 40 to 55 minutes or until the middle of the bake is set and the top is golden.

Remove from the oven and let cool for a few minutes. Portion and serve. Top with additional fresh blueberries and nut butter, if using. Drizzle each portion with maple syrup if you want it a bit sweeter.