Instructions

• Preheat the oven to 350°F (175°C). Grease an 8x8-inch square baking dish and set it aside.
• In a medium bowl, combine the dry ingredients: 2 cups rolled oats, 1 cup unsweetened coconut flakes, 1/4 cup light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Stir until evenly mixed.
• In a separate medium bowl, whisk together the wet ingredients: 2 cups milk or almond milk, 1 large egg, 3 tablespoons coconut oil (melted and cooled slightly), and 1 teaspoon vanilla extract. Small lumps from the coconut oil are fine.
• From the 1 1/2 cups blueberries, set aside two-thirds and arrange that portion in an even layer on the bottom of the prepared baking dish.
• Pour the dry oat mixture evenly over the blueberries in the dish, spreading it into an even layer.
• Pour the milk mixture evenly over the oats. Gently shake or tap the baking dish so the liquid distributes and soaks the oats; press lightly with the back of a spoon if needed to help the liquid reach the dry oats.
• Sprinkle the remaining blueberries on top of the oats.
• Bake in the preheated oven for 40 minutes, until the top is golden and the center is set (not jiggly).
• Remove from the oven and let cool for 5 minutes before serving. This baked oatmeal reheats well in the microwave; add a splash of milk if desired.