Modified from: https://www.facebook.com/tastemadeNourish/videos/1784461321837062/
Forever on the pursuit for a healthy breakfast option, this recipe caught my eye via FB post so I decided to try it out, tweaking to make it totally unprocessed and both gluten and lactose free. It smelled amazing and the first taste was really good! Hoping it does the trick in the morning for the week.
1 tbsp organic, unrefined coconut oil
1 large organic, free-range egg
2 ¼ cups almond milk
4 tbsp organic and/or local honey
1 tbsp coconut sugar
2 tsp pure vanilla extract
2 cups organic quick cook rolled oats
⅔ cup unsweetened shredded coconut flakes
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp sea salt
1 cup fresh or frozen blueberries
Preheat oven to 375ºF. Grease an oven-safe pie plate or casserole dish with coconut oil. In a medium bowl, whisk the egg, almond milk, honey, coconut sugar, and vanilla. Set aside, and in a large bowl, mix together oats, coconut flakes, cinnamon, baking powder, and salt. Stir in berries and pour oat mixture into baking dish. Pour the wet mixture over the oat mixture and mix lightly to make sure the oats are covered. Bake for 40 minutes, until oats are soft and the mixture is set.