Wild Blueberry Baked Oatmeal

This recipe is perfect for those who have very limited time in the morning. Best served warm but also delicious cold, simply prepare on Sunday, slice and wrap individually then microwave for 30 seconds (or not) before heading out the door. Breakfast for the week: done. Psssstttt its also perfect for large crowds and company! Brought to you by the wild blueberry breakfast queen Chef Dany Duguay! 

Ingredients: 

1 cup sliced natural almonds, toasted and cooled, divided 
2.5 cups old fashioned oats 
1/2 tsp baking powder 
1/2 tsp baking soda 
1/4 tsp salt 
1/2 tsp cinnamon 
1.5 cups whole milk (can also use plant based milk) 
1/4 cup pure maple syrup 
2 eggs, whisked 
1 tsp vanilla 
2 Tbsp butter, melted and cooled 
1/2 cup Superfruit Purée 
1 cup fresh or frozen blueberries 
1/4 cup white sugar 

Directions: 

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 9x13” baking pan.
• In a large bowl add 3/4 cup almonds and break up with fingers slightly.
• Add oats, baking soda, baking powder, salt and cinnamon and stir to combine.
• In a separate large bowl, whisk together milk, eggs, maple syrup, vanilla and butter. Whisk to combine. • Add wet ingredients to dry ingredients and mix until JUST combined, some clumping is okay, do not over mix.

• Pour into baking dish. Dallop Superfruit Puree over top and using a chopstick or butter knife marble slightly.
• Top with blueberries and remaining almonds, pressing slightly in to pan. Sprinkle with sugar.
• Bake for 20-30 minutes until centre is set and top is golden.

• Allow to cool slightly before serving or completely before wrapping/storing. Perfect served with vanilla yogurt and fresh blueberries!