Prep: 10 mins  Cook: 30 mins

Ingredients

2 Cups Rolled Oats (I used Juvela gluten-free)

1 Teaspoon Cinnamon

1/4 Cup Desiccated Coconut

1/4 Teaspoon Salt

1 and 1/4 Cup Unsweetened Almond Milk

2 Tablespoons Melted Coconut Oil

1 Teaspoon Vanilla Extract

1 Cup Blueberries

1/2 Cup Agave Nectar/Honey

Method:

Preheat oven to 180/350

Grease a baking dish with non-stick cooking spray.

In a mixing bowl, combine the oats, coconut, cinnamon and salt.

Stir in the milk, agave nectar, coconut oil and vanilla until combined.

Stir in the blueberries, and pour in to the oven dish.

Bake for 30 mins.