Prep: 10 mins Cook: 30 mins
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
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.