Ingredients
1 teaspoon baking powder
2 cups rolled oats
3 tablespoons coconut oil, softened
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups skim milk
1 large egg, beaten
1 1/2 cups blueberries
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Virgin coconut oil — baking, Thai curries, vegan cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Milled whole oats — pancakes, muffins, cookies, porridge bread
Aluminum-free baking powder — no metallic taste in baked goods
Medium-chain triglyceride oil — bulletproof coffee, keto cooking
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preheat oven to 350 degrees f (175 degrees c). grease an 8-inch square baking dish. mix oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. whisk milk, egg, coconut oil, and vanilla extract together in a separate bowl. arrange about 2/3 the blueberries into the bottom of the prepared baking dish. spread the oat mixture over the blueberries. pour milk mixture over the oats and berries. sprinkle remaining blueberries evenly over the dish. bake in preheated oven until golden on top and the oatmeal is set, about 40 minutes. cool 5 minutes before serving.