A quick, filling, and nutritious breakfast or snack that can be made in advance. This versatile recipe includes blueberries and coconut flakes but can be customized with any fruits, nuts, or seeds.
1: Preheat your oven to 200°C.
2: To make a flax egg, combine the ground flaxseed and water in a small bowl and refrigerate.
3: Combine the rolled oats, cinnamon, baking powder, and salt in a large bowl and mix.
4: In a separate bowl, whisk together the melted coconut oil, flax egg, maple syrup, and milk.
5: Spray a 9” x 9” skillet or baking dish with coconut oil cooking spray.
6: Pour the dry ingredients into the pan, followed by most of the blueberries (saving about a half-cup for sprinkling on top).
7: Pour in the wet ingredients and shake the pan slightly to mix everything together.
8: Sprinkle the remaining half-cup of blueberries over the top.
9: Bake for 25 minutes, then sprinkle over the coconut flakes and bake for a further 10 minutes.
