Blueberry Baked Oatmeal

• 2 cups rolled oats2 cups rolled oats
• 1 1/2 cups milk1 1/2 cups milk1 1/2 cups unsweetened almond milk1 1/2 cups unsweetened almond milk — any unsweetened plant milk works; oat or soy milk bakes up the creamiest
• 1 large egg1 egg1 flax egg (1 tbsp ground flaxseed plus 3 tbsp water)1 tbsp ground flaxseed, mixed with 3 tbsp water and rested 5 min — let the flax gel for 5 minutes before adding so it binds
• 1/3 cup maple syrup1/3 cup maple syrup
• 2 tablespoons unsalted butter, melted2 tbsp unsalted butter, melted2 tablespoons coconut oil, melted2 tbsp coconut oil, melted — melt it so it blends smoothly into the wet mix
• 1 teaspoon baking powder1 tsp baking powder
• 1 teaspoon ground cinnamon1 tsp ground cinnamon
• 1 teaspoon vanilla extract1 tsp vanilla extract
• 1/4 teaspoon salt1/4 tsp salt
• 1 1/2 cups blueberries1 1/2 cups blueberries

Steps

1. Heat the oven to 375F and butter an 8-inch square baking dish.
2. In a big bowl, stir together the oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk the milk, egg, maple syrup, melted butter, and vanilla until smooth.
4. Pour the wet mix into the dry and stir to combine. Fold in most of the blueberries, saving a handful for the top.
5. Pour everything into the dish, spread it level, and scatter the saved berries over the surface.
6. Bake 35 to 40 minutes, until the top is golden and the center is set when you press it.
7. Let it rest 10 minutes so it firms up, then slice and serve warm. A drizzle of extra maple is nice on top.