Blueberry Baked Oats

This would have to be one of my favourite breakfasts, served with Greek yoghurt. It keeps well in the fridge & can be reheated in the microwave.

BLUEBERRY BAKED OATS
2 cups rolled oats
1/2 cup shredded coconut
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking powder
1/4 tsp salt
3/4 cup walnuts
1 1/2 cups blueberries fresh or frozen
3 eggs
440 mL milk of choice (about 1 3/4 cups)
1-2 tbsp honey or maple syrup
2 tsp vanilla extract
2 tbsp melted butter plus a little extra for greasing baking dish

Preheat oven to 180 C. Break up the walnuts into halves & spread out on a small tray. Toast around 6 minutes or until lightly golden, then set aside to cool.

Combine oats, coconut, cinnamon, ginger, baking powder & salt in a large bowl.
 In a separate bowl, whisk together the eggs, milk, honey or other maple, vanilla & melted butter/coconut oil.

Take a baking dish (I used a 22cm square baking dish) & lightly grease the sides with a dash of butter or oil. Scatter in half of the oat mixture & spread evenly across the base. Then layer in about a cup of the blueberries, followed by the rest of the oat mixture, walnuts & finally the remaining blueberries.

Carefully pour the liquid mixture over the dish, making sure it distributes evenly and settles into the dry ingredients. You can shake the dish gently to help.

Bake the mixture for approx 45 minutes, or until the centre of the bake feels firm & the top is a deep golden brown and slightly crispy.

Allow to cool, then cut into pieces & store in an airtight container in the fridge. It should last up to five days.