This hearty oatmeal breakfast is gluten free, vegetarian, and super easy to prepare.
Preheat oven to 375°
- 2 tbsp. Coconut oil, melted, plus more to grease the baking dish
- 2 c. Rolled oats
- 3/4 c. Collagen powder
- 2 tsp. Cinnamon
- 1 tsp. Baking powder
- 1/4 tsp. Sea salt
- 11/2 c. Unsweetened almond milk or other unsweetened milk
- 2 tbsp. Maple syrup
- 2 eggs
- 1 tsp. Vanilla extract
- 11/2 c. Frozen blueberries
In a large bowl, combine oats, collagen, cinnamon, baking powder, and sea salt.
Stir in the milk, melted oil, maple syrup, eggs, and vanilla.
Once combined, fold in the blueberries and mix gently.
Pour the mixture into a, 8 x 8 baking dish, prepared with the coconut oil.
Bake for 45 minutes or until the center is set.
Cut into 6 equally sized bars and serve warm or cold.
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