Blueberry Breakfast Bake
¼ cup rolled oats
2 Tbsp. flour of choice (I used gluten-free)
¼ tsp. baking powder
pinch of salt
¼ cup almond milk
½ Tbsp. maple syrup
¼ cup fresh or frozen blueberries
Preheat oven to 375°F, and grease an individual sized ramekin with cooking oil. In a medium-sized bowl, combine oats, flour, baking powder, and salt. Add almond milk and maple syrup, mixing until well combined. Trow in blueberries. Transfer dough to the ramekin, topping with a few extra blueberries if desired. Bake 20-30 minutes, depending on desired consistency.
Note: You can replace blueberries with any berries, apples or even pineapple. Possibilities are endless!