makes 6-8 servings
2 cups rolled oats
1/2 cup pecan halves, chopped
1/4 cup coconut chips
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups blueberries (fresh or frozen)
1/3 cup unsweetened coconut milk ("lite" or regular)
1 1/3 cups 1% percent milk
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted and cooled
dash of ground nutmeg
1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut chips, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the blueberries evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, 1% milk, maple syrup, egg, and vanilla. Stir in 2 tablespoons of the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Let cool slightly then drizzle with the remaining 1 tablespoon of melted better. Serve immediately.