Ingredients:

  • 2 cups (180g) rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 1/4 cups (300ml) almond milk
  • 1 large egg (50g)
  • 1/3 cup (80ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh peaches, diced
  • 1/2 cup (75g) fresh blueberries
  • 1 tbsp (14g) coconut oil

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9x9 inch baking dish with coconut oil.
  2. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until evenly distributed.
  3. Create a well in the center of the dry ingredients and pour in the almond milk, egg, maple syrup, and vanilla extract. Stir until the mixture is creamy and let it sit for 5 minutes to hydrate the oats.
  4. Gently fold in the diced peaches and blueberries.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Bake for 35 to 45 minutes, until the edges are golden brown and the center is set and springy to the touch.