Gluten-Free, Vegan, Serves 8
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup coconut milk
- 1/2 cup apple sauce
- 1 tsp pure vanilla
- 1/2 cup maple syrup
- 1 1/2 cups blueberries
- 2 cups Gluten-Free rolled Oats
- 1 cup grated zucchini
- 1 1/2 Tbsp coconut oil divided
Directions:
Preheat the oven to 375 degrees F. Pretreat an 8×8 baking dish with 1/2 Tbsp coconut oil. Combine the oats, cinnamon, nutmeg, baking powder, and salt in a medium bowl. Mix to combine. Add the applesauce, milk, vanilla, oil, and maple syrup to the bowl. Stir to combine. Fold in the 1/2 cup of blueberries and zucchini. Spread the batter into the prepared dish. Top oatmeal with the remaining blueberries. Bake for 40-45 minutes or until golden brown. Serve warm with maple syrup or a splash of coconut milk.