Prep Time
20 minutesBake Time
1 hourYield
8Rating
/rating_off.png "1 Star")
Loading...| 2 cups rolled oats | |
| ½ chopped pecans | |
| 1 ½ teaspoons ground cinnamon | |
| ¾ teaspoon salt | |
| 2 cups unsweetened nondairy milk, such as oat or coconut | |
| ¾ cup plain nondairy yogurt, such as oat, soy or cashew | |
| ½ cup pure maple syrup | |
| 2 tablespoons coconut oil | |
| 1 teaspoon vanilla extract | |
| 1 cups diced pineapple | |
| 1 cup fresh blueberries |
| 1. | Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. |
| 2. | Mix oats, pecans, cinnamon, baking powder and salt in a large bowl. Add nondairy milk, yogurt, maple syrup, coconut oil and vanilla; stir to combine. Fold in pineapple. Pour the mixture into the prepared baking dish. Top with blueberries. |
| 3. | Bake until golden on top and firm to the touch, 50 minutes to 1 hour. |
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