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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